White Chocolate Cheesecake

Recipe by Chookbear
READY IN: 2hrs
SERVES: 10-12




  • Preheat oven to 180°C Grease a 20cm springform cake pan and line base with baking paper.
  • Wrap the outside tightly with a double layer foil.
  • Whiz cheese and sugar in a food processor for 30 seconds until smooth. With motor running, add cornflour, eggs one at a time, stopping occasionally to scrape down sides. Add vanilla, zest, juice, creams and ¼ tsp salt, and process until just combined, scraping down sides. Add chocolate and pulse until smooth. Pour into pan and sit in a large baking dish. Pour hot water into the dish to come halfway up the sides of the pan. Bake for 45 minutes, then off the oven, leaving the cheesecake inside for 1 hour. Remove pan from dish, take off the foil and cool cake completely in pan on a rack. Cover and chill overnight.
  • To turn out, sit pan on a hot, damp towel to loosen base. Run a palette knife around edge of pan, then turn onto a serving plate.
  • Decorate with fruit by piling the fruit on top (I find doing it randomly looks best) and pouring over the passionfruit pulp, then slice with a hot, dry knife.