It’s been a while since I made a cheesecake. But I recently made some for a friend’s wedding party and it had me wondering why I don’t make it more often! Cheesecakes are easy – crush biscuits to form the crust, then mix everything together and pour it into the pan – and they’re also delicious. There are some things that take a lot of effort but don’t necessarily translate to rewarding results. Then there are those things that take very little effort but pay huge dividends in the flavour and satisfaction department. Cheesecakes, are one of the latter.
However, cheesecakes can also be frustrating. Hands up all you who have ever had your cheesecake come out of the oven looking more like the Grand Canyon than the flat golden beaches of Miami. I hear you, I’ve been there and done that. Which is why I’ve made a special video to share with you all the tips and tricks I’ve learnt over the years to help you achieve that perfect cheesecake.
One of my favourite cheesecake recipes, is this white chocolate cheesecake recipe from an old cookbook I have. Most of the cheesecake recipes in there I’ve tried and tested, but this one takes the cake. Smooth, creamy, milky, rich and oh-so-satisfying! This is the recipe I used in the above video so try it out together with all the advice I’ve given in there and let me know how it turns out!
White Chocolate Cheesecake
(Adapted from Chef Wan’s Sweet Treats)
Yields: One 9″ cheesecake
150g digestive biscuits, crushed
75g salted butter, melted
1. Mix crushed biscuit crumbs with melted butter until it resembles the texture of wet sand.
2. Using the back of your fingers, press the mixture into the base of a lined springform pan until the base is firm and compact.
680g cream cheese, softened
120g fine sugar
4 eggs, room temperature
100g white chocolate, melted
1. Preheat oven to 170 C/340 F.
2. Beat cream cheese and sugar in a mixer until it is smooth without lumps.
3. Add eggs in one at a time, beating until well combined. Remember to scrape down the sides of the bowl regularly to ensure an even mixture.
4. With the mixer on low speed, add in melted while chocolate until well combined.
5. Pour mixture into the prepared base and bake in a bain-marie (see video) for 30-40 minutes.
6. Once done, turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about an hour.
7. Remove the cheesecake from its pan and chill for 4 hours.
8. Slice the cheesecake, serve and enjoy!