I can't remember what prompt me to first try this recipe. Anyway its now becoming one of my famous desserts between friends and family...and the requests keep coming!
The last time I made it was for News Years eve dinner with close friends. Which of course is the best way to celebrate a new year. I'm not sure if it was the copious amount of alcohol consumed that evening but this cheesecake was voted "the best ever cheesecake"...which I'm happy to accept and also happy to pass onto Mr Bill Granger. Thanks Bill for helping me get this accolade.
White Chocolate Cheesecake
Recipe: Bill Granger
Book: Bills Food
Ingredients:
100g plain sweet biscuits
50g butter, melted
250ml (1 cup) cream
250g cream cheese
250g mascarpone cheese
125g (1/2 cup) (superfine) sugar
500g white chocolate, melted (or about two big blocks of chocolate)
To serve suggests passionfruit pulp
Method:
Process the biscuits in a food processor until they look like breadcrumbs.
Add the melted butter, process briefly, then tip mixture into a 20 cm (8 inch) springform tin lined with a disc of baking paper.
Press biscuit mixture firmly into the base of the tin, then put the tin in the fridge until you need it. (This helps the base come together).
Using electric beaters, whisk the cream, cream cheese, mascarpone cheese, sugar and melted chocolate together until smooth.
Pour this mixture onto the biscuit base and put the cheesecake back into the fridge for at least 3 hours or overnight.
Served drizzled with passionfruit and cut into wedges.
Tips to melting chocolate:
# If you melt chocolate over a pan of water or in a double saucepan, be careful that the bottom of the container holding the chocolate does not touch the hot water, as the heat of the water can cause the chocolate to burn. Don't melt chocolate in a plastic container because that material is not an even conductor of heat.
# One of the easiest ways is to place chopped chocolate in an uncovered microwave-safe container in a microwave oven on HIGH (100%) in 30-second bursts, stirring a little each time, as the chocolate will hold its shape even when melted. Remove the container the second the chocolate is melted. Take care not to incorporate too much air when stirring chocolate, as this makes it "gooey" and could give it an irregular surface.
Serving:
Serves 8
Best shared with chocoholic friends
Great with a cheeky dessert wine...try Punt Road Botrytis Semillon
A luscious wine with intense aromas of apricot, honey and orange. The palate is complex and rich with a fresh citrus finish. This is the ideal wine to have with most desserts although I can't go past a great blue cheese.
Winery: Punt Road
Style: DESSERT
Peak Drinking: Now - 2012
Wine Area: yarra Valley - VIC
Variety: Semillon
Miss Culture Ratings:
Very, very Easy (No cooking involved!)
Easy to adapt with other ingredients i.e. change the type of chocolate or fruits
There won't be left overs!
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