ScarlettWhite Chocolate Cheesecake
January 16th 2007 12:58
White Chocolate Cheesecake
About Cheesecake
A cheesecake is a sweet, cheese-based pudding.
Cheesecake is one of the most common puddings in the world and perhaps one of the oldest involving dairy other than milk. The first recorded mention of cheesecake was during the ancient Grecian Olympic Games in the occidental world.
Contrary to what its name suggests, cheesecakes are actually more like custards and are required to be baked at lower temperatures. A common difficulty with baking cheesecakes is its tendency to “crack” when cooled. This is due to the coagulation of the beaten eggs in its batter. There are various methods to prevent this. One method is to bake the cake in a hot water bath to ensure even heating. Alternatively, a little cornstarch blended into the batter prevents the coagulation of eggs.
In UK, cheesecakes are generally a cold dessert which is not cooked nor baked. It is made with crumbled digestive biscuits mixed with butter and pressed into a dish to form a base layer. The topping or filling is a mixture of milk, sugar, cheese, cream and gelatin.
This mango-topped cheesecake mixes the luscious tropical fruit with saffron and spices on a biscuit base.
INGREDIENTS
Cuts into 16 slices
For the base
150 gm digestive biscuits, finely crumbled
50 gm whole almonds, lightly toasted and finely crumbed
50 gm butter, melted
½ teaspoon almond essence
For the filling
350 gm good quality white chocolate, chopped
125 ml double cream
700 gm cream cheese, softened
50 gm caster sugar
4 large eggs
2 tablespoons Amaretto or
almond-flavour liqueur
For the topping
450 ml soured cream
50 gm caster sugar
½ teaspoon almond or vanilla essence
white chocolate curls, to decorate
1. Preheat the oven to 180 degrees Celsius. Lightly oil a 23 X 7.5cm / 9 X 3in springform tin.
2. Mix the melted butter and almond essence, with the biscuit and almond crumbs. Pour the mixture into the tin and press on to the bottom and up the sides to within 1cm / ½in of the top.
3. Bake in the preheated oven for 5 minutes to set. Remove and transfer to a wire rack. Reduce the oven temperature to 150 degrees Celsius.
4. Heat the white chocolate and cream in a saucepan over a low heat, stirring constantly until melted. Remove and cool.
5. Beat the cream cheese and sugar until smooth. Add the eggs, one at a time, beating well after each addition.
6. Slowly beat in the cooled white chocolate cream and the Amaretto and pour into the baked crust.
7. Place on a baking tray and bake for 45-55 minutes, until the edge of the cake is firm, but the centre is slightly soft. Reduce the oven temperature if the top begins to brown. Remove to wire rack, and increase the oven temperature to 200 degrees Celsius.
8. To make the topping, beat the soured cream, sugar and almond or vanilla essence until smooth and gently pour over the cheesecake.
9. Return to the oven and bake for another 5 minutes to set. Turn off the oven and leave the cheesecake to cool, with the oven door open, for one hour.
10. Transfer to a wire rack and run a sharp knife around the edge of the crust to separate from the tin. Chill in the refrigerator.
11. Remove from the tin, decorate with white chocolate curls and serve.
**From “Quick and Simple Dessert Recipes” and “Wikipedia, the free encyclopedia” **
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