White chocolate blended with cream cheese and sour cream adds a smooth creaminess to this baked cheesecake. Delicious on its own or served with fresh blueberries.
For the base:
60 g butter
120 g shortbread biscuits
For the cheesecake:
250 g white chocolate
350 g cream cheese, room temperature
1 tbsp cornflour
50 g sugar
3 large eggs
40 g lemon juice (1-2 lemons)
1½ tsp vanilla essence
¼ tsp salt
550 g sour cream
Lightly grease one 20cm spring form cake tin and line the base with baking paper. Cover the outside with two layers of foil to seal. Preheat the oven to 180C.
For the base:
Melt the butter at 90C, Speed 2 for 2 minutes.
Add the biscuits and mix at Speed 8 for 15 seconds.
Press into the base of the tin using the back of spoon to press down the base and bake at 180C for 10 minutes.
For the cheesecake:
Chop the chocolate at Speed 8 for 5 seconds.
Melt the white chocolate at 90C, Speed 2 for 2 minutes.
Add the cream cheese, cornflour and sugar and mix at Speed 6 for 1 minute.
Scrape the sides down.
While the blades are running, add the eggs one at a time at Speed 3 over 1 minute.
Add the lemon juice, vanilla essence, salt and sour cream and mix at Speed 6 for 20 seconds.
Scrape the sides down and mix for a further 15 seconds at Speed 6.
Pour the cheesecake mix into the tin.
Place cake tin in a roasting tin and surround with 3cm of hot water. Bake for 45 minutes at 180C. Turn off the oven and without opening the door, leave to rest for 1 hour.
Remove and let cool at room temperature for a further hour. Refrigerate overnight.
Serves 12-16. Keep refrigerated for 3-4 days.
