Serve up this white chocolate cheesecake for a show-stopping dessert when entertaining. With fresh cherries and a creamy filling, it will just melt in your mouth.
Serves1414
Cook time1 hr1 hour
Prep time30 mins30 minutes, (+ chilling time)
(+ chilling time)
Ingredients
Crust
200g gingernut biscuits
150g digestive biscuits
2 tbs caster sugar
100g unsalted butter, melted, cooled
Filling
450g good-quality white chocolate, finely chopped
1kg cream cheese, at room temperature
¼ cup (55g) plus 1 tbs caster sugar
4 large eggs, at room temperature
2 tsp vanilla extract
1½ tsp Coles Brand Ground Ginger
1 cup (240g) sour cream
Cherry Topping
1 cup (250ml) port
2/3 cup (150g) caster sugar
1 cinnamon stick
1 whole star anise
2 whole cloves
2 x 5cm strips orange peel
550g fresh cherries, halved, pitted
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
To make the crust, position an oven rack in the centre of the oven and preheat to 160°C. Lightly coat a 23cm springform cake pan with butter. Process the gingernut biscuits, digestive biscuits and sugar in a food processor until finely ground. Add butter and process until moist clumps form (add extra melted butter if mixture is too dry). Press mixture into the bottom of the pan and three-quarters up the side. Transfer to the fridge to chill.
Step 2
To make the filling, stir the white chocolate in the top of a double boiler placed over simmering water until the chocolate melts. Set aside to cool slightly, stirring occasionally.
Step 3
Using an electric mixer, beat the cream cheese and ¼ cup sugar in a bowl for about 3 mins or until fluffy. Add the eggs, 1 at a time, beating after each addition until just combined. Beat in the vanilla and ground ginger. Gradually add the melted chocolate, stopping occasionally to scrape the side and bottom of the bowl. Continue beating until well blended.
Step 4
Pour filling into the crust. Bake for 50 mins or until filling is loosely set and moves slightly when pan is shaken.
Step 5
Mix the sour cream and extra sugar in a bowl. Spread the sour cream mixture over the cheesecake. Bake for 10 mins or until the topping is just set. Run a knife around the side of the cake to loosen it from the pan. Cool completely then transfer to the fridge overnight to chill.
Step 6
To make the cherry topping, bring the port, 1 tbs sugar, cinnamon, star anise, cloves and peel to the boil over high heat in a saucepan. Stir until sugar dissolves. Reduce heat to medium and simmer for 5 mins. Add the cherries and simmer for 2 mins or until cherries soften slightly and release some of their juices. Set aside to cool. Transfer to a bowl. Cover and place in fridge to chill.
Step 7
Remove cheesecake from pan. Top with the cherry mixture to serve.
Serve up this white chocolate cheesecake for a show-stopping dessert when entertaining. With fresh cherries and a creamy filling, it will just melt in your mouth.
Method
Step 1
To make the crust, position an oven rack in the centre of the oven and preheat to 160°C. Lightly coat a 23cm springform cake pan with butter. Process the gingernut biscuits, digestive biscuits and sugar in a food processor until finely ground. Add butter and process until moist clumps form (add extra melted butter if mixture is too dry). Press mixture into the bottom of the pan and three-quarters up the side. Transfer to the fridge to chill.
Step 2
To make the filling, stir the white chocolate in the top of a double boiler placed over simmering water until the chocolate melts. Set aside to cool slightly, stirring occasionally.
Step 3
Using an electric mixer, beat the cream cheese and ¼ cup sugar in a bowl for about 3 mins or until fluffy. Add the eggs, 1 at a time, beating after each addition until just combined. Beat in the vanilla and ground ginger. Gradually add the melted chocolate, stopping occasionally to scrape the side and bottom of the bowl. Continue beating until well blended.
Step 4
Pour filling into the crust. Bake for 50 mins or until filling is loosely set and moves slightly when pan is shaken.
Step 5
Mix the sour cream and extra sugar in a bowl. Spread the sour cream mixture over the cheesecake. Bake for 10 mins or until the topping is just set. Run a knife around the side of the cake to loosen it from the pan. Cool completely then transfer to the fridge overnight to chill.
Step 6
To make the cherry topping, bring the port, 1 tbs sugar, cinnamon, star anise, cloves and peel to the boil over high heat in a saucepan. Stir until sugar dissolves. Reduce heat to medium and simmer for 5 mins. Add the cherries and simmer for 2 mins or until cherries soften slightly and release some of their juices. Set aside to cool. Transfer to a bowl. Cover and place in fridge to chill.
Step 7
Remove cheesecake from pan. Top with the cherry mixture to serve.
