White Chocolate Berry Cheesecake

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Recipe's preparation

White Chocolate Berry Cheesecake

This is our favourite cheesecake for special occasions ! 

Make this a few hours before serving - the day before is good - so that the cheesecake has time to set properly in the fridge before serving.

 

Preheat Oven to 165 degree Celsius.

 

BASE

1.  Place chocolate cookies (broken into pieces) & Sugar into TM bowl.  Process until chopped into fine crumbs.

2.  Add butter pieces.  Process speed 3, heat 50 degrees C until butter is melted and base is mixed.

3.  Press crumb base mixture into the bottom of a 23 cm spring form round cake pan.  Set aside.

 

 

BERRY SAUCE

(I have only done this on the stovetop so far, as I am a new TM user but you could do this in the TM too!)

1.  Place berries, sugar, cornstarch & water in saucepan. Stir over heat until sauce reaches boiling point.  Simmer until sauce thickens.

2.  If you don't want any berry seeds in your sauce, strain sauce through a sieve to remove seeds.  I just mash my cooked sauce while in the saucepan with a potato masher to the consistency I like.  Set aside.

 

 

FILLING

1.  Place white chocolate and cream in TM bowl. Process at speed 3, 50 degrees C, until chocolate is melted.

2.  Add cream cheese, sugar & vanilla to TM bowl.  Mix/whisk until smooth, adding eggs one at a time while mixing/whisking.

4.  Gently pour filling over prepared base.

5.  Optional - you can swirl 3 - 5 tablespoons of berry sauce through the filling with the tip of a knife, if you like, to create a marbled effect. I don't bother - I just pour all the sauce over the top at the end.

6.  Bake in water-bath in oven for 55 - 60 minutes  or unto filling is set. (I wrap two layers of alfoil around the base of my spring form pan so no water can leak into the cheesecake and place the pan onto a baking tray with 1-2cm sides. Place pan on tray into the oven and then carefully fill the baking tray with water.)  Turn the oven off when the cheesecake is set and leave it to slowly cool in the oven for another hour, to prevent it from sinking in the middle.

7.  Remove from oven and cool.

8.  Carefully pour berry sauce over the top of the cheesecake while it is still in the pan.

9.  Cover and refrigerate for at least 8 hours, so that the cheesecake has set firmly before trying to cut into pieces.

10.  When ready to serve, loosen and carefully remove sides of the spring form pan from the cheesecake.  Cheesecake can be served with extra berries or sauce.  Cut into pieces using a sharp knife dipped into a cup of hot water and wiped on paper towel, between each slice.  Perfect slices every time!