Cheesecake is one of my loves and this baked cheese cake is my all time favourite, its defiantly not one to have every day, but special occasions or entertaining calls for something as spectacular as this. Its got a slight tang from the sour cream, which only helps to cut through the beautifully creamy and velvety texture that is the middle of this cheesecake. Its best served at room temperature, and maybe a few berries in season to top it off.
White chocolate cheesecake
prep time 20 minutes
cooking time 1 hour 5 minutes
12 granita biscuits, broken ( or any other sweet biscuit )
60g butter, melted
2 x 250g cream cheese, softened
¾ cup caster sugar
250g sour cream
1tsp Vanilla bean paste ( or vanilla extract )
300ml thickened cream, lightly whipped
100g white chocolate, melted
pine nut praline
1 cup caster sugar
1 Preheat oven to 160c or 140c fan forced. Grease and line the base of a 20 cm spring
form tin with baking paper. In a food processor blitz biscuits till a fine crumb, add butter and pulse till they come together. Press into prepared tin.
2 Wash processor and combine cream cheese, sugar and beat till smooth, add sour cream, vanilla, and eggs and process till just combined. Spoon into prepared case and bake for 45-50 minutes till still slightly wobbly. Top the cheesecake with whipped cream and drizzle with melted chocolate.
3 Line an oven tray with baking paper and lay pine nuts in a single layer. Heat sugar and ¼ cup water in a small saucepan over medium high heat for 10-12 minutes till bubbling. Reduce heat and simmer for a further 5 minutes or till golden in colour. Once the desired colour has been achieved removed from heat and gently and slowly pour over the pine nuts in an even fashion, covering all the nuts, allow to cool completely. Crush the pine nut praline and sprinkle over the cheesecake.
sizzle tip – If you don’t have a food processor, simply put the biscuits in a thick plastic bag and crush with a rolling pin.For the cream cheese mixture, beat with electric hand beaters, or a kitchen top mix master.
sizzle save – The pine nut praline will keep in an airtight container up to a week. Use as a topping for pavlovas, muffins, fruit salads, ice cream, anything for some extra