White Chocolate Cheese Cake
Servings Prep Time
1cake 30minutes
Cook Time Passive Time
45minutes 1hour
Servings Prep Time
1cake 30minutes
Cook Time Passive Time
45minutes 1hour
Ingredients
Instructions
  1. Grease and line a 20cm spring form tin. Wrap the outside of the tin with 2 layers of foil.
  2. Pre-heat oven to 180° or 160°fan forced
  3. Melt the chocolate in a double boiler, remove from the heat and set aside.
  4. In a large mixing bowl, beat the cream cheese and sugar (with an electric mixer) until smooth. Add beaten eggs one at a time mixing well between each.
  5. Then add the cornflour, lemon zest, lemon juice and a pinch of salt.
  6. Next add the melted chocolate which should be warm and still runny (if it is too hot, the mixture will split) and continue to beat for a minute until mixed through.
  7. By hand, gently fold in the pure cream and the sour cream until just combined. Pour into the prepared tin.
  8. Place the tin into a baking tray and pour boiling water into the tray (a bain-marie) until it reaches 3cm up the side of the cake tin. Bake for 45 minutes
  9. Turn the oven off DON’T OPEN THE OVEN DOOR. Leave the cake in the oven for 1 hour.  
  10. After an hour, remove from the oven and peel off the foil. Allow to cool on the bench completely before covering with cling wrap. Refrigerate overnight (don’t attempt to remove the cake from the tin until the next day).  
  11. To remove the cake from the tin, release and remove the sides.  Cover a large flat plate with cling film then gently turn the cake upside down onto the plate and lift the base and bottom lining away. Place your cake stand gently on the bottom of the cake and carefully turn it upright.
  12. Serve on its own or with a drizzle of pennysmenu Raspberry Coulis
Recipe Notes
If you reverse the base of the spring form tin before clipping it together you will eliminate the small ridge around the edge and create a completely smooth surface making removing the cake so much easier