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White chocolate cheesecake with fresh cherries
White chocolate cheesecake with fresh cherries
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Prep Time:
750 minutes
Cook Time:
95 minutes
Total Time:
845 minutes
Indulgent cheesecake by Curtis Stone with boozy summer cherries.
Ingredients:
  • 200g gingernut biscuits
  • 150g digestive biscuits
  • 40.00 gm caster sugar
  • 100g (about) unsalted butter, melted, cooled
  • 450g good-quality white chocolate, finely chopped
  • 1kg cream cheese, at room temperature
  • 53.75 gm plus 1 tbsp caster sugar
  • 4 large eggs, at room temperature
  • 8.80 gm vanilla extract
  • 3.75 gm ground ginger
  • 235.00 gm sour cream
  • 250.00 ml port
  • 141.90 gm caster sugar
  • 1 whole star anise
  • 2 whole cloves
  • Two 5cm strips orange peel
  • 550g cherry
Instructions:
  • Preheat your oven to 160°C (140°C fan) and place a rack in the center. Butter a 23cm-diameter springform pan. Using a food processor, finely grind the gingernut biscuits, digestive biscuits, and sugar. Add butter until moist clumps form. Press this mixture onto the bottom and three-fourths up the sides of the pan. Chill while you make the filling.
  • Melt the white chocolate in a double boiler over hot water until smooth. Allow to cool to lukewarm, stirring occasionally.
  • In a large bowl, use an electric mixer to beat the cream cheese and 1/4 cup of sugar until fluffy, about 3 minutes, scraping the sides as needed. Add the eggs one at a time, beating just until combined after each addition. Mix in the vanilla and ground ginger. Gradually add the melted white chocolate while continuing to beat until well blended, scraping the sides and bottom of the bowl occasionally.
  • Pour the filling into the crust and bake for approximately 50 minutes, or until the filling sets and jiggles slightly when the pan is shaken.
  • Blend the sour cream and 1 tablespoon of sugar in a small bowl. Spread the sour cream mixture on top of the hot baked cheesecake. Bake for 10 minutes until the topping sets. Remove the cheesecake from the oven and let it cool on a rack. Gently loosen the sides with a knife, then chill in the fridge overnight.
  • To prepare the cherry topping: In a large saucepan, combine port, sugar, cinnamon stick, star anise, cloves, and orange peel. Bring to a boil over high heat, stirring until sugar dissolves. Simmer over medium heat for 5 minutes. Add cherries and simmer for about 2 minutes until slightly softened. Remove from heat, cool, and refrigerate until cold for a delightful topping. Alternatively, serve warm.
  • Remove the pan sides and release the cheesecake. Cut it into wedges, spoon the cherry mixture over them, and serve.

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