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White chocolate cheesecake with sour cherry sauce
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Prep Time:
435 minutes
Cook Time:
65 minutes
Total Time:
500 minutes
Enhance classic cheesecake with vibrant sour cherry topping.
Ingredients:
  • 250g pkt plain sweet biscuits
  • 125g unsalted butter, melted
  • 500g cream cheese, at room temperature
  • 100g (1/2 cup) caster sugar
  • 1 tsp vanilla bean paste
  • 3 eggs
  • 20.00 gm cornflour
  • 300ml ctn sour cream
  • 180g white chocolate, melted
  • 40.00 gm cold water
  • 360g jar pitted morello cherries
  • 10.00 gm caster sugar
  • 2 whole star anise
Instructions:
  • Prepare a 19cm springform pan by lining the base with non-stick baking paper. Use a food processor to finely crush the biscuits, then add the butter and process until mixed well. Transfer the mixture to the pan and use a straight-sided glass to firmly press it onto the base and sides. Chill in the fridge for 30 minutes after covering with plastic wrap.
  • 1. Preheat oven to 160C. 2. In a bowl, use an electric beater to blend cream cheese, sugar, and vanilla until smooth. 3. Beat in eggs one at a time until well combined. 4. Mix cornflour and 2 tablespoons sour cream together in a separate bowl. 5. Add cornflour mixture, remaining sour cream, and chocolate to the cream cheese mixture; beat until combined.
  • Pour the mixture over the biscuit base and set the pan on a baking tray. Bake for 50-60 minutes until the cheesecake is set in the center. Turn off the oven and let the cheesecake sit inside with the door slightly open for 2 hours to cool completely. Chill in the fridge for 4 hours before serving.
  • For the sour cherry sauce, mix cornflour and water in a bowl. Drain the cherries, keeping the juice. In a saucepan, combine the cornflour mixture, reserved cherry juice, sugar, and star anise over medium heat until it boils and thickens for about 5 minutes. Add the cherries and let it cool slightly.
  • Drizzle the sour cherry sauce over the cheesecake.

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