TCIF: White Chocolate Cheesecake with Blackcurrants

Mimi ON Jun 24, 2011 AT 11:26 am

White Chocolate Cheesecake with Blackcurrents

White Chocolate Cheesecake with Blackcurrants

By Sarah Adams

I love a good cheesecake and this one really hits the spot! It is sweetened with the white chocolate which also helps to give a deliciously creamy texture. If blackcurrants are not your thing, then any other berries would be just fine! Great for a special occasion, I’ve even made this one as an alternative birthday cake!

Ingredients: The Base

8 digestive biscuits
50g melted butter

Preparation:

Crush the biscuits by placing them into a bag and bash them with a rolling pin.

Tip into a bowl and stir in the melted butter, press the mixture into a 20 cm mousse ring that has been set onto a flat tray.

Chill in the fridge.

Prepare the cheesecake

Prepare the cheesecake

Ingredients: The Cheesecake

100g white chocolate melted
125g whipped cream ( lightly)
1 vanilla pod
10g powdered gelatine
25g whipping cream
3 tablespoons water
400g full fat cream cheese

Preparation:

Mix the gelatine and water together and leave to stand for 2 minutes. Then beat the cream cheese with the seeds from the vanilla pod to make it smooth.

Heat the 25g of cream in the microwave.

Dissolve the gelatine by heating gently in the microwave – 30 seconds should be enough – and then mix the heated cream and gelatine together.

Fold the melted chocolate into the whipped cream and add the gelatine and cream mixture – make sure this is fully incorporated.

Finally beat in the cream cheese.

Now you can fill your mousse ring or cake tin with the mixture and set it in the fridge.

Make the jelly

Make the jelly

Pro Tip: Don’t be too heavy handed when stirring the jelly as you will break the fruit!

Ingredients: The Jelly

250g blackcurrants (frozen)
150g caster sugar
100ml water
20g powdered gelatine
3 tablespoons

Preparation:

Mix the table spoons of water with the gelatine and leave for 2 minutes.

Place everything else into a pan and bring just to the boil and then turn it off.

Put the gelatine into the microwave for 30 seconds to dissolve the gelatine and then pour a little of the juice into the gelatine and stir. Then pour all of it into the pan with the fruit stir it in.

Now let the jelly cool to room temperature before pouring over the cheesecake.

Place it back into the fridge to set completely.

Pro Tip: To remove the ring use a blow torch to heat the sides and the ring will slip off very easily!

BAKING NEWS…

Sarah has her own website and custom makes cakes to suit every style, taste and dietary requirement; www.goshpatisserie.co.uk. So if you need a cake for a big event or touching gift, visit her website and place your order!

Sarah Adams © 2011

Click here for the last TCIF recipe: Cinnamon Crumble Cake

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