I’m very particular about my cheesecake. I like it heavy and dense. It should be a little moist but not too much. I like a cookie base, especially if it’s crunchy. I allow some bit of experimenting with flavors, but not chocolate or the pink cheesecakes will always lose to simple vanilla cheesecakes.
How about you?
If you make this cheesecake in a bain marie as I did, you will very delicate cheesecake. Too delicate for my taste, but now I know I can skip this fooling around with hot water.
White chocolate cheesecake with a hint of vanilla and orange
Recipe from Moje wypieki blog
- 70g almonds
- 180g digestive cookies
- 80g butter, melted and cooled
- 400g white chocolate
- 500g semi-fat curd cheese (twarog), minced at least twice, room-temperature
- 4 eggs, room-temperature
- 300g sour cream, room-temperature
- zest from 1 orange
- seeds from half of the vanilla pod
Line a bottom of 23-cm spring pan with baking paper. Wrap the edge of your springform pan with foil. Repeat with another sheet of foil.
Toast the almonds in an oven preheated to 180ºC for about 10 minutes. Let it cool. Grind the almost coarsely in a food processor. Whizz the cookies in a food processor until they resemble breadcrumbs. Pour in the butter, add the almonds and whizz briefly again, then tip the mixture into the tin and press down firmly. Put it in a fridge for at least 30 minutes.
Make sure all the ingredients are room temperature. Place chocolate in a bowl and melt it over a pan of boiling water. Remove from the heat, then set aside to cool, but it should stay liquid. In a big bowl mix briefly curd cheese, eggs, sour cream, orange zest, vanilla seeds until combined. Don’t overdo it. Add white chocolate, mix it until combined.
Place cheesecake mixture in a tin and smooth down. Preheat the oven to 160ºC. Bake the cheesecake in a bain marie at for about 75 minutes. Let it cool.
Place in a fridge for a night. To cut – dip the knife into a glass of hot water and wipe it with a clean towel before making every cut.