White Chocolate and Cherry Cheesecake

Cook Vegetarian's avatar
 0 Reviews

Recipe by Cook Vegetarian
Serves 12
Ready in 60 mins +

Ingredients

    For the biscuit base

  • 50g butter, plus a little extra for greasing
  • 250g digestive biscuits
  • 2 tbsp golden syrup

    • For the cheesecake

  • 200g white chocolate, broken into pieces
  • 675g Philadelphia full-fat cream cheese
  • 75g caster sugar
  • 1 tsp vanilla extract
  • 200ml double cream
  • 4 medium free-range eggs
  • 225g British cherries, stalks and stones removed

    • For the topping

  • 250ml carton full-fat crème fraîche
  • 175g British cherries

Nutritional Information:
(12 portions)
Calories: 580
Fat: 44.1gg

How To Cook

  1. Preheat the oven to 180C/350F/Gas 4. Lightly butter a 23cm (9in) springform tin. Put the biscuits into a plastic bag and crush with a rolling pin or blitz in a food processor. Melt the measured butter in a saucepan with the golden syrup, stir in the biscuit crumbs, mix well then press into the base of the tin and two thirds of the way up the sides.
  2. Bake for five minutes then take out of the oven and lower the temperature to 150C/300F/Gas 2.
  3. Melt the chocolate in a bowl set over a saucepan of gently simmering water, making sure that the water does not touch the base of the bowl. Take off the heat, stir briefly and leave to cool for five minutes.
  4. Beat the cream cheese, sugar and vanilla together with an electric whisk or in a processor. Gradually beat in the cream until thick once more then beat in the eggs one at a time, beating until smooth before adding each. Stir in the chocolate.
  5. Scatter the stoned cherries over the biscuitlined tin then spoon the cheesecake mixture over the top. Bake for 35-45 minutes until firm around the edge and just beginning to colour while still slightly soft in the centre. Turn off the oven, open the door slightly and leave to cool completely. Chill in the fridge overnight or for at least six hours.
  6. To serve, loosen the edge with a knife, remove the tin and transfer to a plate. Spread the crème fraîche on top then decorate with whole cherries.
    7. www.seasonalberries.co.uk
Vegetarian Giveaways

Comments

0 people have helped to review this recipe.

Leave a Comment

You must sign in or register to leave a comment.

You might also like

Cheat’s Pizza Picante
 2 Reviews

My Cookbook

Keep all your favourite recipes in one place, upload your own, rate other users' creations and sign up to our newsletter packed with exclusive giveaways, news and tips by registering today.

Vegetarian Giveaways

Like this recipe?

Share this with friends!

On Sale Now!

February issue of CookVeg is available now
Supermarket logos Subscribe Today

You might also like

Sunblush Tomato, Basil and Cheese Omelette
No rating - be the first!
Vegan Vanilla Cake
No rating - be the first!
American-style Quark Pancakes
No rating - be the first!

Recipe IDEAS
https://www.recipe-ideas.co.uk/

White Chocolate and Cherry Cheesecake
  • Recipe by Cook Vegetarian
  • Serves 12
  • Ready in 60 mins +
    Ingredients
  • [hd]For the biscuit base[/hd]
  • 50g butter, plus a little extra for greasing
  • 250g digestive biscuits
  • 2 tbsp golden syrup
  • [hd]For the cheesecake[/hd]
  • 200g white chocolate, broken into pieces
  • 675g Philadelphia full-fat cream cheese
  • 75g caster sugar
  • 1 tsp vanilla extract
  • 200ml double cream
  • 4 medium free-range eggs
  • 225g British cherries, stalks and stones removed
  • [hd]For the topping[/hd]
  • 250ml carton full-fat crème fraîche
  • 175g British cherries
    How to Cook
  1. Preheat the oven to 180C/350F/Gas 4. Lightly butter a 23cm (9in) springform tin. Put the biscuits into a plastic bag and crush with a rolling pin or blitz in a food processor. Melt the measured butter in a saucepan with the golden syrup, stir in the biscuit crumbs, mix well then press into the base of the tin and two thirds of the way up the sides.
  2. Bake for five minutes then take out of the oven and lower the temperature to 150C/300F/Gas 2.
  3. Melt the chocolate in a bowl set over a saucepan of gently simmering water, making sure that the water does not touch the base of the bowl. Take off the heat, stir briefly and leave to cool for five minutes.
  4. Beat the cream cheese, sugar and vanilla together with an electric whisk or in a processor. Gradually beat in the cream until thick once more then beat in the eggs one at a time, beating until smooth before adding each. Stir in the chocolate.
  5. Scatter the stoned cherries over the biscuitlined tin then spoon the cheesecake mixture over the top. Bake for 35-45 minutes until firm around the edge and just beginning to colour while still slightly soft in the centre. Turn off the oven, open the door slightly and leave to cool completely. Chill in the fridge overnight or for at least six hours.
  6. To serve, loosen the edge with a knife, remove the tin and transfer to a plate. Spread the crème fraîche on top then decorate with whole cherries.
Copyright © Maze Media (2000) Limited