24 Sep
White Chocolate Basque Cheesecake with Raspberries
Recipe by Reuben Riffel
Feeds: 12 Prep Time: 20 min Cooking Time: 70 min (with cooling overnight)
Ingredients
Cheesecake
1kg Fairview Creamed Smooth Cottage Cheese
6 large eggs (8 medium)
335g caster sugar
400g Fairview Sour Cream
Zest of 2 lemons
4 tbsp cornflour
½ teaspoon salt
2 vanilla pods, seeded
White Chocolate Ganache
200g white chocolate pellets (or any other good quality white chocolate)
360ml cream
Raspberry and Rhubarb Coulis
250g frozen raspberries
150g fresh rhubarb stalks
½ cup caster sugar
Juice of 2 limes
¼ cup water
Fresh raspberries for garnish
Method
1. Heat the cream, pour over the white chocolate and stir until the cream and chocolate are well incorporated, allow to cool
2. Add all the cheesecake ingredients into a food processor, along with the cooled ganache.
3. Blend until smooth and well incorporated.
4. Line a springform tin ( 22 cm in diameter) with greaseproof paper and make sure the paper extends to roughly 3cm over the sides of the tin as the cheesecake will rise slightly before it settles.
5. Pour mixture into the prepared tin.
6. Bake in an oven preheated at 180°C for 60 -70 minutes until slightly wobbly in the centre and dark brown on top.
7. Allow to cool at room temperature for an hour or two, then place into the fridge for a few hours before serving. (preferably overnight)
8. For the coulis, add all the ingredients except the lime juice together in a saucepot, heat up on medium heat, do not boil, cook on low for 10 minutes, strain with a fine sieve.
9. Add lime juice and allow to cool
10. Serve with cheesecake with raspberries tossed in sugar and raspberry coulis
