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White Chocolate Cheesecake

With Delaney Mes

White Chocolate Cheesecake

Serves 10-12

50 g butter
50 g castor sugar
250 g full-fat cream cheese (at room temperature)
100 g sour cream
1 tsp vanilla extract
250 g white chocolate
100 ml thickened cream

1 packet gingernut biscuits
100g butter, melted

6 stalks of rhubarb, cut into 3-4cm lengths
1/4 cup brown sugar
zest of a half and juice of a whole orange
1/2 tsp cinnamon
1/2 tsp vanilla extract
1/4 cup pistachio nuts, coarsely chopped

Topping Method:
Place rhubarb, sugar, orange zest, orange juice, cinnamon, and vanilla, into a saucepan.
Simmer gently for approx 10 minutes until rhubarb is just soft, adding a little water if necessary.
Allow to cool.

Base Method:
Grease a 24cm spring form cake tin with butter.
Pulverise biscuits in a food processor until fine crumbs.
Melt butter and mix through biscuits. Press into tin firmly.  Set aside.

Filling Method
Beat the butter and sugar together. Add the cream cheese, sour cream and vanilla extract. Continue to beat until well mixed.
Chop the chocolate into small chunks. Either in a saucepan, or in a stainless steel bowl over a pot of barely simmering water, or in small bursts in the microwave, carefully melt the chocolate.
Add the chocolate to the cream cheese mixture, and mix together well. Fold in the thickened cream.
Pour onto the base and spread around well, smoothing the top with a rubber spatula.
Spoon over rhubarb mixture, and sprinkle over pistachios. Set in the fridge for approximately 2 hours.

(Broadcast 28 November 2012)