White Chocolate Cheesecake
Q: I was recently at Wickedfood where we made a fantastic cheesecake, I wanted to know is it possible to replace the lemon and orange zest and juice with other flavours such as chocolate especially white chocolate?
A: Yes definitely, cheesecakes are fantastic dessert’s or high tea snacks and are really easy to make (with a fridge cheesecake being the easiest as apposed to a baked one.) There are really no limitations to making cheese cake find a recipe that works well for you and then try replacing the flavourents ie: orange zest, lemon zest, berries etc…with flavours of your choice.
On Sunday the 28th June Wickedfood Cooking School will be teaching an “all you need to know” class on chocolate where we will be doing: Chocolate cakes, glazes, Chocolate truffles, biscuits, chocolate brownies and chocolate mousse.
Here is a recipe for one of the most decadent fridge cheesecakes around. The mixture is ideal for a 28cm spring form pan. Serve as a dessert, with a nice acidic berry coulis, or each wedge, drizzled with passion fruit pulp, which will cut through the sweetness.
Base
200g tennis biscuits, crumbed
125g butter, melted
Filling
500g white cooking chocolate
250ml cream
250g cream cheese
250g mascarpone cheese
1 lemon, the rind and juice of (optional)
Garnish
Berry coulis or passion fruit pulp
Base
1. Mix together the crumbed biscuits and melted butter. Press the biscuits melted butter mixture into the base of a 28cm spring form tin. Place in the fridge and allow to chill.
Filling
2. Place the chocolate and cream in a bowl and then melt the chocolate by either placing the bowl on top of hot water, or in the microwave at 30 second intervals on full power, stirring between intervals (do not allow the mixture to come to the boil).
3. Once the chocolate has melted, allow the mixture to cool slightly and then whisk in the cream cheese, mascarpone and lemon, if using, until smooth and well blended.
4. Pour the mixture over the biscuit base and place back in the fridge to set overnight.
Serve
5. Serve each slice of cake, drizzled with berry coulis or passion fruit pulp.
Sunninghill – (011) 234-3252sunninghill@wickedfood.co.za
Wickedfood Cooking School Johannesburg runs cooking classes throughout the year at its purpose-built cooking studios. Classes are run in the mornings and evenings 7 days a week (subject to a minimum of 12 people). The venue is also popular for corporate events and private functions – team building cooking classes, birthdays, kitchen teas, and dinner parties with a difference.
Our classes are hands-on, where every person gets to participate in the preparation of the dishes. They are also a lot of fun where you not only learn new skills, but get to meet people with similar interests. For corporate groups and team building cooking classes these classes are a novel way of creating staff interaction or entertaining clients.
good job. keep it coming..
There will be no leftovers if you make this one for your 4th of july bbq. Its a light citrus cheesecake…Ingredients for crust: Nonfat cooking spray, 1 cup graham cracker crumbs, 2 Tablespoons brown sugar, 2 Tablespoons butter or margarine, melted …Ingredients for filling: 2/3 cup sugar, 1/3 cup all-purpose flour, 1 teaspoon vanilla extract, 2 8-oz. packages nonfat cream cheese, 2 eggs, 1/2 cup 1% milk, 1/3 cup nonfat sour cream, 1 Tablespoon fresh lemon juice, 1 Tablespoon fresh lime juice, 1 Tablespoon fresh orange juice, 1 teaspoon lemon peel, grated 1 teaspoon lime peel grated, 1 teaspoon orange peel grated, 3 egg whites, 1/4 cup sugar. …How to make this recipe: Preheat oven to 300 degrees F., Prepare the crust: Coat a 9-inch springform pan with cooking spray. In a medium bowl, mix crumbs, brown sugar and butter then firmly press mixture into bottom and 2 inches up the sides of the pan. Prepare the filling: In a large sized mixing bowl, combine sugar and flour then add vanilla, cream cheese, and eggs. Beat until smooth. Add milk, sour cream, citrus juices and peels and beat until smooth. In a separate mixing bowl, using clean and dry beaters, beat egg whites at room temperature at high speed until soft peaks form. Gradually add 1/4 cup sugar, 1 tablespoon at a time and beat until stiff peaks form. Gently fold egg white mixture with cream cheese mixture. Pour into prepared crust and bake at 300 degrees F for 1 hour or until set. Remove from oven and let completely cool on a wire rack. Cover and chill for 4 hours or overnight. Sprinkle with grated lemon, lime and orange zest before serving (optional.)
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