This cheesecake is SERIOUSLY GOOD! It's creamy, silky, tangy and sweet but not sickeningly sweet. It'll make you want to say buh-bye to your diet! Save this recipe if you want a cheesecake recipe that blows all other cheesecake recipes away. You'll want no other. Trust me, and, as usual, thank me later!
Side Notes:
• Also works without flour.
• Use full fat cream cheese.
• Make sure there is still that jiggle in the centre for a creamy, silky finish.
•Don't worry if it cracks or water leaks into the pan.
Ingredients:
600g full fat cream cheese
4 large eggs
200g white chocolate, melted
225g caster sugar
2 tbsp plain flour/cornstarch
2 tsp vanilla extract
1 tsp ground ginger,
1 lime or lemon, rind & juice
Base:
300g ginger biscuits
90g butter, melted
Rhubarb Topping:
100g rhubarb, chopped into long chunks
4 tbsp sugar
1 inch ginger, thinly sliced or 1 tsp ground ginger
1/2 Lime or lemon, rind & juice
Preparation:
Encase a 9-inch spring form pan with foil. (You'll be placing the cheesecake in a water bath & don't want water to seep in.) Grease pan with butter.
Crust:
Crush ginger biscuits in a food processor, or place in a zip-lock bag & crush with a rolling pin. Mix in butter & press into bottom of pan. It should stick together.
Topping:
Place all topping ingredients in pan & let boil, then simmer for about 5 mins until rhubarb is slightly soft but still formed.
Filling:
Melt white chocolate in a microwave, checking every 30 seconds. Whisk together cream cheese, sugar, flour, ginger powder, vanilla extract & lime rind & juice until light. Add eggs one at a time. Add salt & melted chocolate. Pour into prepared tin. Cover top with tin foil.
Boil some water. Place pan in a tray deep enough for an inch or 2 of water. Place in the oven & pour boiling water into the tray. Bake for 50 mins - 1 hour, at 170°C. It's ready when the centre jiggles & the sides (an inch or 2 from the sides) comes away from the pan and are raised slightly. Once cooked, keep in the oven with the door slightly open. Place rhubarb on top, sieve some icing sugar on top and serve!
Komentarze