I made this delicious baked white chocolate cheesecake just after Christmas last year - but just never got round to blogging the recipe ! I used some left over mincemeat from an earlier batch (made several loads) from THIS recipe, but the recipe works just as well if you substitute just raisins soaked in alcohol or even soft fruits such as raspberries.
Cheesecake can be rather heavy going at the best of times, so I used some genoise sponge instead of a biscuit base
Genoise base
4 eggs
125g white sugar
125g plain flour
80g butter
cream butter and sugar, add in eggs and sieved flour. Bake at approx 150deg c. Slice in half
450g white chocolate
285ml double cream
400g full fat soft cheese (Philadelphia)
4 eggs
1tsp vanilla extract
1 packed cup of mincemeat - see recipe
Heat the oven to 150deg C fan
Grease an 8" tin and line with baking paper.
Wrap the outside of the tin in foil, and place it in a bain marie (roasting tin filled 1/2 full with boiling water)
Grease an 8" tin and line with baking paper.
Wrap the outside of the tin in foil, and place it in a bain marie (roasting tin filled 1/2 full with boiling water)
Bake for 1 hour, then leave in oven 1.1/2 to 2 hours (with the oven turned off).
Cool and refrigerate overnight before serving
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