White choc cheesecake with port syrup cherries

White choc cheesecake with port syrup cherries

White choc cheesecake with port syrup cherries
This cheesecake is very nice and elegant and this cake is perfect for warm December days.

Cooking Time 15 minutes

Ingredients of White choc cheesecake with port syrup cherries (serves 12)
Melted butter, to grease
1 x 250g pkt plain sweet biscuits (such as Arnott's Nice)
150g butter, melted
200g Cadbury Dream white chocolate, finely chopped
2 x 250g pkts cream cheese, at room temperature
1 x 395g can sweetened condensed milk
375ml (1 1/2 cups) thickened cream
Port syrup cherries
185ml (3/4 cup) port
155g (3/4 cup) caster sugar
750g fresh cherries, pitted

Description of White choc cheesecake with port syrup cherries
1.Brush a 22cm (base measurement) springform pan with melted butter to grease. Line the base with non-stick baking paper.
2.Place biscuits in the bowl of a food processor and process until finely crushed. Add butter and process until combined. Transfer the mixture to the prepared pan and use the back of a spoon to press the mixture over the base of the pan. Place in fridge until required.
3.Place chocolate in a bowl over a saucepan of simmering water (make sure the bowl doesn't touch the water). Cook, stirring with a metal spoon, until melted and smooth. Set aside for 5 minutes to cool slightly.
Place the cream cheese, condensed milk and cream in the bowl of a food processor and process until smooth. Add the chocolate and process until well combined. Pour over the biscuit base and smooth the surface. Place in the freezer for 8 hours or until firm.
4.Meanwhile, to make the port syrup cherries, place the port and sugar in a saucepan over low heat. Cook, stirring, for 5 minutes or until the sugar dissolves. Bring to the boil. Cook for 5-6 minutes or until the syrup thickens slightly. Add the cherries and boil, stirring, for 3-4 minutes or until cherries soften slightly. Set aside for 30 minutes to cool.
5.Remove cheesecake from the freezer and set aside for 40 minutes to soften slightly. Cut into wedges and serve with the port syrup cherries.

Notes & tips for White choc cheesecake with port syrup cherries
To prevent the chocolate from hardening in step 3, use a metal spoon. Wooden and plastic spoons retain moisture, which can cause the chocolate to seize. Also, make sure the bowl you use fits tightly over the saucepan, otherwise the steam may escape and combine with the chocolate, causing it to seize.

Allow 5 minutes cooling time, 8 hours freezing time and 40 minutes standing time.

Source - taste.com.au