After making the previous post's chocolate cupcakes, I decided to take a little break from baking because I didn't want to overdose on sugar and butter. (Health is important sometimes, guys.) But I'm back - this time with something even more decadent (obviously): cheesecake!
I've heard from a few people (aka one or two friends) that they don't like cheesecake, which flabbergasts me because I find it to be such a classic, simple, easy-to-digest dessert.
Years ago, when I lived at home in Mississauga, my friends and I would buy those $4 Sara Lee cheesecakes from Rabba and it would be a big deal trying to choose between the chocolate chip vanilla (my fave) and the strawberry vanilla. After spending too much time debating this, we would inevitably buy one each (because $4!!) and take them home.
If we were too lazy to wait and let them defrost, we would put them in the microwave for a minute, and then eat them straight out of the tin with forks. Mmmm half-frozen store-bought cheesecake! Then we would either watch MuchMusic or that reality show that created O-Town. #Memories.
Although my husband recently reminded me that I made a pumpkin cheesecake a couple years ago, I have no recollection of this and I stand by my affirmation that it's been at least 10 years since I attempted to make one. (And if somehow that pumpkin cheesecake recipe is on this blog, then my sincere apologies to my husband.)
Let me say right off the bat that this recipe didn't turn out how I wanted, and I'm not exactly sure why but I can make a guess. The middle part of the filling never set even though I left it in the oven for an extra 20 (!!) minutes. [Note: when you take it out of the oven, the middle shouldn't be completely set. It should have some jiggle but it shouldn't look like what's in my pics - as in, it shouldn't be this watery.] Even after being in the fridge overnight, it was still a bit jelly-like, albeit delicious.
Here's a good video that'll show you how to know when your cheesecake is done:
Here's why I think the filling didn't set: The recipe calls for a food processor and since I don't have one, I used a KitchenAid stand mixer, which can mix ingredients really quickly if you're not careful. It's really important that the filling not be over-mixed but I think the mixer did exactly that. So, I'm definitely investing in a food processor!
Even though the filling didn't set completely, it was still delicious! This cheesecake is very sweet (see: white chocolate) and the raspberries give it a nice, refreshing tang. I call it... Cheesecake Pudding!
And now I don't think I should bake for at least a month :0
White Chocolate Raspberry Cheesecake
Adapted from The Cook and Baker cookbook
- 125 g shortbread, finely crushed (although you can use any plain, sugar cookie)
- 50 g butter, melted
- 500 g (two bricks) cream cheese, at room temperature
- 2 eggs, at room temperature
- 1 cup superfine sugar
- 1 tsp natural vanilla extract
- 3 tbsp cornstarch
- 400 g white chocolate, melted
- 300 ml whipping cream
- 1 cup raspberries, fresh or frozen
1. Preheat the oven to 300 degrees Fahrenheit. Lightly grease the base and side of a 23 cm (9 inch) spring-form cake tin.
2. Mix together the crushed shortbread and butter and press evenly into the base of the prepared tin. Set aside until ready to use.
3. In a food processor, process the cream cheese until smooth, add the eggs, sugar, vanilla and corn starch, and process until completely incorporated. Pulse in the melted chocolate and cream. Do not overmix!
4. Pour the filling over the crumb base and scatter with raspberries.
5. Bake for 35-40 minutes. When you take it out of the oven, the filling won't be completely set and should jiggle a little bit in the middle, while the sides should be lightly browned and set. Remove from the oven and allow to cool. Refrigerate until firm, about an hour. Remove from the tin to serve.