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White chocolate cheesecake with sour cherry sauce
By Kathy Knudsen · taste.com.au
| prepLine 19 cm springform pan base with non-stick baking paper | ||||||
| prepPreheat oven to 160°C / 320°F | ||||||
| 250 g / 9 oz plain sweet biscuits | Process biscuits & butter, press into pan, chill 30 min | Pour into crust, bake 160°C / 320°F, 50–60 min | Cool in oven door ajar 2 hr, chill 4 hr | Top cheesecake with sour cherry sauce | ||
| 125 g / 4.5 oz unsalted butter, melted | ||||||
| 500 g / 1 lb 2 oz cream cheese, at room temperature | Beat cream cheese, sugar & vanilla until smooth | Beat in eggs one at a time | Beat in cornflour, sour cream & chocolate | |||
| 100 g / 3.5 oz caster sugar | ||||||
| 1 tsp vanilla bean paste | ||||||
| 3 eggs | ||||||
| 20 g / 0.7 oz cornflour | ||||||
| 300 ml / 10 fl oz sour cream | ||||||
| 180 g / 6.3 oz white chocolate, melted | ||||||
| 40 ml / 1.4 fl oz cold water | Mix cornflour & water, add cherry juice, sugar & star anise, simmer 5 min | Stir in cherries, cool slightly | ||||
| 360 g / 12.7 oz jar pitted morello cherries, drained (juice reserved) | ||||||
| 10 g / 0.35 oz caster sugar | ||||||
| 2 whole star anise | ||||||
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