“If there’s cheesecake in the house, I’ll have some.” ~ Kelly Ripa
Every year a dear friend comes to our farm to hang out, write and celebrate her birthday. And, of course, birthdays need good cake.
Our cake of choice this year was a simple sour cream cheesecake which we then fancied up with a white chocolate ganache and some fresh raspberries and a drizzle of dark chocolate for the prettiness factor.
Result? A creamy, tangy melt-in-your-mouth cheesecake with that lovely fresh contrast of berry and a hint of lemon. So, so good!
Ingredients and method:
- 250g plain sweet biscuits (I used Butternut Snaps)
- 125g melted butter
- Prepare a 22cm springform pan by greasing lightly and then lining
basewith baking paper.
- Crush biscuits in food processor until in fine crumbs. Add melted butter.
- Press firmly into
baseof pan. You can take the mixture up the sides of the pan if desired. Chill until needed.
- 500g cream cheese
- 1 cup white sugar
- 3 eggs
- 1 cup sour cream
- 1 teaspoon vanilla essence
- finely grated rind of one lemon
- Preheat oven to 170 degrees Celcius/ 338 Fahrenheit
- Cream cheese and sugar together until smooth.
- Add eggs, one at a time, beating well between additions.
- Add vanilla, lemon zest and sour cream and lightly fold in.
- Pour into tin and bake one hour.
- Cool in pan on bench and then chill.
White Chocolate Ganache
- 250g white chocolate
- 250ml (one cup) sour cream
- Melt the chocolate over a double boiler or use a microwave in 10 second increments on medium to low heat, stirring after each session until chocolate is completely melted. Allow to cool until almost starting to set.
- Stir in sour cream.
- Spread over top of cheesecake and then place fresh raspberries on top. Drizzle with a little melted dark chocolate for a pretty effect.