Easy Sour Cream Baked Cheesecake with White Chocolate Ganache and Fresh Raspberries

“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:

Base

• 250g plain sweet biscuits (I used Butternut Snaps)
• 125g melted butter

Method

1. Prepare a 22cm springform pan by greasing lightly and then lining base with baking paper.
2. Crush biscuits in food processor until in fine crumbs. Add melted butter.
3. Press firmly into base of pan. You can take the mixture up the sides of the pan if desired. Chill until needed.

Cheesecake Filling

• 500g cream cheese
• 1 cup white sugar
• 3 eggs
• 1 cup sour cream
• 1 teaspoon vanilla essence
• finely grated rind of one lemon

Method

1. Preheat oven to 170 degrees Celcius/ 338 Fahrenheit
2. Cream cheese and sugar together until smooth.
3. Add eggs, one at a time, beating well between additions.
4. Add vanilla, lemon zest and sour cream and lightly fold in.
5. Pour into tin and bake one hour.
6. Cool in pan on bench and then chill.

White Chocolate Ganache

• 250g white chocolate
• 250ml (one cup) sour cream

Method

1. 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.
2. Stir in sour cream.
3. Spread over top of cheesecake and then place fresh raspberries on top. Drizzle with a little melted dark chocolate for a pretty effect.