Spiced white chocolate and cherry cheesecake recipe | Sainsbury`s Magazine (2024)
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Serves: 16-20
Prep time: 30 mins
Total time:
Recipe photograph by Mike English
Recipe by Claire Ptak
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A rich cheesecake with a fruity topping is such a good recipe to have up your sleeve at Christmas – great for dinner parties, buffets or a refreshing alternative to Christmas pudding
Famous for making Prince Harry and Meghan Markle’s wedding cake, Claire Ptak, is the owner of cool east London bakery Violet Cakes
See more of Claire Ptak’s recipes
Claire Ptak
Famous for making Prince Harry and Meghan Markle’s wedding cake, Claire Ptak, is the owner of cool east London bakery Violet Cakes
See more of Claire Ptak’s recipes
Subscribe to Sainsbury’s magazine
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Ingredients
For the base
250g digestive biscuits
1 tbsp ras el hanout spice blend
100g butter, melted
For the cheesecake
400g white chocolate, chopped
550g full fat soft cheese
4 large eggs
100g caster sugar
300ml soured cream
2 tsp vanilla extract
For the cherry compote
2 x 425g tins cherries in syrup, drained
4 tbsp cherry brandy (or Kirsch or regular brandy)
100g caster sugar
juice of ½ lemon
5 tsp cornflour
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Step by step
Preheat the oven to 170°C, fan 150°C, gas 3. Butter and line a 23cm springform tin with baking paper (make sure the base is turned flattest side up, so that the lip won’t cause problems when removing the finished cheesecake from the mould).
Blitz the digestive biscuits in a processor until sandy in texture. Add the ras el hanout and pulse to mix. Pour into a mixing bowl and add the melted butter. Combine well with a spoon and press into the bottom of your prepared tin. Chill until ready to use.
In a heatproof bowl, over a small pan of simmering water (be sure that the bottom of the bowl is not touching the water), melt the chopped white chocolate. Stir until smooth and remove from the heat but keep in a warm spot of the kitchen. In the bowl of an electric mixer, beat the soft cheese to loosen it, then add the eggs one at a time, mixing thoroughly after each addition. Add the sugar, soured cream and vanilla, and mix well. Finally, add the melted white chocolate, and mix again.
Remove the tin from the fridge, and top the base with the cheese mixture, smoothing the top with the back of a spoon. Place on a baking tray and into the middle of your preheated oven. Bake for 1 hour, until golden and set around the edges, but still rather wobbly in the middle. Turn the oven off, propping the door open with a wooden spoon, and allow to cool completely. Chill until ready to serve.
Put all the compote ingredients apart from the cornflour into a saucepan with 200ml water over a medium heat and bring to a simmer. Mix the cornflour to a paste with a little cold water, then add to the pan and cook, stirring, until thickened. Remove from the heat, pour into a container, cool and store in the fridge.
To serve, remove the cheesecake from the tin and spoon the compote over the top. Decorate however you like; try gold or silver leaf, dried or crystallised rose petals or even some traditional candied angelica.
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Over 4,000 years ago in the fifth century BC, the ancient Greeks on the island of Samos created the earliest known cheesecake. This rudimentary cheesecake was made with patties of fresh cheese that were then pounded smooth with flour and honey.
The delicate balance and textures of flavors are amazing. The sweetness and the salt going perfectly together is what makes this dessert so unique and is the main reason behind the popularity of cheesecakes.
The most expensive cheesecake sold for $4,592.42 (£3,496.44; 3,955.57€) and was made by chef Raffaele Ronca (USA) at Ristorante Rafele in New York, NY, USA on October 30, 2017.
Eggs and milk have high protein and moisture content, and they're the primary ingredients in cheesecake, so when cheesecake is left at room temperature, conditions are ripe for bacteria to multiply. According to the USDA's Food Keeper App, cheesecake should be consumed within 5 to 7 days of refrigeration.
Cheesecake typically has about the same calories as an iced chocolate cake and roughly 30 per cent fewer calories than a chocolate mud cake. It also has on average 2-3 times as much calcium, less sugar and more protein than either kind of chocolate cake.
Meanwhile, Philadelphia cheesecake is known for being lighter and creamier than New York style cheesecake and it can be served with fruit or chocolate toppings. In St. Louis, they enjoy a gooey butter cake, which has an additional layer of cake topping on the cheesecake filling.
One of the first recorded recipes, dated in the first century and called “libum,” is a far cry from the creamy cake we know today. Calling for two pounds of “well crushed” cheese mixed with flour and a single egg, this version was formed into a loaf and baked in a hot fire under a brick.
Our first restaurant opened in Beverly Hills, California in 1978 with the initial intention of promoting the sale of cheesecakes and other baked desserts to other foodservice operators, retailers and distributors.
New York style cheesecake, classic cheesecake, and no bake cheesecake are the most popular types of cheesecakes, but the best cheesecake flavor is the one that you find irresistible — and that may be different for everyone.
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Prep time: 30 mins
