Valrhona Ivoire Cheesecake |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 12 |
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From the column Just Food of the City Times, a supplement of the Khaleej Times newspaper. Ingredients:
750 g cream cheese, at room temperature |
3 1/4 cups sugar |
2 tablespoons all-purpose flour |
1 large egg |
2/3 cup sour cream |
225 g white chocolate (valrhona chocolate or any other good quality chocolate will do) |
1 cup plain digestive biscuit, crushed finely |
1 1/4 cups butter, melted |
Directions:
1. Grease and flour an 8 spring form tin.
2. Add the melted 1 1/4 cup butter to the crushed biscuits to make the base.
3. Press firmly into the spring form tin and set aside.
4. Beat the cream cheese and sugar together until it is smooth and lump free.
5. Add the flour, combining well.
6. Add the beaten egg and sour cream.
7. Carefully melt the white chocolate over a double boiler, or on low in a microwave for 20 seconds at a time, stirring often until melted.
8. Whisk 1 1/4 of the cheesecake mix into the white chocolate, then fold back into the main mixture.
9. Pour into the prepared base and place on a baking tray in the centre shelf of the oven.
10. Bake at 160C for approximately 35-40 minutes, or until the centre is set.
11. Allow to cool in the refrigerator before removing from the tin.
12. Serve with fresh fruit or accompaniments of your choice.
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