Oct 5, 2010

October = Cheesecake!!!

My favourite cake is cheesecake.  Firstly because it is so quick and easy to make, and secondly, because it is lighter and less sweet than most other cakes.  Thirdly, cheesecake is super-versatile.  So... i've decided that i am going to dedicate a whole month of blogging to my favourite dessert!  Today, we will start off with this fool-proof, versatile recipe:

Granadilla and White Chocolate Cheesecake
The above cake was made as a dessert, hence it being flatter and much wider than a usual cake.  This recipe yields a rich yet tangy cake thanks to the fruit that one uses in the recipe.  You can change the flavours to suit your taste and the ocassion, e.g dark chocolate and orange or milk chocolate and raspberries or strawberries.  Let your imagination run wild!  I've made this cake with gooseberries, blueberries etc.  

Blueberry and white chocolate cheesecake (i used orange juice in the filling instead of granadilla)

Gooseberry and white chocolate cheesecake: a few white chocolate shards and a bright ribbon dress this easy-to-make-cake up beautifully!

150 g cake flour
5 ml baking powder
65 g sugar
65 g butter
1 egg yolk

Beat the butter until smooth.  Add the yolk and the sugar. Add flour and baking powder.

 * I use this base for all my cheesecakes, it is from the recipe for my gran's cheesecake, which we will definitely be getting to later in the month!

575 g cream cheese
50 g sour cream
200 g chocolate of your choice (i used white couverture for this recipe)
100 g granadilla juice
140 g castor sugar
4 eggs

In an electric mixer, mix the cream cheese until softened.  Mix in the sugar and sour cream, until smooth.  Gently bring the granadilla juice to a boil, add the chocolate. Stir until melted and smooth.  Pour the juice/chocolate mixture onto the cream cheese and mix until smooth. Add the eggs one at a time, mixing well after each addition.

Pour into the cake tin.  Bake in an oven preheated to 120 C for about 45 minutes.  Cool in the tin.  Once removed from tin, pour over granadilla pulp and/or berries.  Refrigerate until use.

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