Ingredients
For the cheesecake
- 150g cherries, stoned, plus one extra whole cherry to serve
- 1/2 lemon, juiced
- 150g caster sugar
- 300g white chocolate, broken into pieces
- 600g Philadelphia cream cheese, at room temperature
- 300ml double cream, at room temperature
- 1 tsp vanilla extract
For the base
- 75g unsalted butter, melted, plus extra for greasing
- 175g digestive biscuits
Step by step
Get ahead
The finished cheesecake will keep, refrigerated, for up to two days.
- Lightly grease the base and sides of a 20cm springform tin. Unclip the base and lay a 30cm wide circle of baking paper over it. Carefully clip the lined base back into the tin, pulling it tight to create a smooth base with the excess paper overhanging underneath (this will allow for easier serving). Line the sides with a strip of baking paper.
- Put the cherries, lemon juice and 75g of the caster sugar in a food processor and blitz until fairly smooth. Pour the mixture into a medium saucepan, bring to the boil, then reduce the heat to low and simmer for 4-5 minutes, stirring regularly, until fairly thick and syrupy. Set aside to cool completely.
- Meanwhile, make the base. Blitz the digestive biscuits in a clean bowl of the food processor until they resemble fine breadcrumbs. Tip into a mixing bowl and stir through the melted butter to combine. Spoon the base mixture into the prepared tin and use the back of a spoon or your hand the pat the base down into an even, tightly packed layer. Set aside in the fridge for at least 20 minutes, while you prepare the filling.
- TipA hot knife will help you cut the cheesecake evenly. Run the tap until it's piping hot then hold the knife in the hot water for a minute or so. Quickly dry on a tea towel before using.
- Melt the white chocolate in a heatproof bowl over a pan of barely simmering water, then remove from the heat and set aside until cooled to room temperature but still pourable.
- Beat the soft cheese in a large mixing bowl with an electric whisk until smooth. Add the cream, along with the vanilla and remaining caster sugar and beat until slightly thickened. Fold through the cooled white chocolate. Pour half of the mixture over the chilled base and spoon over the cherry jam. Use a skewer to carefully swirl the jam into the cheesecake filling, being careful not to disturb the crust on the base. Pour over the remaining cream cheese filling and use a spatula to gently ease the mixture over the compote, right to the edges. Give the tin a sharp tap on the work surface to remove any air bubbles and a gentle shake to smooth the top as much as possible. Set aside in the fridge for at least 4 hours, to set completely.
- When the cheesecake is almost set, make the glaze. Soak the gelatine leaves in a bowl of cold water for a couple of minutes. Put the sugar in a medium saucepan with 120ml water from a freshly boiled kettle, and put on a gentle heat, stirring often, until the sugar has completely dissolved. Bring the syrup up to the boil and simmer for 2 minutes. Stir in the cream and boil for a further 2 minutes. Remove from the heat, squeeze out the water from the soaked gelatine leaves and add the gelatine to the cream, stirring until dissolved.
- Allow the cream mixture to cool for 4-5 minutes before stirring through the white chocolate. Once the chocolate has melted, add the food colouring and stir until completely mixed in – the glaze should be a brilliant, shiny red. Strain the glaze through a sieve into a large bowl and aside to cool for 15-20 minutes until at room temperature, stirring from time to time to stop it from developing a skin. You want the glaze to be cool enough so as not to melt the cheesecake, but not too cold that it has started to set – the consistency of double cream is perfect. If the glaze gets too cool and set, place over a very low heat and gently stir until it is at the correct consistency.
- To glaze the cake, carefully remove the cheesecake from the tin, peel away the baking paper and transfer to a wire rack with a baking tray underneath. Run a hot palette knife over the surface of the cheesecake to make it as smooth as possible and then pour two-thirds of the cooled glaze over the cheesecake, making sure that it is completely covered. Place in the fridge for 10 minutes to set, and scrape the glaze that has dripped onto the tray back into the bowl with the remaining mixture. Warm the glaze if it's at all set, and sieve again before applying a second coating to the cheesecake. Top with a cherry and leave to set in the fridge for 5-10 minutes. Serve either directly from the rack or use a palette knife or cake lifter to transfer the cheesecake to a plate to serve.
source:https://www.sainsburysmagazine.co.uk/recipes/cakes/white-chocolate-and-cherry-cheesecake-with-a-red-mirror-glaze?
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