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White Chocolate Basque cheesecake with Christmas berries
1 hour
Medium
8 – 10 Servings
Classic Basque cheesecake gets a twist with CADBURY Baking white chocolate. Perfect for Christmas with kombucha poached berries.
Method
Preheat oven to 200C fan forced.
Beat eggs in bowl of electric stand mixer until smooth and combined.
Add PHILADELPHIA Cream Cheese and blend until smooth, stopping to the scrape the sides of the bowl as necessary.
Add sugar and cream and mix until smooth.
Add flour and mix until smooth.
Add melted CADBURY Baking white chocolate and fold through.
Line a 20 cm springform tin with paper, ensuring paper extends 10 cm beyond the top of the tin. Pour cheesecake mixture into tin.
Cook for 1 hour . Cool in tin. When cool, carefully open springform tin, peel away paper and transfer to a serving plate.
Place kombucha and sugar in a pot over low heat and stir to dissolve. Remove from heat, add the berries, gently crush some with the back of a fork to release some juices and leave to macerate for at least an hour.
Serve slices of cheesecake with berries.
Method
Preheat oven to 200C fan forced.
Beat eggs in bowl of electric stand mixer until smooth and combined.
Add PHILADELPHIA Cream Cheese and blend until smooth, stopping to the scrape the sides of the bowl as necessary.
Add sugar and cream and mix until smooth.
Add flour and mix until smooth.
Add melted CADBURY Baking white chocolate and fold through.
Line a 20 cm springform tin with paper, ensuring paper extends 10 cm beyond the top of the tin. Pour cheesecake mixture into tin.
Cook for 1 hour . Cool in tin. When cool, carefully open springform tin, peel away paper and transfer to a serving plate.
Place kombucha and sugar in a pot over low heat and stir to dissolve. Remove from heat, add the berries, gently crush some with the back of a fork to release some juices and leave to macerate for at least an hour.
Serve slices of cheesecake with berries.
Ingredients
6 eggs
4 x 250g PHILADELPHIA Cream Cheese original block, softened
1 ½ cups sugar
2 cups thickened cream
1 tsp salt
1 tsp vanilla
1/3 cup flour
180g CADBURY Baking white chocolate, melted
250ml Kombucha
½ cup sugar
4 punnets mixed berries, to serve
#White Chocolate Basque cheesecake with Christmas berries
Search results for #White Chocolate Basque cheesecake with Christmas berries
#White Chocolate Basque cheesecake with Christmas berries
Search results for #White Chocolate Basque cheesecake with Christmas berries
1 hour
Medium
8 – 10 Servings
Ingredients
6 eggs
4 x 250g PHILADELPHIA Cream Cheese original block, softened
1 ½ cups sugar
2 cups thickened cream
1 tsp salt
1 tsp vanilla
1/3 cup flour
180g CADBURY Baking white chocolate, melted
250ml Kombucha
½ cup sugar
4 punnets mixed berries, to serve
Classic Basque cheesecake gets a twist with CADBURY Baking white chocolate. Perfect for Christmas with kombucha poached berries.
Method
Preheat oven to 200C fan forced.
Beat eggs in bowl of electric stand mixer until smooth and combined.
Add PHILADELPHIA Cream Cheese and blend until smooth, stopping to the scrape the sides of the bowl as necessary.
Add sugar and cream and mix until smooth.
Add flour and mix until smooth.
Add melted CADBURY Baking white chocolate and fold through.
Line a 20 cm springform tin with paper, ensuring paper extends 10 cm beyond the top of the tin. Pour cheesecake mixture into tin.
Cook for 1 hour . Cool in tin. When cool, carefully open springform tin, peel away paper and transfer to a serving plate.
Place kombucha and sugar in a pot over low heat and stir to dissolve. Remove from heat, add the berries, gently crush some with the back of a fork to release some juices and leave to macerate for at least an hour.
