White Chocolate Cheesecake with Cointreau Cream

A heavenly delicious recipe for those of us who absolutely love cheesecake.

250g plain sweet biscuits
3 tablespoons desiccated coconut
125g butter, melted
500g cream cheese
1 vanilla bean, scraped
3 eggs
1 orange, zested
225g caster sugar
1 tablespoon cornflour, mixed with 1 tablespoon water
400 g white chocolate, melted and cooled to room temperature
300 mls thickened cream
1 cup (250 mls) pouring cream
2 tablespoons caster sugar
1 orange zested
30 mls Cointreau
2 oranges segmented

Preheat oven to 140°C.

Place the biscuits in a food processor until fine crumbs are formed.
Tip into a bowl and mix with coconut and melted butter.
Press into the bottom of a 23 cm lined and buttered springform pan.
Chill.
In a large bowl beat the cream cheese and vanilla bean seeds until smooth. Add the eggs, orange zest, sugar and cornflour mixture and continue beating.
Pour in the melted chocolate and cream and beat until well combined.
Pour into tin and bake for 1 hour or until light golden and slightly firm to touch.
Remove from the oven and cool.
Refrigerate until firm.
Beat the cream and sugar until soft peaks form.
Fold through the orange zest and Cointreau.
To serve the cheesecake remove from the tin and place on a serving plate.
Spread the cream evenly in waves over the cheesecake and arrange the orange segments on the top.


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