A rich cheesecake with a fruity topping is such a good recipe to have up your sleeve at Christmas – great for dinner parties, buffets or a refreshing alternative to Christmas pudding
Famous for making Prince Harry and Meghan Markle’s wedding cake, Claire Ptak, is the owner of cool east London bakery Violet Cakes
See more of Claire Ptak’s recipes
Claire Ptak
Famous for making Prince Harry and Meghan Markle’s wedding cake, Claire Ptak, is the owner of cool east London bakery Violet Cakes
See more of Claire Ptak’s recipes
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Ingredients
For the base
250g digestive biscuits
1 tbsp ras el hanout spice blend
100g butter, melted
For the cheesecake
400g white chocolate, chopped
550g full fat soft cheese
4 large eggs
100g caster sugar
300ml soured cream
2 tsp vanilla extract
For the cherry compote
2 x 425g tins cherries in syrup, drained
4 tbsp cherry brandy (or Kirsch or regular brandy)
100g caster sugar
juice of ½ lemon
5 tsp cornflour
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Preheat the oven to 170°C, fan 150°C, gas 3. Butter and line a 23cm springform tin with baking paper (make sure the base is turned flattest side up, so that the lip won’t cause problems when removing the finished cheesecake from the mould).
Blitz the digestive biscuits in a processor until sandy in texture. Add the ras el hanout and pulse to mix. Pour into a mixing bowl and add the melted butter. Combine well with a spoon and press into the bottom of your prepared tin. Chill until ready to use.
In a heatproof bowl, over a small pan of simmering water (be sure that the bottom of the bowl is not touching the water), melt the chopped white chocolate. Stir until smooth and remove from the heat but keep in a warm spot of the kitchen. In the bowl of an electric mixer, beat the soft cheese to loosen it, then add the eggs one at a time, mixing thoroughly after each addition. Add the sugar, soured cream and vanilla, and mix well. Finally, add the melted white chocolate, and mix again.
Remove the tin from the fridge, and top the base with the cheese mixture, smoothing the top with the back of a spoon. Place on a baking tray and into the middle of your preheated oven. Bake for 1 hour, until golden and set around the edges, but still rather wobbly in the middle. Turn the oven off, propping the door open with a wooden spoon, and allow to cool completely. Chill until ready to serve.
Put all the compote ingredients apart from the cornflour into a saucepan with 200ml water over a medium heat and bring to a simmer. Mix the cornflour to a paste with a little cold water, then add to the pan and cook, stirring, until thickened. Remove from the heat, pour into a container, cool and store in the fridge.
To serve, remove the cheesecake from the tin and spoon the compote over the top. Decorate however you like; try gold or silver leaf, dried or crystallised rose petals or even some traditional candied angelica.
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The major component of this dessert's delicious flavour is undoubtedly high-quality cream cheese. After that, you add sugar, full cream, or sour cream. For a baked variant, some recipes ask for eggs and flour, while those for unbaked cheesecakes call for gelatin or its plant-based equivalent (agar-agar).
Over 4,000 years ago in the fifth century BC, the ancient Greeks on the island of Samos created the earliest known cheesecake. This rudimentary cheesecake was made with patties of fresh cheese that were then pounded smooth with flour and honey.
There are so many topping options out there. Oreos, Stella Doro cookies, M&M's, twizzlers, chocolate truffles- the options are endless! Using store-bought caramel, or even pie filling as a simple topping can also elevate your cake, and would be a real game changer.
I also add an extra yolk, which enhances the cake's velvety texture. (Whites tend to lighten the cake, which is actually fine — if you don't feel like separating that fourth egg and don't mind some extra airiness in the texture, just add in the whole egg.)
Cheesecake is clearly a different animal from bundts or cupcakes, but sour cream has a place here too! Combined with even more densely rich cream cheese, sour cream actually tempers the star ingredient a touch, softening its texture. It also adds another layer of tangy flavor and moisture to a cheesecake.
Cheesecake is a beloved dessert around the world. While many assume that it has its origins in New York, it actually dates back much further. Let's go back over 4,000 years to ancient Greece! Sit back, grab a creamy slice of cheesecake and learn all about this dessert's rich history.
The ancient Greeks, by the fifth century BC, made the earliest known rudimentary cheesecakes (plakous meaning “flat mass”), consisting of patties of fresh cheese pounded smooth with flour and honey and cooked on an earthenware griddle. In late medieval Europe, cheesecake remerged in tart form with a pastry base.
New York style cheesecake, classic cheesecake, and no bake cheesecake are the most popular types of cheesecakes, but the best cheesecake flavor is the one that you find irresistible — and that may be different for everyone.
Cheesecake is a versatile dessert that goes well with a variety of topping like fruit sauces, chocolate fudge, pie fillings, fruit curd, and much more! What pairs well with cheesecake? Cheesecake pairs well with fresh fruit salad, hot or cold coffee or tea, or by itself!
Lemon curd, fruity jellies, coulis, pureés or floral-infused syrups all make for great toppings – and even greater visual impact. Added before a layer of fresh fruit and you'll have a zesty surprise for your tastebuds. Looking for a great cheesecake recipe?
The Classic New York style cheesecake is served with just the cake – no fruit, chocolate or caramel is served on the top or on the side. This famously smooth-tasting cake gets its signature flavor from extra egg yolks in the cream cheese cake mix. By the 1900s, New Yorkers were in love with this dessert.
One option is to add a little bit of sugar to the cream cheese. This will help to sweeten the cheesecake and make it more palatable. Another option is to add a little bit of vanilla extract to the cream cheese.
If the cheesecake looks nearly set and only a small circle in the center jiggles slightly, it's done. You might worry a runny middle means raw cheesecake, but it's totally safe and normal. The center will firm up as it cools on a cooling rack, resulting in the smooth surface you want.
Flour might seem like an unusual addition—not all cheesecake recipes incorporate it—but it's the secret to success. A little starch helps prevent the cake from cracking and also makes the filling lighter and fluffier.
Introduction: My name is Dr. Pierre Goyette, I am a enchanting, powerful, jolly, rich, graceful, colorful, zany person who loves writing and wants to share my knowledge and understanding with you.
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Prep time: 30 mins
