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Lancewood Baked Cheesecake With White Chocolate Ganache
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Lancewood Baked Cheesecake With White Chocolate Ganache

Ingredients

Crust:

200 g coconut biscuits  or chocolate coconut biscuits, finely crushed
100 g butter , melted

Filling:

460 g LANCEWOOD® Medium Fat Plain Cream Cheese , room temperature
250 g LANCEWOOD® Cultured Cream , room temperature
3 extra large egg(s)
125 ml castor sugar
5 ml vanilla essence
1 small lemon(s) , zest only
20 ml corn flour

Chocolate ganache topping:

85 g white chocolate  (good quality), melted
45 ml fresh cream , warm

To finish:

cranberries
pecan nuts

Method

Crust:
Preheat oven to 180°C. Spray a 20cm springform pan with non-stick spray or line with baking paper. Mix the biscuit crumbs and butter together. Press into the bottom and up against the sides of the pan. Refrigerate for 30 minutes.

Place on a baking sheet. Bake for 10 minutes. Remove and leave to cool. Wrap the pan in foil.

Filling:
Using a mixing bowl, add the cream cheese, cultured cream and eggs and beat until smooth. Add castor sugar a little at a time and beat well after each addition. Add the vanilla essence and lemon zest and mix through. Sift in corn flour while beating.

Spoon the mixture onto the prepared biscuit crust and lightly tap the pan to even the mixture out. Bake in the preheated oven at 240°C for 10 minutes. Lower the heat to 110°C and bake for a further 30 minutes. Switch off the oven and leave to cool in the oven.

Chocolate ganache topping:
Mix the melted chocolate and cream until smooth. Spread evenly on top of the cheesecake.

To finish:
Sprinkle with cranberries and pecan nuts (optional). 

HINTS & TIPS:

  • For a dark chocolate ganache, use a good quality dark chocolate instead of white chocolate and top with fresh berries.
  • LANCEWOOD® Full Fat Plain Cream Cheese can be used as a substitute for Medium Fat Plain Cream Cheese.

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