Sunday, June 20, 2010

White Chocolate & Summer Berries Cheesecake

Happy Father's Day! To Curry and all dads, enjoy your day and love your kids even more.

Soccer World Cup fever is on high pitch and Curry is drifted away with the games. Thank goodness it is only a one month thing every 4 years. This year I am also sucked into watching as the underdogs are really performing well and every game scores or draws surprising results. So for this year's Father's Day, I will just leave Curry alone and watch all his 'football' all day long while the kids and I just go about doing everything else to spend the weekend.

For today's celebration, I chose cheesecake! There is just something about cheesecake that tempts and pleases the palate like no other, slightly tangy with the grated lemon zest, sweetened with added sugar, smooth texture that swirls in the mouth and added flavors from chocolate to fresh fruits that just complements the creamy cheesy taste! And for summer, it is the best dessert cake to serve, cut in wedges and served with fresh summer berries with iced tea. How perfect is that!

This recipe used the white chocolate and heavy cream to set and no gelatin required. But in Asia, the use of gelatin is required as the cake can melt very fast because of its high dairy cream content. I made a pate sucre (sugar dough) for the base and baked it before piling up the cream cheese filling. To cut my guilt feeling of piling on the calories, I used Neufchatel cream cheese, which is lesser in fat than cream cheese. There is not much sugar in this recipe as the white chocolate itself is sweet enough. Dark chocolate can be substituted with more added sugar but I tend to think dark chocolate cheesecake is more appropriate as an after dinner dessert. This cake was made in 3 stages, firstly the base was baked, secondly the cheese and chocolate filling was made and piled onto the baked base and let set in the refrigerator for 2 hours and lastly the berries were arranged on the cheese filling itself. It may sound alot but this cheesecake is really easier to make compared to those that need water bath baking or with fruit added into the filling. I used blueberries,strawberries and raspberries as the fruits of choice with a touch of green from the mint leaves which showcased the glorious colors of the summer.


Pate Sucre Base:
150g All Purpose flour
25g sugar
50g cold butter, cut into small pieces
1 large egg yolk

Cream Cheese Filling:
250g Neufchatel Cheese (or regular cream cheese), room temperature
400ml Heavy Cream
300g White Chocolate, broken into pieces
25g sugar
grated zest of 1 lemon
Assortment of fresh Summer berries

Pate Sucre Base:
1)Stir the sugar and flour together. Pour into the food processor bowl.
2)Drop in the butter pieces and process for coarse crumbs (about 20 seconds).
3)Add in the egg yolk and process for another 10 seconds till a soft dough is formed.
4)Sprinkle your hands with flour and remove dough and pat into a disk. Cover with cling wrap and let it rest in the fridge for 1 hour.
5)Preheat oven to 350F/180C. Use an 8 inch/20cm springform pan and grease it with butter. Take out the dough and roll it out to 1/2 inch thick. Lift up and line the bottom of the pan. Pat in evenly so that the base is roughly levelled. Bake for 23 to 25 mins when the sides are starting to brown. Remove the pan to a cooling rack and cool completely.

Cream Cheese Filling :
1)Beat the cream cheese with the sugar and lemon zest till mixed and creamy.
2)Heat on low heat, a small cooking pot with water and place the white chocolate in a bowl. Place the bowl over the top of the cooking pot while the water is simmering. Do not let the bottom of the bowl touch the simmering water. Stir the chocolate till melted, about 3 to 5 mins. As soon as it is melted and drip from the spoon, remove from the heat and continue stirring. Let it cool a bit.
3)Beat the heavy cream till soft peaks.
4)Fold the white chocolate into the cream cheese mixture and stir to mix.
5)Take 1 scoop of the whipped cream and fold into the white chocolate and cream cheese mixture. The mixture will lighten a bit.
6)Take the whole mixture and pour into the remaining whipped cream and fold but not stir.
7)Pour the mix onto the baked base and level and smooth with a spatula. Cover with foil and let the cake set and rest in the refrigerator for at least 2 hours.
8)Arrange the berries and mint leaves on the cheesecake. Put it back into the fridge to set again for 1 hour.
9)Serve cold.

Serves: 8 person

1 comment:

Aggie said...

sedap bah GENG!