I must admit that in my cooking adventures, I am less adventurous when it comes to baking. I am bad when it comes to following recipes to the dot, weighing each ingredients (I always run out of bowls and plates for butter, flour, sugar…yeda yeda), putting the cake into the oven and hoping for the best, I just can’t put myself through long painful waiting process knowing I cannot adjust as I go. And oh, cleaning up is certainly not an easy task, I get put off by that. If I get invited to a potluck party, I never hesitated to make something savoury but I am helpless when it comes to dessert. Usually I settled for freezer ready made dessert i.e. Sara Lee’s pies, chocolate mini cakes etc, or I just do a quick run to the nearest bakery shop.
However, little do I know that my other half, Mr PSILoveToCook loves his sweet stuffs. He would seize every chance to eat sweet, i.e. get a doughnut if we swing by a bakery shop, ask to do a quick detour after dinner outing to grab something sweet like bubble tea. Anyway, when I recently bought the Anneka Manning‘s Mastering the Art of Baking recipe book – I was surprised he was the first one wanting to try this and try that. I have personally chose the easier recipes i.e. Banana Muffins, but he has gone for this White Chocolate and Raspberry Cheesecake recipe instead. The cheesecake pictures looked really pretty in the book, and even prettier when the final product came out from the oven. The contrasting red hues of the raspberries bursting among the luscious cheese layers, were oh-too-pretty! This entire cake was baked by Mr PSILoveToCook, so all credits go to him. I only helped to eat, took pictures and of course blogged about it. The next time I am invited to a potluck party and someone asks for a dessert, I would not hesitate to bring this cheesecake over.
Recipe adapted from Anneka Manning’s Mastering the Art of Baking
- 180g white chocolate, chopped
- 1 orange
- 650g cream cheese, at room temperature. I used Philadephia Cream Cheese Block
- 220g caster sugar
- 1 vanilla bean, split lengthways and seed scrapped
- 3 eggs, at room temperature, lightly whisked
- 125g raspberries. I used frozen ones
- Icing sugar, to dust (optional)
- Preheat the oven to 170C degrees. Grease an 18 x 28 cm (7 x 11 1/4 inch) slice tin and line with non-stick baking paper, extending above the sides.
- Place the chocolate in a heatproof bowl over a saucepan of simmering water (make sure the base of the bowl doesn’t touch the water) and use a metal spoon to stir occasionally until melted and smooth. Set aside for 10 minutes to cool.
- Meanwhile finely grate the zest from the orange and set aside. Juice the orange and strain. Measure 80ml of the juice.
- Put the cream cheese, caster sugar, vanilla seeds and orange zest in a medium bowl and use an electric mixer to beat for 2 minutes or until smooth. Gradually add the egg, beating well after each addition. Add the orange jui and white chocolate and beat until combined and smooth. Pour the mixture into the tin and smooth the surface with the back of a spoon. Place the raspberries on top, randomly scatter them around.
- Bake for 30 minutes (the cheesecake is quite puffed at this stage but will collapse after cooking), then carefully turn the tin and cook for a further 30 minutes or until light golden and just set in the middle. PLace on a wire rack and cool completely in the tin.
- Dust with icing sugar and serve at room temperature, or refrigerate before serving for a firmer texture.
Note: I skipped the icing sugar and refrigerated for 2 hours before consuming the cheesecake, it was easier to cut as it was firmer, but at the same time the cheesecake sure tasted better when cold.