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Thursday, 08 May 2014 11:53

Annie and Jason's Raspberry and White Chocolate Cheesecake

The dessert from their Instant Restaurant on Channel 7's My Kitchen Rules.

Preparation time:45 mins

Cooking time:1hr 30 mins

Ingredients

Melted butter, to grease

200g digestive biscuits

85g butter, melted

600g labna (see tips)

150g (2/3 cup) caster sugar

½ tsp vanilla extract

4 large eggs

260g white chocolate, melted

300g (1¼ cups) sour cream

Fresh raspberries, to serve

Raspberry Syrup

1 tbs caster sugar

175g fresh or frozen raspberries

2 tsp cornflour dissolved in 1 tbs cold water

Chocolate Shards

25g macadamia nuts, toasted, coarsely chopped

100g caster sugar

50ml water

150g white chocolate

Note: Half of the Labna can be substituted for cream cheese. 

Method

To make raspberry syrup, stir sugar and raspberries with 60ml (¼ cup) water in a small saucepan over medium heat until soft. Stir in cornflour mixture, then simmer until slightly thickened. Strain syrup into a small jug, discarding seeds. Refrigerate until cold.

Grease base and side of a 20cm springform pan with melted butter and line base with baking paper.

Process biscuits in a food processor until fine crumbs form. Add butter and process to combine. Press mixture over base of prepared pan, then refrigerate until required.

Preheat oven to 160C.

Using an electric mixer, beat labneh, sugar and vanilla extract until smooth and sugar has dissolved. Beat in eggs, 1 at a time.

Fill a small saucepan one-third full with water and bring to a gentle simmer. Place chocolate in a small heatproof bowl, place over pan and stir until chocolate has melted (don’t let the bowl touch the water). Remove from heat and whisk in sour cream. Stir into labneh mixture.

Pour half the mixture over biscuit base. Drizzle with 2 tbs of raspberry syrup. Pour remaining mixture on top. Starting from the centre of cake, draw concentric circles with the remaining syrup to the outside. Run a skewer from centre to edge of cake to create a web effect.

Bake cheesecake for 1¼ hours or until almost set (cheesecake should still have a slight wobble in the centre). Leave to cool in oven for 1 hour with door ajar, then refrigerate for 3 hours or until set.

To make chocolate shards, line two oven trays with baking paper. Spread nuts in a single layer on 1 tray.

Stir sugar and water in a medium saucepan over medium heat, without boiling, until sugar dissolves, using a wet pastry brush to brush any stray grains on side of pan back down into mixture. Bring to the boil, then boil, uncovered and without stirring, until mixture begins to turn golden brown.

Pour mixture over nuts on tray. Cool until set, then break into pieces. Process until coarse crumbs form.

Fill a small saucepan one-third full with water and bring to a gentle simmer. Place chocolate in a small heatproof bowl, place over pan and stir until chocolate has melted (don’t let the bowl touch the water). Thinly spread onto remaining prepared tray. Sprinkle praline in a thin layer on top. Set aside to cool and set, then break into shards.

Drizzle syrup on each serving plate. Top with a slice of cheesecake. Rest chocolate shards against cheesecake and top with raspberries. Serve.

Source: https://au.tv.yahoo.com/my-kitchen-rules/recipe/20994560/raspberry-and-white-chocolate-cheesecake-with-chocolate-shards/

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