Baked White Chocolate Cheesecake

Preheat the oven to 170°C. Using a blender, blitz the biscuits to a fine crumb.

Combine the fine crumb, salt, and melted butter. Mix until well combined. The crumb should resemble wet sand. Transfer the crumb into an ungreased Le Creuset 26cm Springform Cake Tin.

Evenly distribute the crumb inside the cake tin, and using a spatula, press the crumb into the sides and bottom of the tin. Bake for 10 minutes. Allow to cool completely before adding the filling.

Whip the cream cheese on medium to high speed for 4-5 minutes until smooth. Add the sugar and sour cream, and mix until well combined. Add the salt, vanilla extract, Maizena or cornflour, and melted white chocolate. Mix until well combined. Add the eggs and egg yolk, one at a time, beating well after each addition.

Pour the filling into the cooled crust. The cheesecake is baked in a water bath. Wrap the outside of the springform cake tin with foil and place in a Le Creuset baking dish or shallow casserole.

Fill a baking dish or shallow casserole with boiling water until about halfway up the springform cake tin. Bake for 30 minutes. Decrease the oven temperature to 150°C and bake for a further 30 minutes.

Turn the oven off and allow the cheesecake to sit in the oven for a further 60 minutes. Throughout the baking process, do not open the oven door.

Allow the cheesecake to set in the fridge for a minimum of 6 hours or preferably overnight.

Combine the white chocolate and whipping cream in a microwaveable bowl. Melt in the microwave for 1 minute. Mix well and heat for a further 30 seconds.

If the ganache has large pieces of unmelted chocolate, heat in bursts of 30 seconds until you have a smooth mixture. Mix until well combined and chill in the fridge for a minimum of 30 minutes.

Using a hand mixer or whisk, whip the chilled ganache for 3-4 minutes. Transfer the whipped ganache to a piping bag fitted with your preferred nozzle. Pipe the ganache onto the set cheesecake and enjoy!

Recipe and styling by Keshree Chundriah