This is an amazingly decadent baked white chocolate cheesecake with pistachios and a pomegranate syrup. It is one you make for someone you love, filled with lots of gooey goodness, it is also fairly time consuming, tricky in parts and to be honest fairly expensive to make. And it’s rich so be sure to have lots of lovely people to share it with.
Ingredients for the Cake:
- 180g Plain Sweet Biscuits (I used Marie)
- 50g Pistachios, roasted
- 100g Butter, melted
- 250g White Chocolate
- 750g Cream Cheese, softened
- 1 cup Caster Sugar
- 1 tsp Vanilla Extract
- 2 Eggs
- 2 Egg Yolks
- 300ml Sour Cream
- 1 tbsp Plain Flour
Ingredients for the Decorating:
- 1 cup Pomegranate Juice
- 1/3 cup White Sugar
- 1 Lemon, juiced
- 200g White Chocolate, melted
- 300g White Chocolate
- 300ml Thickened Cream, whipped
- 50g Pistachios, toasted and roughly chopped
1. Grease and line a 23cm springform tin.
2. Blitz the biscuits and pistachios to a fine crumb. Add the butter and combine. Press the mixture into the base of tin trying to get it as even as you can. Refrigerate for 30 minutes or until firm.
3. Preheat your oven to 160C fan forced. Adjust this to suit your oven but this is what worked for my temperamental beast.
4. Roughly chop 100g White Chocolate and set aside. Melt the remaining chocolate until smooth.
5. Beat the cream cheese, sugar and vanilla until smooth and creamy. Add the melted chocolate one spoonful at a time, beating well as you go. Add the eggs, one at a time, then the yolks, beating well each time. Gently fold in the sour cream, then the flour. Scatter the chocolate pieces you set aside in step 4 evenly over the biscuit base then pour the cheesecake mixture over the top and smooth the surface. Feel free to lick the beaters now.
6. Put your tin on an oven tray and bake for around 60 minutes. Keep an eye on it but try not to open the door if you can help it. The centre of the cake should still be slightly wobbly. Turn the oven off, open the door slightly and leave it to cool completely. This helps stop it from cracking. When cooled cover in plastic wrap and refrigerate overnight.
7. While the cake is baking put pomegranate juice, sugar and lemon juice in a small saucepan over medium heat. Bring to a gentle boil, stirring it until the sugar dissolves. Boil gently for 15minutes until the mixture has reduced to about half and is thick and syrupy. Remember it will thicken more on cooling. Pour into a clean jug to cool, cover and refrigerate. (Unbelievable but I didn’t get a photo of this scrummy syrup!)
8. Make a template for the cake collar by cutting a strip of flexible cardboard and cover with baking paper. I used an old cereal box and actually did it in three pieces to total 6cm x 73cm. If you are clever or had the right cardboard on hand, you could do it all in one.
9. Melt 300g white chocolate and spread it over your template. Allow it to partially set then carefully wrap it around the outside of your cake and secure with tape. Refrigerate until set, then carefully remove the paper and cardboard.
10. To make the stars melt 200g white chocolate (this made a lot of stars and I would probably make only half that next time), spread onto a sheet of baking paper and allow to set until no longer sticky. Use a star shaped cutter to make stars (obviously), attach cachous to the centre of each star (or whatever pattern you like) with a small blob of melted chocolate.
11. Attach some stars around the outside with a little of the whipped cream and spread the remainder on top of the cake. Sprinkle over pistachios and remainder of the stars. You may also like to sprinkle some extra cachous or make some pretty sugared rose petals (if you can find food-grade petals – I couldn’t!).
12. Serve with pomegranate syrup drizzled over the top of each slice. And I’d only cut small slices as this cake is super rich, and hey, you can always go back for more.Love it. Follow me. . .