White Chocolate Cheesecake with Speculoos cookie base and Cranberry Compote
This is a wonderful christmassy recipe for a white chocolate cheesecake with speculoos cookie crust and served with cranberry compote. The cranberry compote goes so well with the sweetness of the white chocolate cheesecake and the speculoos cookies! It's the perfect dessert for a family gathering!
Preheat oven to 180°C and lightly grease a 24cm spring form
Speculoos cookie base
In a food processor add speculoos cookies and crush them finely. The add the butter and combine. Press mixture into pan and bake for 10 minutes. Set aside
White Chocolate Cheesecake
Carefully melt white chocolate togehter with the heavy cream either in the microwave or over a water bath. Be careful not to burn the white chocolate. It tends to burn faster than regular chocolate. Let it cool, set aside.
In a bowl of a standmixer combine cream cheese and sugar until smooth and creamy. Add the vanilla extract, flour and salt and mix. Then add the eggs and the egg yolk one at the time. Finaly add the white chocolate with a spatula and mix until just combined. Pour into the springform.
Bake in the middle of the oven for 10 minutes at 200°C. Then change the oven temperature to 110°C (DON'T OPEN THE OVEN DOOR) and bake for 60 minutes. Turn off the oven and let the cake stand in the afterwarmth of the oven for 60 minutes. Still don't open the oven door! After 50 minutes get it out, set aside and let it cool. Refrigerate the cheesecake for at least 6 hours or over the night.
Place the fresh or defrosted rasperries into a food processor and process to form a liquid. (don't use a blender because this will also blitz the seeds and gives a bitter taste). Put through a fine-mesh sieve to remove the seeds, which can be discarded. You should now have around 75ml rasperry purée.
In a small saucepan combine cranberries, sugar and orange juice. Heat over medium-low until all sugar disolves. Increase the heat and let it boil for 8-10 minutes until most of the cranberries have burst and the mixture is thick. Transfer to a bowl and place cling film directly on top of the sauce and set aside. The compote will thicken but will break up whenn spooned ontop of the cheesecake.
When ready to finish the cake slide a wet knive around the cheesecake to remove it from the pan. Spoon the cranberry compote on top and extra can be served seperately. You can decorate your cake like I did with more speculoos cookies around the cheesecake, but you don't need too I only did it for the pictures.:-)To cut the cheesecake use a clean knive and clean it after every slice, so it looks perfect.