Steamed White Chocolate Cheesecake with Raspberry Ganache

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recipe by Tenina Holder https://bit.ly/TheWeekendTable

  • Time icon
    Total Time
    5hrs 51mins
  • Serves icon
    Serves
    10
  • Calories icon
    Calories
    607

This recipe comes from ‘The Weekend Table’ - the newest, beautiful cookbook by Tenina (link in bio). This recipe has been doing the rounds for years and has only improved with tweaks. People always worry about how ‘set’ the top of the cheesecake should be. It should wobble like a panna cotta when cooked and still hot. It will set further on standing and cooling. It is a sublime dessert and should be saved for special occasions!

recipe updated 25 Feb 2022

Ingredients

  • Butter icon
    Butter
    100 g
  • White chocolate icon
    White chocolate
    400 g
  • Cocoa powder icon
    Cocoa powder
    30 g
  • Vanilla bean paste icon
    Vanilla bean paste
    2 teaspoons
  • Plain flour icon
    Plain flour
    140 g
  • Egg icon
    Egg
    4
  • Cream cheese icon
    Cream cheese
    500 g
  • Caster sugar icon
    Caster sugar
    100 g
  • Cacao nibs icon
    Cacao nibs
    10 g
  • Water icon
    Water
    as needed
  • Raspberry coulis icon
    Raspberry coulis
    20 g
  • Dark chocolate chips icon
    Dark chocolate chips
    100 g
  • Heavy cream icon
    Heavy cream
    50 g
  • Frozen strawberries icon
    Frozen strawberries
    as needed
  • Pink himalayan salt flakes icon
    Pink himalayan salt flakes
    1 pinch

Tools

  • kCook icon Oven
  • kCook icon TM5
  • kCook icon Varoma dish
  • kCook icon Tm5 bowl
  • kCook icon Springform tin - 20cm (8")
  • kCook icon Springform tin - 19cm

Step preview

  1. Preheat oven to 180°C/360°F
  2. Line the base of a 19 cm spring form cake tin with paper
  3. Place sugar and salt into the Thermomix bowl and mill 5 sec/speed 10
  4. Add butter, flour, cocoa and vanilla and blend 15 sec/speed 6
  5. Add cocoa nibs and mix 5 sec/speed 5
  6. Press the shortbread base into prepared tin and bake for 10 minutes
  7. Remove from oven and cool
  8. Place white chocolate into Thermomix bowl and chop 6 seconds/speed 8
  9. Scrape down sides of TM5 bowl
  10. Melt 10 minutes/50°C/speed 1
  11. Add eggs, cream cheese, sugar and vanilla bean paste
  12. Beat 1 minute/speed 6
  13. Scrape down sides of TM5 bowl
  14. Repeat step 12
  15. Scrape down sides of TM5 bowl
  16. Pour into biscuit base
  17. Place into Varoma dish
  18. Rinse bowl and fill with water to 1L mark
  19. Cook cheesecake 60 minutes/Varoma/speed 3
  20. Chill until completely set in the centre
  21. Ganache:
  22. Place coulis, dark chocolate and cream into Thermomix bowl and melt 5 minutes/50°C/speed 1
  23. Drizzle over cooled cheesecake
  24. Place berries on top of ganache to decorate before the ganache sets so they will ‘stick’
  25. Sadly you will need to eat this within three days of making it, shame!
  26. Serve with additional whipped cream if desired
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