Here's this week's new recipe, just in time for Christmas. A creamy vanilla baked cheesecake with Cointreau whipped cream, topped with fresh mango, raspberries, passionfruit, and mint. Yum!
I know you're going to love this recipe. It's rich yet fresh, super festive, and perfect for the holidays. Our friends and family devoured this one!
If summer fruits aren't in season where you are you could instead top the cheesecake with a winter fruit alternative like delicious poached pears, apples, or citrus fruits.
Hope you enjoy the recipe and please let me know if you have any questions in the comment section below.
- 1½ cups plain flour
- ⅓ cup raw sugar
- 150g cold salted butter, roughly chopped
- 1 tsp vanilla paste or extract
- 1250g (5 x 250g blocks) Philadelphia Cream Cheese, brought to room temperature
- 2 tbs vanilla bean paste or extract
- 1¼ cups raw sugar
- 5 eggs + 3 egg yolks, room temperature
- 1 cup sour cream
- 300ml / 1½ cups whipping cream
- 100ml / ½ cup sour cream
- 1 tbs raw sugar
- 1 tsp vanilla paste or extract
- 2-3 tbs of Cointreau (optional) OR orange zest
- 100g white chocolate, roughly chopped into shards
- Orange zest
- Fresh fruit of your choice - I've used the following:
- 1 fresh mango, finely sliced
- 1 punnet fresh raspberries
- 4 fresh passionfruit or 4 tbs of passionfruit syrup
- Fresh mint leaves
- Preheat your oven to 180C / 350F (fan forced).
- Line a 10 inch round springform cake pan with baking paper, set aside.
- In a medium-sized mixing bowl add the plain flour, raw sugar, chopped butter, and vanilla.
- Using your fingertips rub the butter into the flour and sugar mixture until all of the butter is incorporated.
- Press the mixture down very firmly into the paper-lined cake tin.
- Bake at 180C / 350F for 25 minutes.
- Remove from the oven and set aside to completely cool.
- Once the cake pan and base have completely cooled wrap the bottom and sides of the cake pan with a few layers of aluminium foil. We will be baking the cake in a water bath so make sure the foil reaches the top of the tin and there are enough layers so no water can seep through. The water bath helps to keep the cheesecake moist and prevent cracks.
- In a stand mixer with the paddle attachment or using hand beaters, beat the cream cheese until smooth.
- Add the vanilla and sugar and beat until smooth again.
- Add eggs one at a time, beating after each addition.
- Add the sour cream and beat gently until just combined.
- Pour the filling mixture into the prepared cake pan (wrapped in foil) over the cooled base.
- Turn the oven down to 170C / 340F.
- Place the foil-wrapped cake pan into a large baking tray and place in the oven (I use my oven tray).
- Gently pour boiling water into the tray until it reaches roughly halfway up the cake pan.
- Push the tray into the oven and bake for 1 hour 10 minutes.
- Once the cake is cooked turn the oven off and leave the cake in the oven with the door closed for 30 minutes.
- Remove the cake from the oven and the water-filled tray.
- Run a knife around the edge of the cake to separate it from the baking paper. This will help to prevent cracks as it cools.
- Once cool place into the fridge to set overnight.
- Remove the cake from the pan and place onto a serving plate.
- In a stand mixer or using hand beaters, whip the cream, sour cream, sugar, vanilla, and Cointreau (or orange zest) until soft peaks form.
- Top the cheesecake with the cream and arrange with fresh fruit, white chocolate shards, and orange zest.
- Serve and enjoy!