White chocolate cheesecake with a Bastogne crust
450g soft cream cheese
4 large free-range eggs
1 vanilla pod
225g white chocolate (good quality)
225g creme fraiche
for the crust:
200g Dutch Bastogne cookies
100g melted butter
First, prepare the tin, I used non-stick baking paper. I also covered the sides of the tin with the baking paper (tip: grease the sides with butter first, the baking paper will now stick to the sides).
Next, crush the cookies in a bag by beating it with a rolling pin or something else heavy. Crush them until fine and mix them in a bowl together with the melted butter. Now you can cover the base of the tin with the cookies and butter mixture, press down firmly.
You can work the crust up a bit at the sides. Put the tin in the refrigerator while you make the chocolate and cream cheese mixture.
Preheat the oven to 150C/300F/gas 2. Next, melt the white chocolate in a bowl set over a pan of simmering water. While that is melting, beat the cream cheese in another bowl until soft.
Add the scraped seeds from the vanilla pod along with the eggs one by one. Beat each egg in for a few seconds, before adding the next egg.
Your white chocolate should be melted by now, You can take it of the pan and fold in the creme fraiche until smooth. You should get a sort of yellowy like liquid mixture. Now you can add the chocolate mixture to the cream cheese mixture by folding it in gently.
Take the tin out of the refrigerator and pour in the chocolate cream cheese mixture, bang down on a firm surface to remove any air bubbles. Put it in the oven for 45 minutes to an hour, the sides should be firm and the centre should be wobbly.
(extra tip: put some baking paper onto your oven rack, this keeps your oven nice and clean).
Allow the cheesecake to cool before placing it in the refrigerator; the wobbly centre will set while it cools. Enjoy!