This is a great alternative take on my absolute favourite pumpkin cheesecake.
¼ cup fine, dry, Bakers Tennis biscuit crumbs
White Chocolate Cheesecake
two 250g tubs best-quality plain, smooth cream cheese (Lancewood or Simonsberg are winners)
A few dollops of mascarpone cheese
6 tablespoons sugar
2 large eggs
500g white chocolate, chopped or disks
Pumpkin Spice Cheesecake
two 250g tubs best-quality plain, smooth cream cheese
A few dollops of mascarpone cheese (for added richness)
6 tablespoons firmly packed brown sugar
½ cup canned pumpkin puree (or half a pumpkin cubed and placed in food processor)
1 teaspoon cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
2 large eggs
2 cups sour cream
½ cup sugar
1 teaspoon vanilla (vanilla essence would do but I find the actual pod seeds enhances taste)
2 ounce premium white chocolate in a thick bar (Cadbury’s Dream slab)
To make the Base, sprinkle the biscuit crumbs on the bottom of a 25cm spring form pan or removable-bottom cake pan.
To make the White Chocolate
Cheesecake, utilizing a double boiler (or a solid glass or pyrex bowl) set over hot, not simmering, water, or in a microwave, carefully melt the white chocolate, stirring periodically with a clean, dry utensil to evenly distribute the heat. Reserve momentarily. (Note: White chocolate cannot tolerate the same degree of heat that dark chocolate can. If it is overheated, it will turn granular.
Using a processor fitted with the steel knife (manual mixing with a great whisk requires elbow grease but could work!) , process the cheeses with the sugar until completely smooth. Add the eggs and melted white chocolate. Incorporate thoroughly. Reserve.
To make the Spiced Pumpkin
Cheesecake, using a processor fitted with the steel knife, process the cheeses and brown sugar until totally smooth. (If in doubt, keep processing.)
Add the pumpkin puree, cinnamon, ginger, cloves, and eggs. Incorporate thoroughly.
Pour the Spiced Pumpkin Cheesecake batter into the cheesecake pan.
Pour the White Chocolate Cheesecake batter over the top and swirl the two together with a flexible spatula. Alternately, spoon large dollops of each batter, side by side, into the pan and then swirl.
Bake in the upper third of a preheated 350° oven for about 35 minutes. The cheesecake will not appear set at this point. There should be no cracking or rising of the outer edges. Remove from the oven, let sit for 5 minutes.
While the cheesecake is baking, whisk the sour cream with the sugar and vanilla and let set until the sugar is completely dissolved. Reserve.
After the baked cheesecake has set up for at least 5 minutes, slowly pour the sour cream mixture over the top of the cheesecake.
Return cheesecake to the oven for 10 minutes, remove, and let cool to room temperature on a wire rack. Do not overbake or the cheesecake will be grainy. When totally cool, cover and refrigerate for at least 6 hours or preferably overnight.
Just before serving, grate the remaining white chocolate and sprinkle evenly over the top. (An easy way to obtain large chocolate curls is to warm the top of the chocolate bar slightly with just the heat of your hand and then draw a cheese knife across the top. Repeat the warming for each pass with the cheese knife.)
Cut into slim wedges with a long thin knife.