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1
Put the cream cheese in a bowl and soften it by microwaving it for 40 seconds.
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2
Finely chop the white chocolate, add to a heat-resistant container and microwave for 1 minute.
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3
Mix until melted.
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4
Add sugar to the cream cheese in the bowl and mix well with a blender or something similar.
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5
(If the cream cheese still seems a little hard, try putting it back in the microwave for a few more seconds).
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6
Add the sour cream, melted white chocolate, heavy cream and egg (in that order) to the bowl and mix well after each addition.
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7
Sift the cornstarch into the mixture through a tea strainer and mix well once more.
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8
Line a cake tin with baking paper (for cake tins with a removable bottom, make sure any excess paper on the bottom is flattened down.)
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9
Cover the outer bottom of the cake tin with foil to prevent water getting inside.
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10
Pour the mixture into the cake tin and drop lightly onto the counter to remove the air pockets.
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11
Place the cake tin on a tray in an oven preheated to 160C.
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12
Pour hot water into the tray and steam the cheesecake for 50 minutes.
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13
We're going to add some decorations so don't worry if there are some small irregularities.
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14
Once baked, allow the cheesecake to cool before wrapping and placing in the fridge to chill and harden for 3 hours (though half a day would be best).
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15
Tuile: Now to make some decorations.
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16
Melt the butter in the microwave for 40 seconds before adding the water and sugar and mixing well.
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17
Sift in the powdered ingredients and stir again.
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18
Line an oven tray with a piece of baking paper large enough so that the edges are poking over the edges of the tray a little and spread the mixture thinly on top.
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19
Add the sliced almonds over that and bake for 10 minutes in an oven pre-heated to 180C.
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20
Copeaux: Scraping towards you, use the edge of a spoon to create white chocolate shavings.
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21
(If you do this step before making the cheesecake you can use the rest of the chocolate in the cheesecake when it becomes too thin to shave without wasting).
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22
When the cheesecake has chilled and hardened, remove from the cake tin.
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23
Once the tuile has completely set, break into jagged pieces and stick to the sides of the cake.
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24
Secure everything in place with a ribbon and sprinkle white chocolate shavings over the top to finish.
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25
Note: When adding the egg, if you add 1 egg + 2 egg yolks together you will get an even denser cheesecake.
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26
Give it a try!
