Crustless White Chocolate Cheesecake
I like to make quick desserts that I can combine with fresh fruit - this cheesecake seemed very fine, very good next to some aromatic currants.
It was very successful - fine, with a very subtle aroma of white chocolate, I recommend it with great confidence.
Beat the eggs with the 50g of sugar.
Add sour cream, cheese and starch, mix well.
If you have plain homemade cheese, it would be good to pass it through a blender or sieve, to be finer in composition.
Melt the white chocolate on a steam bath or in the microwave - and add it to the above composition, mix well.
Pour the pudding into an oven tray lined with baking paper - my tray is 20cm in diameter, if you have a simple pandispan tray double the ingredients.
Bake the pudding in a preheated oven at 180 degrees for 35-40 minutes.
At first it will rise but after you take it out and cool it will leave it behind, it is normal for a cheese pudding.
Serve hot or cold, with a little sour cream, fruit or melted white chocolate.
Good appetite!
