Please wait, the site is loading...

White chocolate and cherry cheesecake with a red mirror glaze


Serves: 12
timeTotal time:
White chocolate and cherry cheesecake with a red mirror glaze
Recipe photograph by Helen Cathcart

White chocolate and cherry cheesecake with a red mirror glaze


Serves: 12
timeTotal time:

Rate this recipe
Print Print

Nutritional information (per serving)
Calories
724Kcal
Fat
51gr
Saturates
32gr
Carbs
58gr
Sugars
51gr
Fibre
1gr
Protein
7gr
Salt
0.6gr

Emily Jonzen

Emily Jonzen

Emily Jonzen is a London-based food stylist and recipe writer with almost ten years of experience working on books, magazines, packaging, advertising and television projects.
See more of Emily Jonzen’s recipes
Emily Jonzen

Emily Jonzen

Emily Jonzen is a London-based food stylist and recipe writer with almost ten years of experience working on books, magazines, packaging, advertising and television projects.
See more of Emily Jonzen’s recipes

Ingredients

For the cheesecake
  • 150g cherries, stoned, plus one extra whole cherry to serve
  • 1/2 lemon, juiced
  • 150g caster sugar
  • 300g white chocolate, broken into pieces
  • 600g Philadelphia cream cheese, at room temperature
  • 300ml double cream, at room temperature
  • 1 tsp vanilla extract
For the base
  • 75g unsalted butter, melted, plus extra for greasing
  • 175g digestive biscuits
For the glaze
  • 4 leaves platinum-grade gelatine (we used Dr Oetker)
  • 225g caster sugar
  • 175ml double cream
  • 100g white chocolate, finely chopped
  • 1 tsp red food colouring gel (we used Dr Oetker)

Step by step

Get ahead
The finished cheesecake will keep, refrigerated, for up to two days.
  1. Lightly grease the base and sides of a 20cm springform tin. Unclip the base and lay a 30cm wide circle of baking paper over it. Carefully clip the lined base back into the tin, pulling it tight to create a smooth base with the excess paper overhanging underneath (this will allow for easier serving). Line the sides with a strip of baking paper.
  2. Put the cherries, lemon juice and 75g of the caster sugar in a food processor and blitz until fairly smooth. Pour the mixture into a medium saucepan, bring to the boil, then reduce the heat to low and simmer for 4-5 minutes, stirring regularly, until fairly thick and syrupy. Set aside to cool completely.
  3. Meanwhile, make the base. Blitz the digestive biscuits in a clean bowl of the food processor until they resemble fine breadcrumbs. Tip into a mixing bowl and stir through the melted butter to combine. Spoon the base mixture into the prepared tin and use the back of a spoon or your hand the pat the base down into an even, tightly packed layer. Set aside in the fridge for at least 20 minutes, while you prepare the filling.
    Tip
    A hot knife will help you cut the cheesecake evenly. Run the tap until it's piping hot then hold the knife in the hot water for a minute or so. Quickly dry on a tea towel before using.
  4. Melt the white chocolate in a heatproof bowl over a pan of barely simmering water, then remove from the heat and set aside until cooled to room temperature but still pourable.
  5. Beat the soft cheese in a large mixing bowl with an electric whisk until smooth. Add the cream, along with the vanilla and remaining caster sugar and beat until slightly thickened. Fold through the cooled white chocolate. Pour half of the mixture over the chilled base and spoon over the cherry jam. Use a skewer to carefully swirl the jam into the cheesecake filling, being careful not to disturb the crust on the base. Pour over the remaining cream cheese filling and use a spatula to gently ease the mixture over the compote, right to the edges. Give the tin a sharp tap on the work surface to remove any air bubbles and a gentle shake to smooth the top as much as possible. Set aside in the fridge for at least 4 hours, to set completely.
  6. When the cheesecake is almost set, make the glaze. Soak the gelatine leaves in a bowl of cold water for a couple of minutes. Put the sugar in a medium saucepan with 120ml water from a freshly boiled kettle, and put on a gentle heat, stirring often, until the sugar has completely dissolved. Bring the syrup up to the boil and simmer for 2 minutes. Stir in the cream and boil for a further 2 minutes. Remove from the heat, squeeze out the water from the soaked gelatine leaves and add the gelatine to the cream, stirring until dissolved.
  7. Allow the cream mixture to cool for 4-5 minutes before stirring through the white chocolate. Once the chocolate has melted, add the food colouring and stir until completely mixed in – the glaze should be a brilliant, shiny red. Strain the glaze through a sieve into a large bowl and aside to cool for 15-20 minutes until at room temperature, stirring from time to time to stop it from developing a skin. You want the glaze to be cool enough so as not to melt the cheesecake, but not too cold that it has started to set – the consistency of double cream is perfect. If the glaze gets too cool and set, place over a very low heat and gently stir until it is at the correct consistency.
  8. To glaze the cake, carefully remove the cheesecake from the tin, peel away the baking paper and transfer to a wire rack with a baking tray underneath. Run a hot palette knife over the surface of the cheesecake to make it as smooth as possible and then pour two-thirds of the cooled glaze over the cheesecake, making sure that it is completely covered. Place in the fridge for 10 minutes to set, and scrape the glaze that has dripped onto the tray back into the bowl with the remaining mixture. Warm the glaze if it's at all set, and sieve again before applying a second coating to the cheesecake. Top with a cherry and leave to set in the fridge for 5-10 minutes. Serve either directly from the rack or use a palette knife or cake lifter to transfer the cheesecake to a plate to serve.

You might also like...


We value your privacy

We use cookies to help give you the best experience on our site and to allow us and third parties to customise the marketing content you see across websites and social media. For more information see our cookie policy.

Cookie Preference Centre

Learn more about what each cookie category does and choose your settings (toggle right to opt in or left to opt out). Cookie policy


Strictly Necessary

These technologies are needed to enable our websites and apps to run and to keep it secure.

Sainsbury's Magazine

These technologies tell us how customers use our sites and apps and provide information to help us improve the website, apps and your browsing experience.

Cookie name Duration
PHPSESSID Until the browsing session ends
device_view 1 month
recentlyViewedRecipes 1 year
subscription-{popup-version-date}-PopupClosed 12 days

Vimeo

Enables Vimeo videos on the site

Cookie name Duration
_derived_epik 1 year

Constant Commerce

Enables shopping tools for recipe ingredients

Cookie name Duration
cc_a_h 10 years
cc_a_s Until the browsing session ends

DoubleClick

DoubleClick Digital Marketing (DDM) is an integrated ad-technology platform that enables us to more effectively create, manage and grow high-impact digital marketing campaigns.

Cookie name Duration
DSID 10 days
IDE 1 year
RUL 11 months

Performance/Analytics

These technologies tell us how customers use our sites and apps and provide information to help us improve the website, apps and your browsing experience.

Google

Google Analytics tell us how customers use our sites and apps and provide information to help us improve the website, apps and your browsing experience.

Cookie name Duration
__gads 13 months
_ga 28 months
_gat 1 minute
_gid 1 day
1P_JAR 1 month
ANID 10 days
CONSENT 18 years
NID 6 months
__Secure-3PAPISID 2 years
__Secure-3PSID 2 years
__Secure-3PSIDCC 1 year

Marketing/Targeting

These technologies help us decide which products, services and offers may be relevant for you. We use this data to customise the marketing content you see on websites, apps and social media. They also help us understand the performance of our marketing activities. These cookies are set by us or our carefully-selected third parties.

Pinterest

Pinterest conversion tracking gathers conversion insights and builds audiences to target based on actions our visitors have taken on the site.

Cookie name Duration
_pinterest_ct_rt 1 year
_pinterest_ct_ua 1 year
_pin_unauth 1 year

Outbrain

These technologies tell us how customers use our sites and apps and provide information to help us improve the website, apps and your browsing experience.

Cookie name Duration
outbrain_cid_fetch 5 minutes
adrl 5 weeks
apnxs 6 weeks
criteo 2 months
obuid 6 months

Twitter

Twitter conversion tracking enables us to measure our return on ad spend by tracking the actions people take after viewing or engaging with our ads on Twitter.

Cookie name Duration
personalization_id 2 years
muc 2 years
ads_prefs 5 years
auth_token 5 years
dnt 5 years
guest_id 2 years
twid 5 years