Thanks to her abundance of garden grown produce, gardener and Instagrammer, Jill Mettler, whose garden is featured in our June 2018 issue, has something different on her table every day. Try her white chocolate cheesecake.
FOR THE BASE
120g dried dates
50g dark chocolate
FOR THE FILLING
200g white chocolate
250g full fat cream cheese
150ml double fat Greek yoghurt
85g honey or castor sugar
FOR THE HONEY-BAKED FIGS
3ml vanilla paste
3ml chai spice (optional)
FOR THE TOPPING
10 fresh figs, halved
40g white chocolate
basil mint leaves and flowers (optional)
1. To make the base, blitz the dates, almonds and dark chocolate in a food processor until they have a fine crumbed texture
2. Press the crumb mixture into the base of a 23cm springform cake tin, or use a pie dish. Place in the fridge to chill and set.
3. To make the filling, gently heat the cream in a saucepan till warm, not boiling. Remove from the heat, add the white chocolate and stir till melted. Set aside to cool.
4. Place the cream cheese, yoghurt and honey or castor sugar in a bowl and combine using a spoon.
5. Add the cooled chocolate cream to the bowl and blend until well combined. Spread over the base and return to the fridge to set for a minimum of 4 hours.
6. To make the honey-baked figs, halve the figs and place in an ovenproof dish. Mix the spice, if using, and vanilla in the honey and drizzle over the figs. Bake for 15–20 minutes at 180°C, or until the figs have caramelised.
7. To serve, remove the cheesecake from the fridge 30 minutes before serving. Remove the cake ring if using a springform tin and top with baked figs and chunks of white chocolate. Garnish with basil mint and flowers, if desired.
*COOK’S NOTE: This is great as a dessert or at tea time. You can also garnish it with extra fresh figs.