Made in a loaf pan, this white chocolate cheesecake is utterly delicious, easy to serve and perfect with a spoonful of berry sauce.
Cheesecake never really occurred to me as a summer appropriate dessert until I encountered pictures of ‘cheesecake terrines’ on Instagram. Essentially cheesecake baked in loaf pans without the crust and the fuss, I noticed that this dessert has been trending amongst Japanese Instagrammers/bakers (what is the right way to express this?) as of late. You bake it, chill it, and slice up inch-wide slabs of it to be enjoyed typically unadorned. It’s not as easy-going as a no-bake cheesecake, granted, but the end product is an equally cool creamy treat that can be stored in the fridge for a couple of days and retrieved as and when.
The basic version of a cheesecake terrine predictably doesn’t contain white chocolate. I’m not the biggest fan of tangy cheesecake though so I intentionally scoured the internet for a white chocolate version, which was such a good decision. The only issue was the fact that I couldn’t bake the cheesecake in a water bath like the recipe directed because the only pan big enough to fit the loaf pan has a removable bottom. I tried to compensate for that by baking the terrine at a lower temperature and for longer but I don’t think I lowered the temperature enough. The texture of the terrine wasn’t as smooth as it’s supposed to be and the cake shouldn’t sink as much as mine did.
I also made a really quick mixed berries sauce for added an flavour and visual element. I simply threw frozen berries and a bit of sugar into a saucepan and boiled them together until the mixture achieved a syrupy consistency. There’s probably a more proper way to go about making a berries sauce but I was trying to keep in line with the minimalistic theme – low on effort, big on satisfaction.