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.
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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.
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