White Chocolate Cheesecake
Recipe created by Chef Ashian Topno
If your baking niche is ‘cheesecakes’, this is a must have on your menu!
Recipe Ingredients
Ingredient
Weight
For Cheesecake:
| Philadelphia Cream Cheese | 400 gm |
| Sugar | 50 gm |
| Vanilla beans/extract | 2 gm |
| Eggs | 2 |
| Double cream | 200 ml |
| White Chocolate | 200 gm |
| Cookie base | 200 gm |
For cookie base:
| Pillsbury™ Bakery Flour | 750 gm |
| Butter | 400 gm |
| Castor sugar | 300 gm |
Preparation
For the cookie base:
- Mix the flour and sugar in the dough mixer with a hook attachment.
- Add butter and mix for 5-7 minutes on slow speed till a crumbly texture has been achieved.
- Press the base mixture into an 8 inch mould. 4. Bake in preheated oven at 180° C for 25 minutes. Set aside to cool.
For the White Cheesecake filling:
- Cream the eggs & sugar using a balloon whisk. Mix till the sugar melts completely and becomes fluffy.
- Mix the cheese, cream & vanilla. Make sure the cream cheese is at room temperature otherwise the cheesecake will get lumps.
- Add the cheese mixture to the egg mixture and mix on slow speed for 4-5 minutes.
- Melt and add the white chocolate, then mix for another 2 minutes.
- Put the whole cheesecake filling into the mould.
- Bake in a water bath in a preheated oven at 140°C for 45 minutes.
- Keep the cake in the oven for another 45 minutes.
- Let the cheesecake set for another 8 hours in a refrigerator.
