White chocolate cheesecake is one of the most delicious cheesecakes. I’ve baked one with white chocolate before, so remembering how wonderful it tasted, I didn’t hesitate long before trying a new recipe. It melts in the mouth and is quite sweet, which is why it pairs perfectly with tangy fruits. Definitely a recipe worth saving :).
Ingredients for the shortcrust base:
- 250 g plain flour
- 100 g ground almonds
- 200 g cold butter, diced
- 1 egg yolk
- 100 g light brown sugar
- a pinch of salt
Sift the flour, add the ground almonds and butter, and quickly chop with a knife until the mixture resembles crumbs. Add the egg yolk, sugar and salt, then quickly knead into a dough (you can also use a food processor). Shape into a ball, flatten slightly, wrap in cling film and chill in the fridge for at least 60 minutes.
Line a 26 cm springform tin with baking parchment. Roll out the chilled dough and line the base and sides (about 2 cm high). Prick the base with a fork.
Pre-bake at 180°C for about 15 minutes, or until lightly golden. Remove from the oven and allow to cool slightly.
Ingredients for the cheesecake filling:
- 1 kg full-fat or medium-fat curd cheese (or cream cheese), finely ground
- 180 g caster sugar
- 5 large eggs, separated
- 1 teaspoon vanilla extract
- 100 ml milk
- 500 g white chocolate, melted over a bain-marie and cooled
All ingredients should be at room temperature.
In a mixing bowl, beat the cheese with the sugar until smooth. Add the egg yolks one at a time, mixing well after each addition. Add the vanilla, milk and cooled melted white chocolate, and mix until fully combined. In a separate bowl, whisk the egg whites until stiff peaks form. Gently fold them into the cheesecake mixture. Pour the mixture over the prepared base and level the surface.
Bake at 150°C for about 60–75 minutes. The cheesecake should be set and slightly springy on top. Turn off the oven and allow the cheesecake to cool inside with the door slightly open. Then chill in the fridge for about 12 hours. Serve with tangy fruits.
* The recipe can be reduced – for example, ¾ of the ingredients fit a 24 cm tin.
Enjoy!
Recipe adapted from Kwestia Smaku.
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