| White Chocolate Cheese Cake Recipe |
Ingredients |
- 180g white chocolate (can use milk chocolate if white chocolate cannot be found), chopped
- 150g digestive/ cereal cookies, crushed
- 80g butter, unsalted, melted
- 500g cream cheese, left to be softened at roon temperature
- 250g sour cream
- 170g caster sugar
- 1 tsp vanilla essence
- 3 eggs
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Direction
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- Prepare the oven by setting it at temperature of 160°C. Place baking parchment onto an 8"
spring form cake tin and set aside.
- Blend about half of the chopped white chocolate. Do not
over blend, set aside.
- Combine both the crushed digestive cookies and melted butter together. Mix them evenly. Press the cookies base onto the cake tin and flatten it using
large spoon.
- Refrigerate the cake base for about 30 minutes.
- For cream cheese filling preparation, combine cream cheese, sour cream, sugar and vanilla essence together in a large mixing bowl. Beat the cream cheese mixture evenly while adding eggs gradually at the same time.
- Pour the beaten creamy cheese filling into the cake tin. Sprinkle the blended white chocolate onto the cream cheese filling. Use a stick to lightly stir the white chocolate evenly.
- Proceed to bake the cheesecake in oven for about an hour.
- Turn of the heat in oven and leave the cake in oven for about 3 hours, with oven door slightly ajar.
- After the cake has cool down, refrigerate the cake for few hours.
- For cake topping, pipe some cream on top of it and grate the remaining white chocolate on top of it.
- Proceed to serve.
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