Today I’m sharing my White Chocolate Baked Cheesecake which is just a joy to eat. A fairly quick bake to prepare and cook – I made this yesterday afternoon 25 minutes before leaving the house and got it in the oven (and washed up!) The slow part of this recipe is leaving it alone in the fridge for a minimum of 3 hours (preferably overnight). Its worth it though, the texture really solidifies and makes it fantastic to eat with a spoon.
The real beauty of this recipe is that so many flavours, sauces and toppings can be matched with it. Raspberry coulis is a favourite but chopped hazelnuts, dark chocolate sauce, blueberries are all wonderful too. Or eat it on its own! I went all retro with memories of boxed cheesecakes with some mandarin sorbet.
WHITE CHOCOLATE CHEESECAKE
| Serves | 10+ |
| Prep time | 3 hours, 20 minutes |
| Cook time | 45 minutes |
| Total time | 4 hours, 5 minutes |
| Meal type | Dessert |
| Misc | Child Friendly, Freezable, Serve Cold |
| Occasion | Barbecue, Birthday Party, Casual Party |
INGREDIENTS
- 8 Shortbread Biscuits
- 100g Butter (Melted)
- 3 Eggs (whole)
- 1 Egg Yolk
- 1 teaspoon Vanilla Extract
- 150g Good quality White Chocolate (I used Green & Blacks Baking White Chocolate)
- 1 tablespoon Plain Flour
- 200g Caster Sugar
- 600g Full Fat Soft Cheese
NOTE
This can be frozen by wrapping up with foil when still in the tin for up to 1 month
DIRECTIONS
| 1. | |
| Preheat the oven to 160C and line a solid bottom cake tin – I used an 8″ square tin and lined it with a disposable cake liner | |
| 2. | |
| Bash the biscuits until really small crumbs and mix the melted butter in while it is still hot. | |
| 3. | |
| Pour into the base of the tin and press down really firmly | |
| 4. | |
| Melt the chocolate in a glass bowl over a pan of boiling water – Take care not to let the water touch the base of the bowl or the chocolate will burn | |
| 5. | |
| Scoop out 3 tablespoons of the chocolate and spread over the biscuit base in a very thin layer. Allow to set. | |
| 6. | |
| Using an electric whisk and a paddle attachment, mix together the flour, soft cheese, vanilla and sugar until well combined | |
| 7. | |
| Add the whole eggs and egg yolk one at a time – scrape down after each addition | |
| 8. | |
| Stop the whisk and stir the remaining white chocolate through the mixture | |
| 9. | |
| Pour over the biscuit base and bake for 45 mins on 160C. I put the tin inside another big tin and fill will 200ml boiling water to use as a water bath. The top should just be starting to turn golden and it should have stopped wobbling. | |
| 10. | |
| Remove from the oven really carefully as the water bath can easily topple over and leave to cool on the side for approx 1 hour. | |
| 11. | |
| Transfer the cheesecake to the fridge and cool for at least another 3 hours – preferable overnight | |
| 12. | |
| Serve with a choice of toppings | |
I love the sound of this!
This looks heavenly. I haven’t baked anything for a bit because I am trying to drop some weight! Maybe after Christmas I will get back into it and pick on one of your recipes again! Yummy!!! 🙂 x
oooh yum!! love white chocolate #sharefriday
ohhh.. I always make a cheesecake for Thanksgiving. I would love to give this a try. I hope it’s as easy as you make it look 😉
Sounds delicious!!
LOVE the look of this. White choc cheesecake is one of my favourite desserts 🙂 x x
Yum, this sounds amazing! xx
This looks so pretty as well as sounding lovely. I really like the sound of white chocolate in a cheesecake
That cheesecake does look gorgeous. I haven’t made white chocolate cheesecake before, and I have no idea why not!
Love all those body parts 🙂