How to make a white chocolate cheesecake

A white chocolate cheesecake story

I have been posting a lot more about cheesecakes on my blog of late and why not!? While baking cheesecake, I find that am falling in love with them all over again and they are absolutely divine in every form. I felt that showing you how to make a white chocolate cheesecake would be an ideal recipe to have around. Most people aren’t into very sweet cheesecakes and to be honest neither am I. This white chocolate cheesecake is sweet enough but definitely not to the point where you need water between every bite. A cheesecake should be light, creamy and easy to enjoy and this recipe is exactly that.

How I like to store my cheesecakes:

I like to allow my cheesecake to cool for up 6 hours (at least) before adding any garish on top. This allow the cheesecake to really set and start to develop the texture you want. The cheesecake will take some time to set, but thereafter make sure it is stored in an airtight container in the fridge. The cheesecake can last for up to 7 days in the fridge. Thereafter it may become a bit soggy and then it’s time to let it go.

Key tips to making the perfect cheesecake

1. The best cake tin to use for this recipe is a non-stick springform tin. The detachable base is ideal for making a cheesecake. It makes the removal much easier without disturbing it.
2. Make sure the baine marie/water bath is big enough to hold the springform tin. Once the springform tin is in the larger dish, hot water will be added to the bigger tin/dish. So we have to make sure that the water can move around easily.
3. Use a very good quality cream cheese, I love using Lancewood cream cheese because it is very reliable and always yields the best results.
4. Don’t rush the setting of the cheesecake. We all want to eat it immediately but it does need 6 hours to overnight to set in order for the texture to be perfect.

How to make a white chocolate cheesecake

Recipe by inthemidnightkitchenCourse: DessertCuisine: AmericanDifficulty: Medium

Servings

8-10

servings

Prep time

15

minutes

Cooking time

1

hour 

15

minutes

Chill time

6 hours

This delicious and creamy white chocolate cheesecake is easily one of my favourite recipes. The cheesecake is light and airy and absolutely divine. It is topped with a lovely granadilla glaze to add some zesty flavour.

Ingredients

• Graham Cracker Crust

• 290g graham crackers/digestive biscuits

• 110g melted butter

• A pinch of salt

• 2 tbsp. brown sugar

• White Chocolate Cheesecake

• 500g cream cheese

• 1/2 cup granulated white sugar

• 1/4 cup heavy whipping cream

• 3 large eggs

• 2 tsp. vanilla extract

• 150g white chocolate, melted

• Granadilla Glaze

• 1/4 cup water

• 140g granadilla pulp-from can

• 1/4 cup caster sugar

• 3/4 tbsp.corn starch

Directions

• Graham Cracker Crust
• Preheat oven to 170C, line your 20cm springform tin with baking paper at the base. Then spray with non-stick spray.
• In a blender, blend the biscuits until fine and crumbly, then add in the rest of the ingredients until it all starts to come together.
• Press the crust down firmly into the base of the tin and up the edges.
• Bake for 11 minutes and allow to cool. ]
• Cheesecake
• Melt the white chocolate a microwave and set side for now.
• In a stand mixer, add the cream cheese and mix using a creaming tool until smooth.
• Then add in the sugar and beat again for 30 second on medium speed.
• Thereafter, add in the whipping cream, vanilla and melted white chocolate and mix on a medium speed. Don’t forget to scrape down the sides of the bowl every few minutes.
• Lastly, add in the eggs one at a time. Making sure to scrape down the bowl each time.
• Pour the cream cheese mixture into the springform tin, smooth put the top.
• Assembly
• Take a large piece of foil and wrap it tightly around the base of the cake tin making sure there are no gaps.
• Place the tin into a large dish.
• Fill the dish up with boiling water only just below the part where the foil ends. The water should not be higher than the foil as we want to protect the cheesecake from water entering it. Place the whole water bath with the tin into the oven and bake for 75-80 minutes at 170C with fan.
• Then turn the oven off and allow the cheesecake to stay in the oven for another 20 minutes with the oven door slightly open.
• Remove when done and let it come to room temperature.
• Granadilla Glaze
• Add the corn starch and water to a saucepan and whisk to combine.
• Then add in sugar and pulp and whisk over medium heat until it thickens.
• Once the cheesecake has come to room temperature, add the glaze and refrigerate for 6 hours to overnight.

Recipe Video