Baked White Chocolate Cheesecake Recipe
This white chocolate cheesecake has a soft, smooth and creamy consistency. Because it is rich, we like to serve it with a fruit coulis (or fresh fruit) and ice cream.
To make a white chocolate and raspberry cheesecake, pour half of the filling over the base, sprinkle with 150g of raspberries, then pour the remaining filling over the raspberries and bake.
Serves at least 10.
250g Nice biscuits (we use Arnott's brand)
120g butter, melted (the amount you need may vary, depending on the type of biscuits you use)
375g cream cheese, softened
82g (1/3 cup plus 1 teaspoon) caster sugar
3 large eggs (we use eggs with a minimum weight of 59g)
185g white chocolate, melted
225g (3/4 cup plus 2 tablespoons) sour cream
1/4 teaspoon vanilla extract (1/2 teaspoon natural vanilla essence)
Preheat oven to 160 degrees Celsius (not fan-forced). If you have a fan-forced oven and are unable to turn the fan off, preheat your oven to 145 degrees Celsius.
Line the base of a 20cm or 21cm diameter springform cake pan with baking paper. Grease or line the side. © exclusivelyfood.com.au
Finely crush biscuits in a blender or food processor. Combine crushed biscuits with melted butter and firmly press mixture over the base and side of the prepared pan. Refrigerate while preparing filling.
Using a food processor or electric mixer, beat cream cheese with sugar. Stop to scrape down the sides of the bowl a few times. When mixture is smooth, beat in eggs one at a time.
Quickly stir sour cream into melted white chocolate, stirring until smooth. Add to cream cheese mixture along with the vanilla. Beat until ingredients are combined.
Pour filling over biscuit base and bake for about one hour. Leave cheesecake at room temperature for one hour then cover and refrigerate for several hours, or until cold and set.
When ready to serve, cut with a hot, dry knife. Store any leftover cheesecake in an airtight container in the refrigerator. © www.exclusivelyfood.com.au