white choc cheese cake
Basic ingredients for white choc cheese cake
- Prepare Crust:Digestive biscuits 220g
- Caster sugar 2 tbs
- Butter salted & melted 5 tbs
- Prepare Cheesecake:Candyland White Chocolate 200g
- Cream 200ml (room temperature)
- Cream cheese 700g (room temperature)
- Caster sugar ½ Cup
- All-purpose flour 3 & ½ tbs
- Vanilla essence 2 tsp
- Yogurt whisked ¼ Cup (room temperature)
- Eggs 3 (room temperature)
- Egg yolk 1 (room temperature)
- Water hot as required
- Prepare Cream Frosting: Cream chilled 200ml
- Vanilla essence half tsp
- Icing sugar 100g
- Candyland dark chocolate 125g
How to make white choc cheese cake
- Make the crust: Add the caster sugar and melted butter to the bowl. Mix until well combined.
- Use the flat end of the 10-inch springform baking pan. Add the crust mixture to the bottom and press down firmly. (Thickness should be 1cm). Now let cool in the fridge for an hour to firm up. Make Cheesecake by chopping white chocolate.
- Mix cream and microwave for 2 minutes. Once it is melted, add the cream to the bowl. Mix cream cheese and beat it well in a bowl (approx. 2-3 minutes).
- After this, add caster sugar to the mixture and beat well. Now add the melted white chocolate and cream mixture.
- Beat for about 1-2 minutes. -Add all-purpose flour, vanilla essence, yogurt & beat again.
- Add eggs one at a time and beat each addition. Add egg yolk to the bowl and beat again. Place an oven-proof dish on a large baking tray and place a baking pan for a water bath.
- Now pour the prepared cheesecake batter into a baking pan. After this, Bake the cake in a preheated oven at 170 C for 55-60 mins (on a lower grill). If the cake is still wobbly, bake for a few minutes more. Allow the baking pan to rest in the oven for one hour.
- Refrigerate the baking pan for 8 hours after it has been removed from the oven. Make Cream Frosting by combining cream and beating well in a bowl.
- Now add vanilla essence and gradually add icing sugar. Beat until stiff peaks form. Refrigerate until ready to use. Use a knife to remove the chilled cheesecake from its springform pan.
- Add prepared cream frosting to cheesecake. Smoothen the top with an offset spatula. Mix the melted dark chocolate in a bowl. Microwave for 40-60 seconds (medium). Place melted chocolate into a silicone mold. Freeze for 5 minutes. Make cheesecake by coating it with dark chocolate and chocolate buttons. Then, cut the desired pieces into slices and serve.
- Tips: All wet and dry ingredients should be at room temperature, except for the frosting. After adding eggs, don’t beat the batter too much. Bake on lower heat.
- To check the baking of cheesecakes, place a baking pan on a wooden spoon. If there is still wobbling, bake for a few more minutes.