white chocolate cheesecake (2 layers)
Preferably with biscuit base made in advance.
total ingredients
- 740g cream cheese
- 300ml 18% cream
- 2 ½ tbsp corn starch
- 250g sugar
- vanilla
- 320ml 30% cream
- 3 tbsp powdered sugar
- 170g white chocolate
ingredients by use case & order
- 570g cream cheese (room temp)
- 300ml 18% cream (cold)
- 2 tbsp corn starch
- 250g sugar
- vanilla
- 170g cream cheese (room temp)
- 170g white chocolate (melted)
- vanilla
- 320ml 30% cream (very cold)
- 3 tbsp powdered sugar
175°C 30 min
how to
- Cream cheese should be room temperature. Whipping cream should be the coldest you can get it (put into a freezer ~30 minutes before you whip it, I recommend doing it on step 5).
- Whip 570g of cream cheese with 18% cream and sugar until fluffy. Whisk in the corn starch and vanilla.
- Pour into a buttered baking dish of choice, ideally with a base. With default amounts of ingredients I use a round baking dish with a diameter of 24cm that's 7 cm high (~3150cm3).
- Bake for around 30 minutes at 175°C. Should still have a bit of jiggle in the center.
- Leave for ~15 minutes in the oven with the door slightly opened. Afterwards take out and let cool completely (preferable to fridge temperature).
- Take the finished bottom layer out of the oven and let cool completely (preferably to fridge temperature).
- Whip the remaining cream cheese with vanilla until fluffy.
- Melt white chocolate and whisk it into the cream cheese.
- In a separate bowl whip the whipping cream with powdered sugar until stiff.
- Fold in the whipped cream into cream cheese.
- Pour the white chocolate layer on top of the first cheese cake layer.
- Put into the fridge until set (~2 hours).
sources
Lost to time.