White Chocolate Cheesecake

Recipe created by Chef Ashian Topno

If your baking niche is ‘cheesecakes’, this is a must have on your menu!

Recipe Ingredients

Ingredient Weight
For Cheesecake:
Philadelphia Cream Cheese 400 gm
Sugar 50 gm
Vanilla beans/extract 2 gm
Eggs 2
Double cream 200 ml
White Chocolate 200 gm
Cookie base 200 gm
For cookie base:
Pillsbury™ Bakery Flour 750 gm
Butter 400 gm
Castor sugar 300 gm


For the cookie base:
  1. Mix the flour and sugar in the dough mixer with a hook attachment.
  2. Add butter and mix for 5-7 minutes on slow speed till a crumbly texture has been achieved.
  3. Press the base mixture into an 8 inch mould. 4. Bake in preheated oven at 180° C for 25 minutes. Set aside to cool.
For the White Cheesecake filling:
  1. Cream the eggs & sugar using a balloon whisk. Mix till the sugar melts completely and becomes fluffy.
  2. Mix the cheese, cream & vanilla. Make sure the cream cheese is at room temperature otherwise the cheesecake will get lumps.
  3. Add the cheese mixture to the egg mixture and mix on slow speed for 4-5 minutes.
  4. Melt and add the white chocolate, then mix for another 2 minutes.
  5. Put the whole cheesecake filling into the mould.
  6. Bake in a water bath in a preheated oven at 140°C for 45 minutes.
  7. Keep the cake in the oven for another 45 minutes.
  8. Let the cheesecake set for another 8 hours in a refrigerator.