John Myers
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White Chocolate Cheesecake
The perfect white chocolate cheesecake recipe with a picture and simple step-by-step instructions.
Molding:
- 150 g Spelled shortbread biscuits
- 75 g Ground hazelnuts
- 70 g Liquid butter
- 0,5 tsp Cinnamon
- Filling:
- 400 g Chopped white chocolate
- 120 ml Cream
- 675 g Cream cheese
- 4 Eggs
- 2 tbsp Hazelnut liqueur
- 600 g Sour cream 10% fat
- 50 g Sugar brown
- 1 tbsp Hazelnut liqueur
Decoration:
- Chocolate grated white
- Cocoa powder
Pre heat the oven to 180 degrees celcius!
- Use a hand blender to finely grind the shortbread biscuits and mix with the ground nuts. Melt the butter in the microwave and stir into the biscuit mixture along with the cinnamon. Press the biscuit mixture into a round baking pan, laid out and pull up the edge a little. Bake in the oven for 5-7 minutes and cool on a wire rack.
- Melt the cream and chocolate into pieces. Remove from heat, set aside and let cool down a little.
- Mix the cream cheese with the sugar until creamy, then gradually stir in an egg. Then slowly add the cooled chocolate and the hazelnut liqueur. Then place the mixture on the pre-baked base and bake the cake for 45-55 minutes. Place the cake on a wire rack, turn the oven up to 200 degrees.
- Mix the sour cream with the sugar and the hazelnut liqueur. Place on the pre-baked cake. Then put it in the oven again for 5-7 minutes, then leave the cake in the switched off oven for another hour!
- Take out and let cool in the tin on a wire rack. Then you remove the cake from the edge with a knife, but leave it in the form, cover it slightly and put it in the refrigerator overnight. Before serving, sprinkle the cake with grated white chocolate and pour some cocoa powder over it
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