I am rather busy and just felt tired these few days.. and I have not issued recipes last two days.. Don’t worry I am still on and I have many recipes that await for me to issue the post.. Some are lacking inspirations and some will be rather long winded..
I promised this post will be as short as possible as this is a recipe of my own without reference to any other recipe.. I have this concept when I prepared my red velvet white chocolate ganache yesterday..
I have experimented to use condensed milk, cream cheese, white chocolate and cream to come out with a frosting for the red velvet cupcake. The frosting was rather satisfactory and my family members loved the frosting very much..
Then It struck my mind to design a cheesecake with slightly different proportion of the above ingredients.. It works very well and I am satisfied with this adventures as well.. The setting is rather fast even though it is a recipe without the use of gelatine.. Preparation is fast too, just cream and set..
WHAT IS REQUIRED
Servings: Prepare a 3” x 6” cheesecake
80 grams of non-sweeten biscuits
50 grams of hazelnuts – optional or any other nuts
50 grams of melted butter
50 grams of castor sugar
300 grams of cream cheese at room temperature
200 grams of white chocolate
50 grams of condensed milk
30 grams of heavy cream or whipping cream （optional）
STEPS OF PREAPARATION
Melt the butter either over the stove or using microwave to heat for about 1 minute.
In a food processor , blend all the base ingredients until fine.
Pour the melted butter into blended biscuits, stir until well mix. Transfer the crumbs to a lightly greased tin (tin with detachable base preferred_ or line the 4 sides with baking paper. Press as firm as possible and chill in the freezer for 10-15 minutes or until the base has hardened.
Melt the white chocolate in the microwave for about 1 minute. Alternatively, you can use melt the chocolate using double boil method over a stove.
In the mixing bowl of a stand mixer, put the cream cheese, condensed milk and cream until light and fluffy. Add the melted white chocolate and cream. Continue beating until well combined. Transfer the cheese mixture to the baking tin. Level it and let it chill in the freezer for at least 2 hours or when set. You can also let it set in the chiller of the refrigerator for about 5-6 hour until it set. Serve directly from fridge.
As this is a recipe that do not use gelatine, the firmness will not be as firm as those that use gelatine. However, the cheesecake will definitely be firm enough for your cutting and if it serves out of your fridge. If you need to bring for outside setting, you can consider adding 2 tablespoons of melted gelatine to enhance the shape. Therefore, this recipe will be beneficial for those readers who do not like gelatine either from religion standpoint or health view point.. Do give it a try and see if it suits your taste buds.
Hope you like the post today. Cheers and have a nice day.
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4 thoughts on “White Chocolate Cheesecake (白巧克力免烤芝士蛋糕）”
Hi Kenneth, I made the white choco cheesecake and find it a bit too sweet. Im thinking of substituting white choco with dark choco and omit the condensed milk. Will this affect the outcome of the entire cake?
You can reduce the condensed milk..but not totally omit it.. white become dark have no problem but must be dark cooking chocolate..
Thx a lot Kenneth. Will try out again soon.
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