World’s best white chocolate cheesecake

Author: Heidi Strydom
Category: Baking & Sweets
Serves/Qty: 1.00
Share
Marthinus Strydom

Indulge in the creamy and decadent flavors of our white chocolate cheesecake! This elegant dessert combines the tangy richness of cream cheese with the sweet and silky smoothness of white chocolate. This cheesecake is the perfect way to satisfy your sweet tooth. Whether you're entertaining guests or treating yourself to a special dessert, our white chocolate cheesecake is sure to impress. Follow our easy recipe and get ready to savor every delicious bite!

Heidi Strydom

The Story

Cheesecake has a long and fascinating history that spans over 4,000 years. It is believed to have originated in ancient Greece, where it was served to athletes during the first Olympic Games in 776 BC. The earliest versions of cheesecake were made with simple ingredients such as cheese, honey, and wheat. As the recipe spread throughout the Mediterranean region, different variations emerged, incorporating local ingredients such as eggs, sugar, and fruits. During the Roman Empire, cheesecake became a popular dessert, and it eventually made its way to Europe and the Americas through trade and colonization. Today, cheesecake remains a beloved dessert around the world, with endless variations and flavors to suit every taste.

Subscripe to my Facebook page.
Subscripe to my Youtube channel.

© All recipes are copyright protected by TheCultureCook.com unless the recipe was adapated from another source. All recipes are uniquely crafted and adapted by TheCultureCook.com. Copyright of some or all of the text reside with the original author.

Ingredients
Adjust Quanities

Base
60 g butter
45 g light brown sugar
88 g light golden syrup
180 g cake flour
5 ml ground ginger
2.50 ml bicarbonate of soda
Filling
500 g philadelphia cream cheese
70 g caster sugar
3 eggs
1 tsp vanilla bean paste
250 ml sour cream
1 tbsp (3 Teaspoons) cornstarch
100 g lindt white chocolate

Method

Directions for the base:  

  1. Cream together butter, sugar till ligt yellow. About 5-10 minutes & add syrup. Beat till fully incorporated.
  2. Sift dry ingredients to the creamed mixture. Mix on low till fully incorporated, about one minute.
  3. Roll out on baking paper and place in a flat baking tray.
  4. Bake at 180°C for 5-10 minutes.
  5. Make sure it does not burn.
  6. Set aside to cool down
  7. Place cooked mixture in a blender and blend.
  8. Place your base in cake pan. You can place all or 3/4 of the crumbs at the base, depending on the thickness you require.
  9. Pat it down with the bottom flat side of a drinking class.

Filling:

  1. Lower over temperature to 160°C
  2. Use an electric beater to beat cream cheese, sugar and vanilla bean paste till smooth.
  3. Add the eggs one at a time, making sure each egg is fully incorporated before adding the next one.
  4. Combine 1 tablespoon corn starch with 1/3 cup of sour cream. Mix well.
  5. Add this mixture as well as the remaining sour cream to the mixture and combine well by besting it for about a minute on medium to low.
  6. Melt the chocolate in a glass bowl in the microwave by placing it into the microwave for 30 sec at a time and stirring after every 30 seconds until melted and smooth.
  7. Add the melted chocolate to the mixture and beat on low for about a minute.
  8. Pour mixture gently into springform pan on top of cookie base. Be gentle and do it slowly.
  9. Place pan on a baking tray into the oven for 50-60 minutes. Check at 50 minutes if centre is firm, if still wobbly, leave it in for another 10 minutes.
  10. DO NOT OPEN THE OVEN AFTER PLACING THE CHEESECAKE INTO THE OVEN!
  11. Switch oven off oven and leave door slightly ajar. Leave cheesecake in oven till cooled completely.
  12. Place cling wrap over top of cheesecake and place in fridge overnight.

Serve cheesecake with any cherry or fruit compote of your choice.