White Chocolate Cheesecake
This baked white chocolate cheesecake sits on a crisp shortbread and almond crust. The crust gets a small amount of almond extract, which carries into the filling and keeps the white chocolate from tasting flat and sugary. A cup of batter is stirred into the melted chocolate first, so it blends in smoothly without seizing or leaving streaks. Two kinds of cream cheese give a dense, creamy slice.
Instructions
Stir the shortbread crumbs, ground almonds, 2 tablespoons of sugar, the ⅛ teaspoon of almond extract and the melted butter together until evenly combined. Press the mixture firmly into the base of a springform pan.
Bake the crust at 200°C for 5 to 6 minutes, then take it out of the oven and let it cool completely. Once cool, lightly grease the sides of the pan.
Melt the chopped white chocolate and set it aside to cool until it is no longer hot.
Beat the two cream cheeses together until smooth. Add the eggs one at a time, mixing after each, so the batter stays even.
Mix in the ¾ cup of sugar, the flour, the vanilla and the ¼ teaspoon of almond extract.
Stir 1 cup of the batter into the cooled chocolate, then fold this back into the rest of the batter until the color is uniform.
Pour the batter over the crust and bake at 160°C for 40 minutes. The whole recipe takes slightly less than an hour.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
