Are you a cheesecake lover like me? The white chocolate makes this one just a little bit sweeter… and it looks beautiful too.
Don’t be intimidated by cheesecake. Just have all your ingredients at room temperature and mix it on low speed so you don’t create a lot of air bubbles.
And if you don’t care about cracks on top, then skip the water bath to make it even easier. “The top is covered in chocolate anyway, so who will see the cracks?” I say. 😉
Check out Vessy’s recipe for the instructions. Here are the measurement conversions.
For the cheesecake:
150 grams (1 cup) Graham cracker crumbs
75 grams (1/3 cup) unsalted butter, melted
600 grams (1 lb + 5 oz) cream cheese
80 grams (2/3 cup) powdered sugar
70 ml (1/3 cup) roasted hazelnut syrup (sweet, non-alcoholic syrup used in cocktails and coffee)
1 teaspoon vanilla extract
1 tablespoon cornflour (cornstarch)
200 grams (7 oz) sour cream
200 grams (7 oz) white chocolate, chopped
For the chocolate ganache:
150 grams (5 oz) white chocolate
50 ml (1/4 cup) heavy whipping cream
Please check out the January 2015 issue of the magazine.
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