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This recipe is perfect for summer because it doesn’t require an oven, it is also quite easy to make, but it’s essential to use good quality chocolate. I didn’t use any gelatine in this recipe, so the ganache helps set your cheesecake. The recipe is basically mix and chill. Chilling is at least 4 hours to give it ample time to set. This is definitely not gluten-free or dairy-free but since there are no eggs, this is safe for pregnant women.
I love this with seasonal fruit, but you can have it by itself. I you make this, let me know what you think via the comments section below. This is a crowd-pleaser without being too challenging to make, all you need to do is to make sure your ingredients are room temperature! Aside from that, you can keep your ovens off and smile at the fact that there is no chance that this cheesecake would crack. Good luck!
White Chocolate Cheesecake
makes 1 x 20cm (8’ springform)
Ingredients
-
For the crust
- For the filling
Instructions
-
First melt the chocolate:
- Place chocolate in a heatproof bowl. In a small pot, bring cream to the boil then pour on top of the chocolate. Let it stand for a minute then whisk until smooth. Set aside to cool down. Now make the crust:
- In a large bowl, mix digestive biscuit crumbs and brown butter until it resembles wet sand. Take a 20cm (8in) round springform pan and press crumbs into the bottom and all the way up the sides with the back of a measuring cup. Chill until filling is done.* For the filling:
- In the bowl of your stand mixer fitted with a whisk attachment, or a large mixing bowl with a handheld mixer, whisk cream cheese on medium speed until fluffy then add yogurt and vanilla then whisk for 1 minute. Turn up mixer to high speed then add sugar a spoonful at a time and mix until smooth.
- Turn mixer down add the melted chocolate and cream. Then whisk on high until smooth. Pour filling into prepared pan, then with a hot offset spatula or spoon, flatten the top. Chill to set for at least 4 hours. To serve:
- Top with fresh mango slices, berries, passionfruit pulp, caramelised pineapple, the list is endless. Use a hot knife to cut a slice and wipe it after each time you cut into the cheesecake to get a clean slice.
Notes
- Graham crackers is not readily available in Australian supermarkets, so I have now adjusted to using digestive biscuits and Oreo cookies for my cheesecake crusts. I use the Oreo cream too, so there’s no wastage. If you don’t like a chocolate crust or if chocolate doesn’t go with your filling, you may use golden Oreos instead, or digestive biscuits are really good. When using Oreos for the recipe, reduce the brown butter to 80g because the cream helps hold the crust together.
- Measurement of brown butter is based on yield after unsalted butter has been cooked. Please watch this video on how to make brown butter or beurre noisette.
- If yogurt is unavailable, you may substitute sour cream. I prefer yogurt because it’s texture is lighter than sour cream and cream cheese.
- Pressing the crumbs all the way up the springform pan takes practice and patience, so don’t give up on it too easily if you love having good cheesecake to crust ratio. Just take your time and you’ll get the hang of it. If you do not want the crust all the way around the sides of your cheesecake, use only 1/2 of the crust recipe above. This should be enough to cover the bottom plus a few spoonfuls extra for snacking.
