How to Make an Easy & Delicious White Chocolate Cheesecake
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- Опубликовано: 30 апр 2024
- We’ve made a few cheesecakes here already. One with Oreos and another one with Biscoff, and one more with cottage cheese. Recently I was making blondies, and I had some white chocolate left over, so I decided to make a burned white chocolate cheesecake.
Why burned? Well, it’s not really burned, it’s baked until just browned to deepen the flavour and get rid of some of the sickly sweetness. As a base for this cheesecake, I used spicy ginger biscuits which work well with the caramelized flavour of the filling. You can choose some other type of biscuit if you want to. To top the cheesecake, we’ll make a Greek yogurt frosting. The tartness of the yogurt cuts the richness of the cheesecake.
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Many years ago my daughter wanted to go on a trip that was out of my budget (single mom here). I baked about 60 cheesecakes that I sold at work. My favourite one was a dark chocolate habanero. I roasted a habanero and mixed it in the batter, then I candied some habanero slices for decoration. It was amazing! I came up with so many different varieties it was hard to choose a fav.
.......that crunchy chocolate thing ......., that got me 😂
😅
Deeply underrated channel. Thanks for quick and easy recipes !
Cheers 😍
Using Gingersnaps for the crust is genius level.
Dude, I found your channel a couple of days ago and I completely fell in love with it! One of the best cooking channels and maybe the best baking channel on here! Keep it up bro
Thank you 🤩
Made this today and turned out amazing. One of the best dessert I have ever made. The flavors are perfectly balanced. For the crust I used Pepperidge farms “carmelized crisp” cookies. I was a bit loose on the measurements since things like cream cheese come in 8oz here and Greek yogurt in 6oz. I also couldn’t get double cream so i used 6oz heavy cream and 1oz butter. Mine came out less dark color but amazingly delicious, complex and balanced.
That was quick! Awesome. I'm happy to hear that you enjoyed it 😎
Going to try this this weekend!
I may have to try making this tonight along with some cupcakes I need to bake - I have all of the ingredients available 😉 even the ginger biscuits!
Loved this recipe - I don't use a lot of white chocolate, but i do have a bag of white chocolate chips and will plan to try this recipe very soon! 🤩 What a unique wat to prepare the parchment liner - I do it that way, too!
Yummy sweet things! Love! 🥳🌹
Wanted to report back - everyone at the office loved the White Chocolate Cheesecake bars, as did my brother and his wife (they received the leftovers). Another 👍 recipe, Charlie! Now I need to stock up on white chocolate chips...
That is always great to hear :) Cheers!
Yummmmmm
How do you stay so fit while baking all this delicious stuff!
Regular workouts and a balanced diet. It allows me to eat a ton of cheesecake once in a while without having to worry about it 😄 cheers ☺️
You are aware that both you and Avery (they only two YT channels of which I have subscribed) posted dessert videos on Wednesday morning? Of course I had to make both. Made this yesterday at lunchtime - used gingersnaps and added finely chopped crystallized ginger for the crust. Sharing at the office - serving with the Greek yogurt icing and a sprinkling of freeze-dried raspberries. It has more of a slight caramelized flavor vs "white chocolate" and the yogurt icing and freeze-dried raspberries add just enough tang to offset the sweetness. Many thanks for this recipe - Photos have been posted (#338)
That was a nice coincidence :) I might try and make Avery's dessert someday too.
Looks very good! Thank you for the recipe!
One question: here e¿in Argentina we don't have double cream. Can I replace it with "normal" cream?
Use the fattiest cream that you can find and it should work just fine.
@@ChainBaker thank you! I'll surely try it!
once the chocolate comes out of the oven, can it be melted and tempered for other uses? or does that affect its flavour?
I don't think it would work. It reaches a far higher temperature in the oven than the range recommended for tempering. I reckon that it's too roasted.
Double cream isn’t readily available in the US. What’s a good substitute?
substituting heavy cream in shouldn't give you any problems
Yep heavy cream will do.
Thanks I am making this today with heavy cream and a bit of butter to make up the difference in fat
Yup still here waiting for more sourdough baking tips and tricks :D
I'm working on making a new starter 😉
that camera has no need to look that crisp 💀💀good recipe though might try it out tomorrow with leftover cream cheese 🙇♂
Mmm. This is dirty. 😏✨
too much sugar if you have to add salt to turn down the sweetness
What would you suggest?
@@ChainBaker less sugar in our diets
So don't make the cheesecake then. There is no way to lower the amount of sugar in the filling because it's all in the chocolate.
All these lovely looking recipes use eggs 😢
@ferretgirl013 you could make this without the eggs.Whip the cream and the cream cheese together, then add the chocolate - it should set quite firmly in the fridge but make sure you use double or extra thick cream. Hope this helps.
I'm not sure what could be a good replacement. The egg is mainly there just to set the whole thing in place. Perhaps what Catherine said would work.