White Chocolate Cheesecake

White Chocolate Cheesecake

This delightful cheesecake with Felchlin white chocolate is favorite recipe of ours. Try our recipe and share your creation with us @masterbakerstudio and do not forget to use #studiocircle.

Baking Instructions

  • 1 Melt the white couverture Edelweiss 36% over a bain-marie
  • 2 Boil the milk and add the melted white couverture, mix to make a ganache
  • 3Beat the cream cheese until smooth, add sugar, salt and vanilla essence making sure there are no lumps.
  • 4 Add the ganache into the cream cheese mixture
  • 5 Add eggs one by one into the mixture.
  • 6Grease the mold, insert baking paper on the bottom, spread and press the cookie mixture.
  • 7 Pour the cheesecake mixture into the mold.
  • 8 Bake in water bath in the oven at 150˚C for approx. 40 min
  • 9 For Preparing Cookie Base:
  • 10Use a food processor to crush the digestive cookies fine
  • 11 Add the melted butter and mix well.


  • 1550g Felchlin white couverture Edelweiss 36%
  • 2 165g Milk
  • 3 800g cream cheese (room temperature)
  • 4 100g Whole Eggs Pasteurized Egg Station
  • 5 150g Sugar
  • 6 0.5g Salt
  • 7 2g Vanilla Essence
  • 8 225g Eggs
  • 9 200g digestive cookies
  • 10 120g melted butter

Shop Ingredients for this Recipe

Candia Butter Roll 1Kg
Candia Candia Butter Roll 1Kg
Sale priceAED 68.25
Liquid Pasteurized Whole Eggs 1Kg
White Chocolate 36% 2KgWhite Chocolate 36% 2Kg
Felchlin White Chocolate 36% 2Kg
Sale priceAED 189.00