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.

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.