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 56.70
Candia Cream Cheese 1Kg
Candia Candia Cream Cheese 1Kg
Sale priceAED 52.50
Liquid Pasteurized Whole Eggs 1Kg
White Chocolate 36% 2KgWhite Chocolate 36% 2Kg
Felchlin White Chocolate 36% 2Kg
Sale priceAED 189.00
Fresh Large Eggs x30