Delicious Baked White Chocolate Cheesecake
If it’s any dessert I am crazy about, it’s cheesecake. As long as it’s a great tasting cheesecake, like this Baked White Chocolate Cheesecake, count me in. I thought I love fridge cheesecakes until I tried baking them. Now I can’t get enough. I must admit I do prefer white chocolate to milk or dark chocolate. Therefore this cheesecake was right up my alley. I am so glad I decided to make it. My hubby had a tooth extracted so he hasn’t been eating for a week now. The first dentist messed up his tooth so he was forced to remove it. I think he regrets it. Need I say that men are like babies when it comes to dealing with pain. S0 much drama! My 12-year-old said “Dad you just had a tooth removed, it can’t be that bad”. Let’s just say I have been reserving my comments. Or I would be accused of not caring enough. So it was a week of soups, luckily Woolworths came to the rescue. Today for the first time he had something made by me. I think eating this Baked White Chocolate Cheesecake was like heaven. He said it was so delicious. I can’t disagree with that. However, I think after eating a week of soups anything would taste delicious…haha!
Chocolate
I guess when you think of dessert with chocolate you think of a super rich dessert. However, this cheesecake is not as rich as I thought it would be. Or should I say it was a pleasant kind of rich. You get what I mean! For this cheesecake I used Milkybar Chocolates. It worked really well in this dessert. Feel free to use any good quality white chocolate you prefer.
Cream Cheese
Always ensure your cream cheese is at room temperature. If your cream cheese is cold you will end up with a lumpy cheesecake and trust me you don’t want that. I prefer to use full fat cream cheese. Cheese is supposed to be rich and creamy. Never over mix your cheesecake filling. Mix everything until just combined. The over mixing is what causes cracking and sinking.
Cheesecake is cooked at a lower temperature than normal cakes. This ensures a nice even bake. I’ve always used a water bath for my cheesecakes. However, I know not everyone recommends this. It supposedly prevents the cheesecake from cracking. I suppose you can try without a water bath but I just didn’t want to take any chances. For the next one I will definitely try without it. Once the cheesecake is baked it’s left in the oven until it’s slightly cool, about an hour. I switch the oven off and I pop a wooden spoon between the door to keep it slightly ajar. For my last few cheesecakes I have been adding some cake wheat flour to my filling. Some cheesecakes do deflate once it’s out the oven. Since adding the flour my cheesecake does not deflate. Refrigerate The cheesecake must be refrigerated for at least 4 hours or preferrably overnight.
If you do try this recipe please drop me a comment and leave a star rating. It is always appreciated. More Cheesecake recipes to try: Decadent No Bake Chocolate Cheesecake Basic Baked Cheesecake Recipe Delicious Mini Baked Lemon Cheesecake If you loved this, please share!
