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Valrhona White Chocolate Cheesecake

Valrhona White Chocolate Cheesecake

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes


Shortbread Crust

  • 5 oz Butter Cold, cut into small cubes
  • 1/4 cup Sugar
  • 1 cup Flour

Cheesecake Batter


Shortbread Crust

  • Put flour and sugar in a food processor.

  • Add butter and pulse until well combined and crumbly.

  • Press into molds (approximately 3-6 inch round) and bake at 320°F (160ºC) until light brown. Allow to cool.

Cheesecake Batter

  • Reduce oven heat to 300°F (148ºC).

  • Put cream cheese in a mixing bowl and, using a paddle, mix until it becomes smooth.

  • Add sugar and mix again (scraping sides as needed). Add eggs one at a time, scraping bowl between additions.

  • When eggs are all added and mixture is smooth, add flour, sour cream and vanilla bean seeds, then continue to mix until smooth.

  • Melt Ivoire 35% White Chocolate and then add to the cheesecake batter. Mix until combined.

  • Pour batter into the molds (approximately 3-6 inch round) prepared with the shortbread crust.

  • Bake at 300°F (148ºC) until batter is set, 30-40 min (depending on mold size)
  • Allow to cool and then put into the fridge.

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