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Valrhona White Chocolate Cheesecake
Prep Time
15
minutes
mins
Cook Time
35
minutes
mins
Total Time
50
minutes
mins
Ingredients
Shortbread Crust
5
oz
Butter
Cold, cut into small cubes
1/4
cup
Sugar
1
cup
Flour
Cheesecake Batter
2
cups
Cream Cheese
Room Temperature
1/2
cup
Sugar
3 1/2
tbsp
Flour
2
Whole Eggs
Medium Size
3
oz
Sour Cream
7
oz
Valrhona Ivoire 35% White Chocolate Baking Feves
1
Vanilla Bean
Split, and seeds scraped
Instructions
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.