White Chocolate Cheesecake


Category: Cakes and Tarts
Difficulty: Moderate
Prep Time: 15 min
Cook Time: 35 min
Total Time: 50 min


For the Crust:
5 ounces cold butter, cut into small cubes 
¼ cup sugar 
1 cup flour

For the Cheesecake batter:
2 cups cream cheese, room temperature
½ cup sugar 
3 ½ tbsp flour
2 ea eggs (medium) 
3 ounces sour cream 
7 ounces Ivoire 35% White Chocolate
1 bean Norohy Vanilla Bean, split seeds scraped



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 KitchenAid mixer 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 (see our "How to temper" tips) 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.