White Chocolate and Yogurt Cheesecake with Vanilla
From the MolalaCook kitchen · 烘焙手記
White Chocolate and Yogurt Cheesecake with Vanilla
白朱古力乳酪芝士蛋糕
This 6-inch Mr.
▶ Watch the recipe
Before you begin
Cheesecake-inspired cake balances white chocolate with sour cream, Greek yogurt and lemon. A two-stage water bath keeps the texture creamy. Use a watertight tin or protect any join before the water bath.
Method 做法
Make two smooth bases
Preheat the oven to 180°C (356°F). Stir cream cheese and sugar over a gentle water bath until smooth. In another bowl, mix the sour cream and yogurt. Beat the eggs into the yogurt in portions, then add the lemon juice and cornstarch.
See this stage at 2:06 →
Melt the white chocolate
Heat the cream, white chocolate and vanilla seeds in a saucepan, stirring as the chocolate melts. Take off the heat as the cream comes to the boil. Mix into the softened cream cheese and then incorporate the yogurt and egg mixture. Strain until smooth.
See this stage at 4:49 →
Bake in a water bath
Pour into a prepared 6-inch round mould. Set inside a larger pan and add 2–3 cm of hot water to the outer pan. Bake at 180°C for 25 minutes, then lower to 150°C (302°F) and bake for another 20 minutes.
See this stage at 6:10 →
Chill fully
Let the cake cool, then refrigerate for at least four hours before releasing and cutting.
Watch & bake along
White Chocolate and Yogurt Cheesecake with Vanilla
✦What gives the filling its tang?+
Tools for this recipe
6" Japanese Cheesecake Pan
The fixed base suits a water bath and keeps the batter away from the bath water. Check the height as well as the diameter.
Stainless Steel Balloon Whisk
Whisk the mixture evenly, reaching into the corners of the bowl.
Reusable Non-Stick Baking Liners · 33 x 33cm 7-inch (for cake roll)
Use as a reusable alternative to baking paper where a flat non-stick surface is needed.
