White Chocolate New York Cheesecake
White Chocolate New York Cheesecake

Hey everyone, it’s John, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, white chocolate new york cheesecake. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

White Chocolate New York Cheesecake is one of the most popular of current trending meals in the world. It is appreciated by millions every day. It’s simple, it is quick, it tastes delicious. They are nice and they look fantastic. White Chocolate New York Cheesecake is something which I have loved my entire life.

To get started with this recipe, we have to first prepare a few components. You can have white chocolate new york cheesecake using 17 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make White Chocolate New York Cheesecake:
  1. Get 250 grams Philadelphia cream cheese
  2. Make ready 120 grams White chocolate
  3. Make ready 100 grams Sour cream
  4. Prepare 100 grams Heavy cream
  5. Prepare 45 grams Sugar
  6. Get 1 1/2 tbsp Corn starch
  7. Get 1 Egg
  8. Make ready Tuile:
  9. Get 10 grams Unsalted butter
  10. Make ready 10 ml Water
  11. Take 20 grams Sugar
  12. Prepare 5 grams Cake flour
  13. Take 3 grams Unsweetened cocoa powder
  14. Get 2 grams Black cocoa (if available)
  15. Get 1 to decorate Sliced almonds
  16. Get Copeaux (chocolate decorations):
  17. Make ready 1 to decorate White chocolate
Instructions to make White Chocolate New York Cheesecake:
  1. Put the cream cheese in a bowl and soften it by microwaving it for 40 seconds. Finely chop the white chocolate, add to a heat-resistant container and microwave for 1 minute. Mix until melted.
  2. Add sugar to the cream cheese in the bowl and mix well with a blender or something similar. (If the cream cheese still seems a little hard, try putting it back in the microwave for a few more seconds).
  3. Add the sour cream, melted white chocolate, heavy cream and egg (in that order) to the bowl and mix well after each addition. Sift the cornstarch into the mixture through a tea strainer and mix well once more.
  4. Line a cake tin with baking paper (for cake tins with a removable bottom, make sure any excess paper on the bottom is flattened down.) Cover the outer bottom of the cake tin with foil to prevent water getting inside.
  5. Pour the mixture into the cake tin and drop lightly onto the counter to remove the air pockets. Place the cake tin on a tray in an oven preheated to 160°C. Pour hot water into the tray and steam the cheesecake for 50 minutes.
  6. We're going to add some decorations so don't worry if there are some small irregularities. Once baked, allow the cheesecake to cool before wrapping and placing in the fridge to chill and harden for 3 hours (though half a day would be best).
  7. Tuile: Now to make some decorations. Melt the butter in the microwave for 40 seconds before adding the water and sugar and mixing well. Sift in the powdered ingredients and stir again.
  8. Line an oven tray with a piece of baking paper large enough so that the edges are poking over the edges of the tray a little and spread the mixture thinly on top. Add the sliced almonds over that and bake for 10 minutes in an oven pre-heated to 180°C.
  9. Copeaux: Scraping towards you, use the edge of a spoon to create white chocolate shavings. (If you do this step before making the cheesecake you can use the rest of the chocolate in the cheesecake when it becomes too thin to shave without wasting).
  10. When the cheesecake has chilled and hardened, remove from the cake tin.
  11. Once the tuile has completely set, break into jagged pieces and stick to the sides of the cake. Secure everything in place with a ribbon and sprinkle white chocolate shavings over the top to finish.
  12. Note: When adding the egg, if you add 1 egg + 2 egg yolks together you will get an even denser cheesecake. Give it a try!

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