White Chocolate Cheesecake. This cake is just next level! It’s so creamy, so delicious, and easily one of my all-time favorites. Plus, it’s super quick and easy to whip up.
This White Chocolate Cheesecake is made with a simple shortcrust pastry and a creamy filling that you can quickly stir together. Then, bake it up, and it’s time to indulge.
- 2 1/2 cups flour
- 1 cup soft butter
- 1/2 cup sugar
- 2 1/4 cups low-fat quark
- 2 1/4 cups 20% quark
- 2 1/2 cups Greek yogurt
- 3/4 cup sugar
- 1 packet vanilla pudding powder
- 2 packets vanilla sugar
- 2 eggs
- 1 cup crème fraîche or sour cream
- 9 ounces melted white chocolate
Preheat the oven to 320°F (356°F conventional).
For the base, knead together all the ingredients and line a springform pan (approx. 10 inches), pulling up the edges.
For the filling, whisk all the ingredients until a creamy mixture forms. Pour the mixture over the pastry base.
Bake the Cheesecake for around 1 hour. Then, let it completely cool in the oven with the door slightly ajar.
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