I first came across the recipe of white chocolate cheesecake. KC does not like white chocolate so I decided to make white one with half the mixture and dark chocolate with the other half.
It looked good BUT was quite sweet. I don’t know why. I used the exact quantities and it didn’t taste so sweet while making it.
Next time I will add half the quantity of sugar or avoid it altogether.
Oreo crumbs… they are available in India now. But I didn’t like the taste so much… maybe neutral tasting Marie biscuits would have been better. Your call. Crush the biscuits with hand or in a mixer…. the smaller the crumbs the better it is. I won’t specify the quantity. It should be enough to cover the base of your baking tin
2 Tbsp butter melted
1 tbsp sugar (avoidable)
1 packet cream cheese (Kraft’s Philadelphia… costs 430 bucks)
1/4 cup sugar (avoidable if the chocolate is very sweet)
1/4 tsp vanilla
65 gm white/dark chocolate… I used Belgian white and Bournville dark
Preheat oven to 325 degrees C. Line muffin tins/baking tin with butter paper. I didn’t have any and only greased the tins. Mix biscuit crumbs, butter and sugar. Put 1 tsp in each tin and press to cover base.
Beat cream cheese for 30 secs, add sugar and beat for 30 secs. Add egg and mix. At this stage I divided the mixture into 2 parts and added white chocolate and vanilla to one part and dark chocolate and vanilla to another part. Mix well.
Put it over the base in the tins and bake for 12-15 mins at 180 degrees C. Cool and refrigerate overnight.