White chocolate cheesecake

Name: White chocolate cheesecake
Cook time: 2 h
Total time: 2 h
Yield: 12
Ingredients: 250 g Flour; 175 g Sugar; 125 g Butter; 5 Eggs (size M); 2 packages Vanillin sugar; 1 pinch Salt; 50 g Meringue shells or meringue spots; 200 g white couverture; 200 g Schmand; 40 g Cornstarch; 700 g Double cream cream cheese; 7-10 Tbsp Icing sugar; 7-10 Tbsp Fat and flour; 7-10 Tbsp Flour; 7-10 Tbsp Cling film; 1 (6 l capacity) Freezer bag; baking paper; 7-10 Tbsp Dried peas

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 12

250 g Flour
175 g Sugar
125 g Butter
5 Eggs (size M)
2 packages Vanillin sugar
1 pinch Salt
50 g Meringue shells or meringue spots
200 g white couverture
200 g Schmand
40 g Cornstarch
700 g Double cream cream cheese
7-10 Tbsp Icing sugar
7-10 Tbsp Fat and flour
7-10 Tbsp Flour
7-10 Tbsp Cling film
1 (6 l capacity) Freezer bag
baking paper
7-10 Tbsp Dried peas

Directions

1
Put flour, 75 g sugar, butter in pieces, 1 egg, 1 packet vanilla sugar and salt in a mixing bowl. Knead first with the dough hooks of the hand mixer, then briefly with your hands to a smooth short pastry. Wrap the dough in foil and chill for about 30 minutes. Crumble the meringue coarsely. Coarsely chop the chocolate coating and melt over a warm water bath. Leave to cool slightly.
2
Grease a springform pan (26 cm Ø) and sprinkle with flour. Cut open a freezer bag and dust lightly with flour. Briefly knead the short pastry again and roll out on the freezer bag to a round plate (approx. 34 cm Ø). Line the mould with the short pastry and press a 4-5 cm high rim. Prick the pastry base several times with a fork and line with baking paper. Pour in peas and bake in the preheated oven, bottom shelf (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes. Cream 4 eggs, 100 g sugar and 1 packet of vanilla sugar. Stir in sour cream, starch, cream cheese and chocolate coating one after the other. Remove peas and baking parchment from the tin, pour in the cheese-chocolate mixture and smooth it down. Sprinkle with meringue crumbs. Bake in the preheated oven lower shelf (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 1 hour.
3
Pour in peas and bake in the preheated oven, bottom shelf (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes. Cream 4 eggs, 100 g sugar and 1 packet of vanilla sugar. Stir in sour cream, starch, cream cheese and chocolate coating one after the other. Remove peas and baking parchment from the tin, pour in the cheese-chocolate mixture and smooth it down. Sprinkle with meringue crumbs. Bake in the preheated oven lower shelf (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 1 hour. Let the cake cool down in the tin on a cake rack. Dust with icing sugar as desired
4
Waiting time approx. 15 minutes