Get ready to indulge in the ultimate dessert experience with this irresistible recipe for New York Cheesecake infused with creamy white chocolate. Discover the secrets behind creating this heavenly delight that combines the richness of traditional New York cheesecake with the lusciousness of white chocolate. Dive into a slice of pure decadence and treat your taste buds to a sensational journey of flavors. This is a dessert you won’t be able to resist!
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For best results, please follow the recipe (video) without substitutions, unless specified. Metric measurements are accurate, and I use European butter (82%) in my recipes.
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Enjoy!
xo VUSS
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18 cm (7″) baking ring/pan
300 g (2 c) flour, sifted
1/4 tsp salt
2 Tbsp sugar
115 g (1/2 c) butter
2-3 Tbsp water
1 Tbsp lemon juice
40-50 g (1.5 oz) white chocolate
400 g (14 oz) cream cheese
100 g (1/2 c) sugar
140 g (5 oz) sour cream
90 g (3 oz) heavy cream
2-3 tsp vanilla extract
80 g or 2 small eggs
Strawberries
Powdered sugar
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▶TIPs for NO Crack and The Winner Cheesecake:
* Oven must be preheated to 160 C (320 F)
* Place the pan(ovenproof) of hot water on the bottom shelf of the oven
* Cheesecake (pan) must be placed on the middle shelf (above the water pan) of the oven
* Do Not open the oven while the cheesecake is baking (baking time)
* Do Not remove the baked cheesecake from the oven: turn off the oven and leave the cheesecake in the oven for another 30-40 minutes, leave the oven door ajar (about 1/2 inch)
* Cool the cheesecake at room temperature for about an hour then refrigerate for 4-5 hours or overnight
ENJOY!
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