White Chocolate Cheesecake Recipe

Inspired by Canoe

Time2h

Serves8

Elderberry, lavender cracker, sablé Breton.

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Ingredients

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Crust

7.05 oz (200 grams) sablé Breton cookies

3 1/2 oz (100 grams) Unsalted butter

1 tsp lavender buds

1 3/4 oz (50 grams) sugar

Filling

1 1/8 lb (500 grams) Cream cheese

7.05 oz (200 grams) white chocolate

7/8 cup (200 ml) Sour cream

1 tsp Watkins vanilla extract

3 large Eggs

2 tbs elderberry syrup

Topping (optional)

3 1/2 oz (100 grams) fresh elderberries

7/8 cup (200 ml) whipped cream

Method

Crust Preparation

Prepare the Crust

Preheat the oven to 180°C (350°F). In a food processor, blend the sablé Breton cookies, melted butter, sugar, and lavender buds until crumbly. Press the mixture into the bottom of a springform pan and bake for 10 minutes. Allow it to cool.

Filling Preparation

Make the Filling

Melt the white chocolate in a microwave or double boiler until smooth. In a mixing bowl, beat the cream cheese until creamy. Add in the melted white chocolate, sour cream, vanilla extract, elderberry syrup, and eggs one at a time, mixing well after each addition until the mixture is smooth.

Baking

Bake the Cheesecake

Pour the filling over the cooled crust and smooth the top. Bake in the oven for 50-60 minutes until set but slightly jiggly in the center. Turn off the oven and let the cheesecake cool inside for 1 hour.

Chilling

Chill and Serve

Remove the cheesecake from the oven and refrigerate for at least 4 hours, preferably overnight. Before serving, you can top with fresh elderberries and whipped cream if desired.