Total: 1 h 45 min Diners: 8

Admit it, you too are a fan of that creamy Cheesecake like the one from La Viña in San Sebastián (Spain) or the one from Cañadío, the ones that created a school, or any of the best in Madrid. Although there is now a cheesecake like this under every stone, the truth is that many are still completely adept at them.

But let’s be honest, it’s about time to innovate, isn’t it? Find another dessert – which there are many wonderful ones that deserve to be honored – or make some changes to the cheesecake to give them another different point as, in this case, that of white Chocolate. I’m going to tell the complete truth, it’s not that I’m particularly a fan of this sweet cocoa butter but if you guys ask me, it’s done until I get to calibrate quantities/measurements.

The secret for a cake of this style to turn out well lies in three fundamental pillars:

The balance of fat in the ingredients. Use cheeses that add personality. The Oven temperature/time. It changes whenever you change the ingredients and also depending on the oven of each one.

Effectively, there is no magic formula that guarantees success for everyone because my oven is totally different from any of you. Tough luck. You will have to keep trying to calibrate temperatures and times, lower and raise the power, put the grill to brown…. So many variables! Even so, I recommend that you try and find your point because I know that when you do you will conquer this cheesecake and white chocolate. Can you make it with dark chocolate? Of course. And with a splash of brandy, and with different spices….

How to make white chocolate cheesecake

Ingredients

. Butter, 85 g Golden Maria cookies, 200 g Cream cheese, 400 g Creamy Payoyo cheese, 50 g White chocolate, 150 g Whipping cream, 200 ml Cooking cream, 200 ml Sugar, 140 g Salt, 1 pinch Eggs, 6 pcs

Step 1

The first thing is to make the base of the cake. To do this you have to crush the cookies very well on one side, until they are like flour, and melt the butter on the other. I usually melt the butter in the microwave always with the lid on and in 30-second rounds, be careful because if you overdo it, it explodes. Then mix the butter very well with the cookie.

Step 2

Grease the walls of our 26 cm mold and put a sheet of greaseproof paper (baking) on the base. Closing the mold with it on so that it fits well. Arrange all the buttered cookie on the base, flattening it well with the bottom of a spoon so that it is well compact and raising the edges slightly upwards, to seal the joint of the mold well. Place in the freezer for at least 1 hour.

Step 3

Preheat the oven to 200°C and melt the white chocolate with the cream either in a ladle or in the microwave. Gradually and carefully because white chocolate burns very easily. A trick is to pour the very hot cream over the chocolate and stir slowly and patiently, as if it were a ganache.

Step 4

Mix the cheeses with the cream and white chocolate mixture, add the sugar, salt and eggs. Mash well, so that there are no lumps of any kind, and give a few blows on the table to get out the excess air that may have gotten in.

Step 5

Pour the mixture into the frozen pan and bake for 10 minutes at 200 ºC and then turn the oven down to 180 ºC and bake for a further 16 minutes. Remove from the oven when when moving the cake its heart is still dancing slightly. Allow to cool completely for 6 hours on a wire rack before opening and cutting. It is important that before opening the mold go over the edge with a knife or a spatuline to separate the cake well from it.