Biker Jim's White Chocolate Cheesecake (part 2) | Dessert | Lanyap Cookery

Introduce the cheesecake portion of the show.

Use room temperature cream cheese for better blending.

Add 1/2 cup of sugar and 1/2 teaspoon of salt to the cream cheese and mix until smooth.

Crack 5 eggs into a separate bowl (4 whole eggs and 1 yolk) to avoid shell contamination.

Add the eggs to the cream cheese mixture and blend until smooth.

Melt 8 oz of white chocolate chips in the microwave for 20 seconds, stir, and repeat until melted.

Let the melted white chocolate cool slightly before adding it to the cheesecake mixture.

Add vanilla extract to the mixture and blend well.

Prepare a brownie bottom and pour the cheesecake batter on top.

Remove the disc from the freezer and place it on top of the batter, ensuring it is lightly rested and not sinking in too much.

Bake the cheesecake at 350°F for 20 minutes, then reduce the temperature to 220°F and bake for another 80-90 minutes until set.

Let the cheesecake cool on a rack after baking.

Remove the cheesecake from the pan using parchment paper for easy release.

Slice the cheesecake into 16 pieces using a wet knife for clean cuts.

Optionally freeze the cheesecake slightly before slicing for cleaner edges.

Transfer the slices onto a serving disc for easier handling.

Equipment Needed

Spice Level:

Allergens