White Chocolate Cheesecake

Made in a loaf pan, this white chocolate cheesecake is utterly delicious, easy to serve and perfect with a spoonful of berry sauce.

Cheesecake never really occurred to me as a summer appropriate dessert until I encountered pictures of ‘cheesecake terrines’ on Instagram. Essentially cheesecake baked in loaf pans without the crust and the fuss, I noticed that this dessert has been trending amongst Japanese Instagrammers/bakers (what is the right way to express this?) as of late. You bake it, chill it, and slice up inch-wide slabs of it to be enjoyed typically unadorned. It’s not as easy-going as a no-bake cheesecake, granted, but the end product is an equally cool creamy treat that can be stored in the fridge for a couple of days and retrieved as and when.

The basic version of a cheesecake terrine predictably doesn’t contain white chocolate. I’m not the biggest fan of tangy cheesecake though so I intentionally scoured the internet for a white chocolate version, which was such a good decision. The only issue was the fact that I couldn’t bake the cheesecake in a water bath like the recipe directed because the only pan big enough to fit the loaf pan has a removable bottom. I tried to compensate for that by baking the terrine at a lower temperature and for longer but I don’t think I lowered the temperature enough. The texture of the terrine wasn’t as smooth as it’s supposed to be and the cake shouldn’t sink as much as mine did.

I also made a really quick mixed berries sauce for added an flavour and visual element. I simply threw frozen berries and a bit of sugar into a saucepan and boiled them together until the mixture achieved a syrupy consistency. There’s probably a more proper way to go about making a berries sauce but I was trying to keep in line with the minimalistic theme – low on effort, big on satisfaction.

Click here for the recipe.

Amanda Koh

After successfully producing her first batch of chocolate chip cookies at the age of twelve, Amanda has since become a baking fanatic. She likes to make a variety of desserts and documents them on her blog, Crumbs and Cookies. While eating the final product is usually the best part about baking, she secretly finds the process even more fun. You may also find her on Instagram @carramellatte and Pinterest @crumbsxcookies.

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