Baked white chocolate cheesecake cake. An eggless white chocolate cake with cream cheese. This is quite a rich and flavourful cake.
Baked White Chocolate Cheesecake Cake-
I have been wanting to make a baked white chocolate cheesecake cake for quite a while now. White chocolate and cream cheese make a hell of a pair and create a burst of flavors in your mouth. This one is definitely not for the faint hearted ;-). In case you are on a diet , you might want to steer clear of this one.
The idea of baking a white chocolate cheesecake has been lingering in my head ever since I came across the Japanese cotton cheesecake. Looking at the cottony, spongy cheesecake always makes my mouth water.
Inspired by it, here’s my eggfree and baked white chocolate cheesecake cake. The sweetness of the white chocolate is balanced by the cream cheese giving the cake a unique rich flavor. The cake is moist and almost melts in your mouth.
Want to have a cheesecake but still not feel guilty? Try these baked eggless strawberry cheesecake and mango cheesecake recipes. Yes cheesecakes can be made healthy too.
Baked White Chocolate Cheesecake [Eggless]
Baked white chocolate cheesecake. An eggless white chocolate cake with cream cheese. This is quite a rich and flavourful cake.
Pre heat the oven at 180 degrees C for 10 minutes.
Sift the flour, sugar and baking powder together. Set aside. [I like to sieve the dry ingredients 8-10 times for getting a better texture]
Melt the white chocolate and butter together on a double boiler.
Take the cream cheese in a large mixing bowl . Add the melted chocolate-butter and milk.
Add the vanilla essence and use a whisk to mix well.
Add the sifted flour and fold in gently until just combined.
Pour into a greased 8 inch round baking tray.
Bake in the pre heated oven at 175 degrees C for 30-35 minutes or until a skewer inserted comes out clean.
After 10 minutes, invert over a wire rack to unmold and allow the cake to cool .
Slice the baked white chocolate cheesecake cake once it is completely cooled.
Oven temperature and time may vary.
I find sieving the dry ingredients an excellent way to make the texture of an eggless cake light and spongy. It helps to mix the dry ingredients well and helps the cake to rise.
I would love to see your feedback on this baked white chocolate cheesecake cake.
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