Millky Bar Basque Cheesecake Recipe | Alexina Anatole

Name: Millky Bar Basque Cheesecake Recipe | Alexina Anatole
Ingredients: 200g (7oz) white chocolate, finely chopped (The best/closest flavour to Milky Bar comes from Meunier white cooking chocolate – I strongly recommend); 360ml (12fl oz/1½ cups) double (heavy) cream; 840g (1lb 14oz) (3 x 280g/10oz family packs) full-fat cream cheese (Philadelphia cream cheese is essential for cheesecakes as it is sufficiently stable); 100g (31/2oz/scant ½ cup) sour cream; 140g (43/4oz/⅔ cup) caster (superfine) sugar; 4 large eggs; 40g (1½ oz/3 heaped tbsp) cornflour (cornstarch); 1 tsp flaky sea salt; 2 tsp vanilla bean paste; 2 tsp fresh lemon juice

thehappyfoodie.co.uk

In this recipe, Alexina Anatole adds a white chocolate ganache to the filling of a creamy Basque cheesecake to make it yet more irresistible.

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Ingredients

200g (7oz) white chocolate, finely chopped (The best/closest flavour to Milky Bar comes from Meunier white cooking chocolate – I strongly recommend)
360ml (12fl oz/1½ cups) double (heavy) cream
840g (1lb 14oz) (3 x 280g/10oz family packs) full-fat cream cheese (Philadelphia cream cheese is essential for cheesecakes as it is sufficiently stable)
100g (31/2oz/scant ½ cup) sour cream
140g (43/4oz/⅔ cup) caster (superfine) sugar
4 large eggs
40g (1½ oz/3 heaped tbsp) cornflour (cornstarch)
1 tsp flaky sea salt
2 tsp vanilla bean paste
2 tsp fresh lemon juice