Lola’s Kitchen is a feature on Lola’s Reviews where I talk about all things related to food, cooking and baking. These usually are recipe posts or more discussion type posts about food. I love cooking and spend some time in the kitchen almost every day, so I wanted to give it a place on my blog as well. The banner for this feature is designed by Michelle from Limabean Designs.
While I don’t eat a lot of white chocolate, I can definitely appreciate some good white chocolate and combine it with cheesecake? That sounded like such an great idea. And as I love making these mini cheesecakes in muffin tins, I adjusted the recipe so it makes mini cheesecakes instead. These turned out amazing. The cream cheese flavor steals the show, but the subtle white chocolate and spices really work here to make it even more awesome.
This recipe is based on Marion’s Kitchen Chai-spiced White Chocolate Cheesecake recipe with some tweaks based on my Mini Cheesecakes recipe.
- Cream cheese – 400 gram/ 14 oz/ 1 2/3 cup
- Sugar – 1/2 cup/ 80 gram
- Eggs – 3
- Cookies – 5.3 oz/ 180 gram/ about 1 1/2 cup crumbs
- Butter – 1/3 cup/ 70 gram
- Vanilla extract – 1 teaspoon
- White chocolate – 170 gram/ 5 oz/ 1 cup
- Sour cream – 1/2 cup/ 100 gram
- Cardamon – 1 1/2 teaspoon
- Cinnamon – 1 teaspoon
- Nutmeg – 1/2 teaspoon
For the cookies I used bastogne cookies, but you can also use graham crackers, digestive biscuits, ginger cookies, oreo cookies or any other cookie you prefer for your cheesecake base.
- Preheat the oven to 320 degrees Fahrenheit/ 160 degrees delicious.
- First make sure the cookies get crumbled till they are a fine consistency. I like to put the cookies in a zip lock bag and then roll and mash them with a rolling pin until finely crumbled. You can also throw them in a food processor or use a mortal and pestle instead.
- Then melt the butter and combine it with the cookie crumbles.
- Line an oven proof muffin pan with muffin liners and divide the cookie mixture between the forms. I had enough to fill 15 muffin liners and had to add 3 next to the muffin pan as the pan only houses 12.
- Now start on the cream cheese mixture. Add the cream cheese, sour cream and sugar to a medium to large sized mixing bowl and beat it with a standmixer or handmixer for half a minute or so. It should be creamy and not be in the shake of a block anymore.
- Then add the vanilla extract, cardamon, cinnamon and nutmeg to the bowl and mix till everything is combined.
- Now it’s time to melt the white chocolate. I usually use the microwave for this, just put it in for 30 seconds or so, then stir and repeat till all melted. Or you melt it au bain marie, with a pan of boiling water and a pan with the white chocolate on top of that. Once it’s molten add the white chocolate to the cream cheese mixture and mix to combine.
- Then add the 3 eggs and mix till all combined well.
- Now divide the cream cheese mixture over the muffin forms. You can fill them till the top of the muffin liners as they won’t rise as much. If you have too much mixture, you can grab some more muffin liners and fill those as well.
- Now bake them for about 25 – 30 minutes. Until they look nice and firm. They might rise a bit or crack, but they will go back down when you remove them from the oven. Let them cool down and then place in the fridge for further cooling.
- It’s best to wait till they cooled overnight, but I tasted one after just an hour in the fridge and they tasted great then too.