Hanami Baking - Orange White Chocolate Cheesecake Recipe (18cm Round Cake Mold)

To make the cake base: Place the digestive biscuits in a thick, sealed bag and crush them into fine crumbs using a rolling pin. Mix the crushed biscuits with the softened unsalted butter (at room temperature) and chopped candied orange zest until well combined. Pour the mixture into a parchment-lined mold and press it evenly and smoothly using the back of a small spoon. Then refrigerate the mold until ready to use.

Place the softened cream cheese, unsalted butter, and granulated sugar into a mixing bowl and scrape with a spatula until smooth.

Add sour cream (or dehydrated yogurt) and heavy cream in sequence, stirring carefully after each addition.

In a separate heatproof bowl, place the white chocolate coins and heat over a double boiler while stirring with a whisk until the chocolate is completely melted. After cooling slightly, add the melted chocolate to the cream cheese mixture and stir until well combined.

Add the beaten egg mixture in 3-4 batches, stirring well after each addition.

Add the sifted cake flour and mix well until no powder is visible.

Add the cherry liqueur and stir to mix well.

Add the shredded orange zest and mix well.

Pour the cheesecake batter into the prepared mold and bake in a preheated oven at 170°C for about 50 minutes. You can test if it's done by inserting a bamboo skewer into the center of the cake; if the skewer comes out clean, it's done.

After baking, place the mold along with the food on a cooling rack to cool. Once slightly cooled, refrigerate for a few hours before unmolding.

Sprinkle some powdered sugar on the cake surface with a sieve, then cut into pieces and enjoy.

Beautiful finished product