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WHITE CHOCOLATE CHEESECAKE FILLING RECIPE
This recipe makes enough to make a 3-layer large cookie cake and is a delicious alternative to the traditional buttercream used in cookie cakes. The cheesecake filling is softer than buttercream so you might need to chill it in the fridge for longer between layers and also before putting your decorations on top.
A printable version is available here.
INGREDIENTS:
500 grams cream cheese, softened
¼ cup caster sugar
1 cup thickened cream
250 grams white chocolate
METHOD:
Place cream cheese, sugar and cream into the bowl of electric mixer and whip on low speed until combined. Increase to high speed and whip until the sugar has dissolved completely and mixture is smooth and thick.
Melt chocolate on medium power in microwave, stirring every 30 seconds, until just melted. Take care not to overheat the chocolate or it will seize and have lumps in it.
Pour melted white chocolate into cheesecake mixture and whip until combined.
It is now ready to be piped onto your cookie cakes.
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