Espresso White Chocolate Cheesecake

Espresso White Chocolate Cheesecake


Serving Size

4 Pies

Ingredients & Measurements

  • Chocolate Pie Crust, 9” prepared – 4
  • Chef’s Companion® No Bake Cheesecake Mix4 pounds
  • Chef’s Companion® Coffee Flavor Bomb2 oz
  • Milk, whole – 3 QTS
  • White Chocolate Coffee Ganache – 1 QT

Instructions

  1. Add Chef’s Companion Cheesecake® Mix and Chef’s Companion® Coffee Flavor Bomb to 3 quarts of whole milk in a 12-quart mixing bowl.
  2. Mix with attachment at low speed for 30 seconds.
  3. Scrape side of mixing bowl. Whip on medium speed for 2 to 3 minutes.
  4. Pour cheesecake mixture into 4 prepared pie crusts.
  5. Cover and refrigerate for 1 hour.
  6. After 1 hour of chilling, top off cheesecakes with 1 cup of white chocolate coffee ganache.
  7. Chill for an additional 1-2 hours before serving.

Products In This Recipe

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