Equipment Needed
- 8×8 inch square baking pan
- Parchment paper
- Medium saucepan or heatproof bowl for a double boiler
- Large mixing bowl
- Electric hand mixer or stand mixer
- Spatula
- Measuring spoons
Step-by-Step Instructions
First, I line my 8×8 inch pan with parchment paper, leaving an overhang on two sides. This is my promise for perfect, easy removal later. Then, I tackle the white chocolate. I place the chopped chocolate in a heatproof bowl set over a saucepan of gently simmering water, making sure the bottom of the bowl doesn’t touch the water. I stir occasionally as it melts slowly into a perfectly smooth, creamy liquid. The smell is sweet and wonderful. I take it off the heat and let it cool for just a few minutes—I don’t want it piping hot when it meets the cream cheese.
While the chocolate cools slightly, I beat the cream cheese. In my large mixing bowl, I use my electric mixer to beat the softened cream cheese until it’s completely smooth, creamy, and free of any lumps. This takes about a minute. Then, I pour in the entire can of sweetened condensed milk, the vanilla extract, and that all-important pinch of salt. I beat again on medium speed until everything is silky and perfectly combined. The mixture will be thick, glossy, and pale.
Now, for the crucial blending step. With my mixer on low speed, I slowly pour the slightly cooled, melted white chocolate into the cream cheese mixture. I keep mixing until it’s completely uniform—no streaks of white or chocolate remain. I stop and scrape down the sides of the bowl with my spatula to make sure everything is incorporated. The batter will be thick, luscious, and incredibly smooth, like the most luxurious cheesecake filling you’ve ever seen.(See the next page below to continue…)