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We’ve made a few cheesecakes here already. One with Oreos and another one with Biscoff, and one more with cottage cheese. Recently I was making blondies, and I had some white chocolate left over, so I decided to make a burned white chocolate cheesecake.
Why burned? Well, it’s not really burned, it’s baked until just browned to deepen the flavour and get rid of some of the sickly sweetness. As a base for this cheesecake, I used spicy ginger biscuits which work well with the caramelized flavour of the filling. You can choose some other type of biscuit if you want to. To top the cheesecake, we’ll make a Greek yogurt frosting. The tartness of the yogurt cuts the richness of the cheesecake.

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These chocolate covered caramel biscuits involve a few interesting methods of preparation. Three separate recipes are combined to create these delicious little fingers. Starting with the light and crumbly biscuit, then the rich and slightly chewy caramel, and finally the shiny and snappy tempered chocolate.
Every one of them can be used in different applications. So, we’re not only practicing for a single result but we’re learning three skills which can be applied to many other recipes.

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A while back I published a recipe for a 100% hydration white flour sandwich bread which turned out to be quite popular and a few people asked me for a whole wheat version. So here it is. It is basically identical to the original recipe with one exception which is the flour.

This dough is just as easy to handle. In fact, it is more cohesive because the bran absorbs more water and makes the dough a bit tighter. You could easily increase the hydration of this dough to 110% or even more without any issues.

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Pain aux raisins is a custard and raisin filled pastry usually made with laminated leavened dough like the one used for croissants. It is sweet, moist, flaky, and incredibly delicious. Croissant dough is not easy to make by hand. But when we use the rough laminated dough method it becomes totally attainable.

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It’s quite fun to make this type of dough with the grating frozen butter, folding, rolling, and chilling steps, so I thought why not make another video with it. This time we’ll not only laminate the dough with loads of butter, but we’ll also layer it with custard.

The method is almost identical to the one we used in both the kouign-amann and pain aux raisins videos, so if you have made any of them you should be able to make this very easily. And even if you have never made anything like it you should be able to after watching the video.

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