Elevate your dessert offering with this indulgent yet refreshingly tropical White Chocolate & Mango Cheesecake, served in elegant glass layers for maximum visual impact. Designed with the foodservice professional in mind, this recipe delivers consistent quality and ease of preparation in a high-demand kitchen environment.

Crafted using Arla Pro Frost & Bake Cream Cheese Blend, the cheesecake base offers a smooth, rich texture that holds its shape beautifully. Complementing it is the velvety Van Houten White Compound Chocolate, bringing a creamy sweetness that perfectly balances the bright, tangy mango layers.

Whether you're looking to enhance your plated dessert selection or add a standout item to your grab-and-go range, this no-fuss, high-impact cheesecake is a delicious way to impress.

White Chocolate Cheesecake 

Serves: 4 | Prep Time: 30 minutes | Storage: Allow to set several hours in fridge or overnight

Ingredients: 
220g Arla Pro Frost & Bake Cream Cheese Blend
100g Van Houten White Compound
3g Heilala Vanilla Paste
150g Arla Pro Whip & Cook
10g Sugar
Pinch Grated Lime zest
Fresh Mango

Method:
1. Warm half of the Arla Pro Whip & Cook cream with lime zest.
2. Pour over Van Houten White Compound and Heilala Vanilla Paste.
3. Emulsify until smooth.
4. Add Arla Pro Frost & Bake and the remaining Whip & Cook (no preconditioning needed).
5. Mix with a paddle to desired texture.
6. Pipe or pour as needed, layering with fresh mango and a squeeze of lime juice over fruit.

Recipe by Chef Andre, Mayers Fine Food