Vanilla Namelaka Cheesecake

With an almond biscuit crust, creamy baked cheesecake, and a silky vanilla white chocolate namelaka

A silky, baked cheesecake set over a toasted almond biscuit crust, finished with a smooth vanilla bean namelaka. Creamy and clean, with just enough tang from the sour cream and a soft, melt-in-the-mouth texture from low, slow baking.

The namelaka adds a delicate top layer with rich vanilla aroma and a gentle milky sweetness from white chocolate. Its ultra-smooth, softly set texture is reminiscent of a light ganache — just enough body to hold its shape, yet it melts effortlessly on the palate.

I sprayed the top with a neutral glaze for extra shine, but feel free to leave it out — a light dusting of snow sugar (the kind that doesn’t melt) works just as well.

Hope you enjoy!

Recipe’s for a 14.5cm x 5cm square ring mold.

Almond biscuit base:

30g sliced almonds