White chocolate cheesecake
Difficulty: Easy
Time: 30 min. preparation time, 0 min. baking time
Nutrition: Calories ca 252 / Protein 4g / Carbohydr. 16g / Fat 19g
Ingredients (16 servings)
| 6 sheets | gelatin |
| 150 ml | water |
| 150 g | chocolate cookies |
| 100 g | butter |
| 100 g | white chocolate |
| 30 g | sugar |
| 300 g | yogurt |
| 525 g | cream cheese |
| 50 g | bittersweet chocolate |
| 20 g | white chocolate (grated) |
Utensils
large saucepan, medium bowl, small pan, bowl, heat-resistant bowl, round baking form (20 cm), whisk, small saucepan, rubber spatula, cake platter, knife, freezer bag, rolling pin
Wine Tip
Port
A sweet Port with its intense flavors is an excellent accompaniment for this rich chocolate cheesecake.
Step 1
Add gelatin sheets to a bowl with some water. Leave to soak for approx. 8 – 12 min.
medium bowl
6 sheets gelatin / 150 ml water
Step 2
Place cookies into a freezer bag. Tightly seal bag and crush cookies with a rolling pin.
freezer bag, rolling pin
150 g chocolate cookies
Step 3
Melt butter in a small pan over medium-low heat. Transfer cookie crumbs to a bowl, pour in melted butter, and stir until combined.
small pan, bowl
100 g butter
Step 4
Add cookie crumb mixture to a round baking form and press firmly into bottom of baking form.
round baking form
Step 5
To set up a double boiler, add some water to a large saucepan and bring to a simmer. Place a heat-resistant bowl on top of the saucepan. Add white chocolate to the bowl, allow to melt, and then set aside.
large saucepan, heat-resistant bowl, rubber spatula
100 g white chocolate
Step 6
Add soaked gelatin with the soaking water and sugar to a small saucepan. Slowly heat over medium-low heat, stirring until the gelatin has completely dissolved. Be careful not to overheat. Quickly add gelatin to white chocolate. Stir well to combine.
small saucepan
30 g sugar
Step 7
Add cream cheese to yogurt. Stir well to combine.
whisk
300 g yogurt / 525 g cream cheese
Step 8
Add gelatin mixture to the mixture. Stir well to combine.
Step 9
Pour cream into round baking form. Gently tap form on counter to release air bubbles. Transfer to refrigerator and allow to set for approx. 3 hours.
round baking form
Step 10
Melt the bittersweet chocolate in a double boiler. Set aside.
large saucepan, heat-resistant bowl, rubber spatula
50 g bittersweet chocolate
Step 11
Carefully run knife around the edges of the baking form. Remove cake and transfer to a cake platter.
cake platter, knife
Step 12
Before serving, decorate the cake with the melted bittersweet chocolate and grated white chocolate. Enjoy with a cup of coffee or tea!
20 g white chocolate (grated)