White Chocolate Cheesecake

This dessert is simultaneously light, creamy, crunchy, and juicy. It is perfect for concluding a Sunday lunch or a romantic dinner. And of course, dont forget to add some fruit (cooked, baked, or preserved) - it adds a bit of freshness to the cake, making it even more divine and delicious.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 60 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 10

Ingredients

  • 200 g Breadcrumbs, dried

  • 85 g Butter, unsalted

  • 450 g chocolate, dark

  • 280 ml Sweet cream

  • 400 g Cheese, creamy

  • 4 pieces Egg, fresh

  • 1 teaspoon Vanilla, extract, imitation

Steps

  1. Preheat the oven to 180 degrees Celsius. Slowly melt the butter in a small pot over low heat, and finely grind the biscuits in a food processor. Mix the ground biscuits and melted butter together.

  2. Lightly grease the bottom of a round springform pan (23 cm in diameter) with butter and line it with baking paper. Pour the biscuit mixture into the pan and press it firmly with your hands to create an even biscuit base. Bake in the preheated oven for 10 minutes. Let the baked base cool.

  3. Reduce the oven temperature to 140 degrees Celsius. Wrap the outside of the pan with one or two layers of aluminum foil to make it waterproof. Coarsely chop 400 g of white chocolate and place it in a pot. Add the cream and slowly heat over low heat until the chocolate melts. Remove the pot from the heat and mix well to create a smooth chocolate mixture. Let it cool slightly.

  4. Place the cream cheese in a bowl. Add the eggs and vanilla extract and mix well with an electric mixer. Fold the cooled chocolate mixture into the egg mixture.

  5. Pour the mixture onto the cooled biscuit base. Place the pan with the cake into a larger rectangular pan and pour hot water into the larger pan until it reaches halfway up the sides of the round pan. Bake the cheesecake in the preheated oven for 1 hour. Once baked, turn off the oven, leave the door slightly open, and let the cake cool slowly in the turned-off oven for 1 to 2 hours.

  6. Carefully remove the round pan with the cheesecake from the water bath. Remove the aluminum foil and let the cake cool completely in the refrigerator.

  7. Remove the cooled cheesecake from the pan and serve on a beautiful plate or platter. Use the reserved chocolate to make chocolate shavings to decorate the cake. Cut the prepared dessert into pieces of desired size, serve on plates, and enjoy. Offer with any fruit sauce or cooked (baked) fruit.

Nutrition Information (Per 100g)

  • Calories: 397.38 kcal
  • Fat: 26.71 g
    • Saturated Fat: 14.84 g
  • Carbohydrates: 30.52 g
    • Sugars: 16.6 g
  • Protein: 6.85 g
  • Fiber: 2.76 g