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+ servings
weißer Schokoladen-Käsekuchen

white chocolate cheesecake

Ari
The white chocolate cheesecake is enthroned on a biscuit and almond base. For everyone who appreciates chocolate in combination with cream cheese.
5 from 6 votes
Prep Time 30 minutes
Cook Time 10 minutes
Cool 3 hours
Total Time 3 hours 40 minutes
Course cake, cakes / pastries, dessert, for children
Cuisine Italy
Servings 22 cm baking pan
Calories 870 kcal

Ingredients
  

For the ground:

  • 120 G shortbread
  • 30 G almonds* peeled off
  • 80 G butter

Cream Cheese Chocolate Cream:

  • 250 G Philadelphia
  • 200 G greek yogurt
  • 200 G White chocolate*
  • 200 ml whipped cream
  • 60 G powdered sugar
  • 2 tbsp. milk
  • 1 pack Powdered gelatine (a 9 g)*
  • 1 tsp vanilla extract*

Decorate (optional):

  • pistachios* chopped
  • after raspberries
  • cherries
  • strawberries
  • currants

Instructions
 

The floor:

  • Put the biscuits and almonds in a blender and pulverize the mixture. Put everything in a bowl.
  • Melt the butter (not too hot) and pour it over the biscuit almond powder. Now mix the butter well under the biscuit powder. Then pour the mixture into a springform pan (22 cm diameter) lined with baking paper. Level the bottom and squash with the back of a spoon. Place the base in the fridge while you prepare the cream cheese.

Prepare the chocolate and cheese cream:

  • Chop the white chocolate and melt it in a hot water bath.
  • Mix the Philadelphia cheese with the Greek yogurt, powdered sugar and vanilla extract. Use the whisk on your electric mixer for this. When the cream is smooth, add the melted white chocolate while stirring.
  • Soak the gelatine in the milk. Heat and stir the milk to allow the gelatin to dissolve. Let the milk cool down a bit and then stir it into the cream cheese.
  • Whip the cold cream until stiff and carefully fold into the cream cheese.
  • Pour the cream onto the base, smooth it out and put the cheesecake back in the fridge. Let it set for at least 3 hours. (You can easily prepare the cake the day before).
  • Before serving, take the cake out of the fridge. Remove from the pan, place on a cake or tart stand and decorate the cheesecake however you like. I used raspberries, redcurrants, chopped pistachios and some blueberries. Fresh mint can also be combined well.
  • Your white chocolate cheesecake is now ready to be enjoyed.

Nutrition

Serving: 1Port.Calories: 870kcalCarbohydrates: 17gProtein: 4gFat: 15g
Keyword Cheesecake, chocolate cake, summer cake
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