Course cake, cakes / pastries, dessert, for children
Cuisine Italy
Servings 22cm baking pan
Calories 870kcal
Ingredients
For the ground:
120Gshortbread
30Galmonds*peeled off
80Gbutter
Cream Cheese Chocolate Cream:
250GPhiladelphia
200Ggreek yogurt
200GWhite chocolate*
200mlwhipped cream
60Gpowdered sugar
2tbsp.milk
1packPowdered gelatine (a 9 g)*
1tspvanilla 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.