White chocolate cheesecake

White chocolate cheesecake

63 ratings

Lars, physiotherapist


„I love to make this cake during relaxed weekends. It’s a pleasure to enjoy at home and it keeps in the fridge for days.“

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
180
min.
Resting

Ingredients

Servings:-16+
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)
Metric
Imperial
  • 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

Enjoy with

Port
A sweet Port with its intense flavors is an excellent accompaniment for this rich chocolate cheesecake.

Nutrition per serving

Cal
252
Protein
4g
Fat
19g
Carb
16g

Step 1/12

Add gelatin sheets to a bowl with some water. Leave to soak for approx. 8 – 12 min.
  • 6 sheets gelatin
  • 150 ml water
  • medium bowl

Add gelatin sheets to a bowl with some water. Leave to soak for approx. 8 – 12 min.

Step 2/12

Place cookies into a freezer bag. Tightly seal bag and crush cookies with a rolling pin.
  • 150 chocolate cookies
  • freezer bag
  • rolling pin

Place cookies into a freezer bag. Tightly seal bag and crush cookies with a rolling pin.

Step 3/12

Melt butter in a small pan over medium-low heat. Transfer cookie crumbs to a bowl, pour in melted butter, and stir until combined.
  • 100 butter
  • small pan
  • bowl

Melt butter in a small pan over medium-low heat. Transfer cookie crumbs to a bowl, pour in melted butter, and stir until combined.

Step 4/12

Add cookie crumb mixture to a round baking form and press firmly into bottom of baking form.
  • round baking form

Add cookie crumb mixture to a round baking form and press firmly into bottom of baking form.

Step 5/12

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.
  • 100 white chocolate
  • large saucepan
  • heat-resistant bowl
  • rubber spatula

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.

Step 6/12

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.
  • 30 sugar
  • small saucepan

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.

Step 7/12

Add cream cheese to yogurt. Stir well to combine.
  • 300 yogurt
  • 525 cream cheese
  • whisk

Add cream cheese to yogurt. Stir well to combine.

Step 8/12

Add gelatin mixture to the mixture. Stir well to combine.

Add gelatin mixture to the mixture. Stir well to combine.

Step 9/12

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

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.

Step 10/12

Melt the bittersweet chocolate in a double boiler. Set aside.
  • 50 bittersweet chocolate
  • large saucepan
  • heat-resistant bowl
  • rubber spatula

Melt the bittersweet chocolate in a double boiler. Set aside.

Step 11/12

Carefully run knife around the edges of the baking form. Remove cake and transfer to a cake platter.
  • cake platter
  • knife

Carefully run knife around the edges of the baking form. Remove cake and transfer to a cake platter.

Step 12/12

Before serving, decorate the cake with the melted bittersweet chocolate and grated white chocolate. Enjoy with a cup of coffee or tea!
  • 20 white chocolate (grated)

Before serving, decorate the cake with the melted bittersweet chocolate and grated white chocolate. Enjoy with a cup of coffee or tea!