The White Chocolate Cheesecake is a cold dessert that doesn’t require baking, easy to prepare and absolutely delicious. Perfect for many occasions, including special ones. White chocolate and mascarpone are a truly perfect match, a delicate blend of flavors. The cheesecake has a crunchy base that creates a perfect harmony with the delicate and soft cream that does not contain gelatin. To make it even more inviting, I crumbled amaretti and hazelnuts on top. And now we just have to prepare it together, success is guaranteed.
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- Difficulty: Easy
- Cost: Medium
- Rest time: 4 Hours
- Preparation time: 30 Minutes
- Portions: 6/8
- Cooking methods: No-bake
- Cuisine: Italian
- Energy 537.04 (Kcal)
- Carbohydrates 38.92 (g) of which sugars 18.64 (g)
- Proteins 5.83 (g)
- Fat 41.80 (g) of which saturated 16.30 (g)of which unsaturated 10.29 (g)
- Fibers 1.64 (g)
- Sodium 141.70 (mg)
Indicative values for a portion of 60 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
White Chocolate Cheesecake Ingredients
- 8 oz digestive biscuits (mixed is even better)
- 1 1/4 cups mascarpone
- 7 oz white chocolate
- 3/4 cup heavy cream
- 1 oz amaretti cookies
- 2 oz hazelnuts
- 1/3 cup butter
Tools
- Blender / Mixer
- Ring
- Microwave Oven
- Electric Whisk
- Mixing Bowl
White Chocolate Cheesecake Preparation
As a support for the cold cake, I used an adjustable cake ring with a base lined with parchment paper, but alternatively, you can use a 20 cm (8 inch) springform pan.
We grind the biscuits with the mixer to create the base, then add the melted but cooled butter to the biscuit crumbs. Mix well and pour the mixture into the mold to create the base; then level it with the back of a spoon and place in the fridge for about 30 minutes.
Meanwhile, let’s prepare the white chocolate cream: break the chocolate into a mixing bowl and add the cream, pass the mixture in the microwave for a few seconds to melt the chocolate. Now let it cool, stirring the mixture from time to time. Once cooled, add the mascarpone and whip with the electric whisk for a few minutes.
You can see the white chocolate cream recipe at all stages.
In the end, we’ll have a soft and velvety cream, take the biscuit base from the fridge and pour the cream over it, leveling it well with a spatula.
Put the cheesecake back in the fridge to set for at least 4 hours, after which take the dessert from the fridge, and gently remove it from the springform ring.
Decorate the top by crumbling the amaretti and finishing with hazelnuts and squares of white chocolate, to make it even more beautiful just add a few mint leaves.
I usually get a perfect crumble by placing amaretti and hazelnuts inside a food bag and smashing them with a meat tenderizer.
Serve the cheesecake and enjoy, I am sure there won’t be a single slice left!
Storage and Variations of White Chocolate Cheesecake
The dry biscuits that can be used for this cheesecake are digestives, but I made a mix between wafers and crunchy wholemeal biscuits. I find that the base is more delicious and crunchy, try it!
The cheesecake can be stored in the fridge for 4/5 days.
I recommend the white chocolate cream also as a dessert to serve as a spoon dessert.
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