White Chocolate Cheesecake: a no-bake cheesecake without gelatin. Simple and quick to prepare.
The white chocolate cheesecake is very easy to prepare, the ingredients needed are few, and it does not contain gelatin.
It’s a creamy cheesecake, perfect to enjoy especially in summer. Perfect to serve as a dessert at the end of a meal.
Let’s see right away how to prepare the white chocolate cheesecake.
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- Difficulty: Very Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 15 Minutes
- Portions: 6/8 people
- Cooking methods: No-Bake
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 7 oz cookies
- 1/2 cup butter
- 5 oz cream cheese
- 3/4 cup heavy cream
- 2 oz white chocolate
- 2 tbsps milk
Tools
- 1 Saucepan
- 1 Bowl
- 1 Parchment paper
- 1 Pan
- 1 Mixer
- 1 Spatula
- 1 Spoon
How to prepare the white chocolate cheesecake
In a saucepan, place the broken white chocolate and milk. Move to the stove and let the chocolate melt. Once ready, turn off the stove and set aside.
Take the cookies and crumble them (you can use any cookies you like). To crumble the cookies, you can use a blender or crush them with a rolling pin. Place the crumbled cookies in a bowl.
Melt the butter in a saucepan. Add the butter to the cookies and mix evenly.
Place the mixture in a 9-inch baking pan previously lined with parchment paper. Create a base with an even thickness by compacting with the back of a spoon. Place the pan in the refrigerator for 30 minutes. Meanwhile, prepare the cream.
In a bowl, place the cream cheese and the heavy cream. Whip with an electric mixer. Add the melted white chocolate and gently mix with a spatula to avoid deflating the mixture.
Take the cake base and add the cream. Level it and store in the refrigerator for about 3-4 hours.
Before serving, decorate according to your taste. I added a layer of jam.
