The white chocolate cheesecake is one of the desserts I love to make during the summer; maybe because of its pure white color, but when I eat it, I feel less guilty than with other desserts!
If you like cheesecakes, don’t forget to read the recipe
- Difficulty: Easy
- Cost: Cheap
- Rest time: 5 Hours
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: No-bake
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
- Energy 913.45 (Kcal)
- Carbohydrates 54.40 (g) of which sugars 29.47 (g)
- Proteins 16.96 (g)
- Fat 69.09 (g) of which saturated 15.20 (g)of which unsaturated 9.24 (g)
- Fibers 2.55 (g)
- Sodium 545.98 (mg)
Indicative values for a portion of 5 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
Ingredients for 4 people
- 7 oz Digestive biscuits
- 3.5 oz butter
- 3.5 oz milk chocolate
- 0.6 cup heavy cream
- 14 oz cream cheese
- 1 vanilla bean
- 1 tablespoon powdered sugar
- 0.35 oz gelatin sheets
Tools
- 1 Cutting board
- 1 Knife
- 2 Bowls
- 1 Springform pan
- 1 Mixer
- 1 Food processor
- 1 Saucepan
Procedure
Here’s how to make it at home with the step-by-step white chocolate cheesecake recipe.
First, we need to pulverize the biscuits until they become a fine powder. You can put them in a freezer bag and crush them with a rolling pin or use a food processor.
Melt the butter without heating it (in a pot or microwave). Once melted, pour it over the biscuit powder and mix well until you get a wet grain.
Place the biscuit powder on the mold and, with the help of a spoon, form an even layer.
Let it rest in the refrigerator for at least 1 hour; while it rests, we focus on the filling
With the help of a knife, cut the vanilla in half and scrape off all the black seeds with the tip.
Take a large bowl and pour in the cream cheese, vanilla, and powdered sugar; mix well with a hand whisk until you get a creamy mixture.
Do not do this operation with a mixer, or you risk making a mess in the kitchen!
Soak the gelatin in cold water. You can skip this step if you use agar agar
Break the chocolate into pieces and melt it in a bowl in a double boiler. To speed it up, you can also use the microwave on the lowest setting.
Melt the gelatin with a tablespoon of milk or cream over moderate heat and let it cool.
In a bowl, whip the cream with a mixer. When it’s whipped, add the mascarpone, melted white chocolate, and gelatin (or agar agar).
The gelatin should not be hot from the stove, or you risk deflating the whipped cream.
Mix well by hand with the whisk and pour the cream over the biscuit base, spreading it with the help of a silicone spatula to level everything.
Let it rest in the fridge for at least 6-8 hours. To prevent the cheesecake from absorbing fridge odors, I recommend covering it with plastic wrap.
Now that the cheesecake is ready to be served, all that’s left to do is decorate it. I use white chocolate curls made with a potato peeler.
Your white chocolate cheesecake is now ready!
Plating Tips:
To make your white chocolate cheesecake even more beautiful, you can decorate it with chocolate curls.
White Chocolate Cheesecake Wine Pairing:
For the rich and full-bodied flavor of the cheesecake, I recommend a Malvasia Dolce from the Colli Piacentini. Its aromatic taste and fruity nuances pair well with this dessert.
