White Chocolate Cheesecake (unbaked)


This is a very light and fluffy cheesecake. It has a really refreshing flavor and is perfect for a spring or summer day!


PS: Those beautiful swirls on top are actually not suppose to be there... But for the sake of well my ego, lets just pretend that i meant to do it this way ;)








Ingredients cheesecake:
300 gr    cream cheese
200 ml   whipped cream
250 gr    white chocolate 
3             gelatin leaves
1 tsp      vanilla extract
50 gr      sugar (optional)

Ingredients Base
150 gr    biscuits
100 gr    butter at room temperature

Put biscuits in food processor and pulverize. You can also crush them in between two sheets of paper towel with a rolling pin. It doesn’t have to be dust, don’t fuss about crushing every single biscuit to the max, a sand-like texture will do. Mix with butter and press into form. It helps to use a smaller cake tin to evenly press butter-crumbs into form.
 Next break white chocolate into bowl and heat over pan with water (au baine marie) until completely dissolved. Soak gelatin leaves in cold water for about 2 minutes.
Mix cream cheese on low speed, add white chocolate and mix until absorbed.
Place cream in the same bowl you heated the chocolate in and heat in the same way, make sure cream does not come to boil. Add gelatin leaves until dissolved. Add hot cream to bowl and mix well. 
Pour mixture into form and refrigerate for at least 4 hours before adding topping. Do make sure that your form does not leak before pouring in mixture. If you don't have another form at hand, simply line with plastic foil or parchment paper.
 You can add a store bought topping or make your own. I made a passion fruit topping for this one. It didn’t go exactly as planned so a word of warning to you. When adding a topping make sure that it is not to hot/warm since this will melt your cheesecake (I had to find out the hard way)!
Cool topping by stirring or swirling in pan/bowl, this will prevent it from ‘crusting’ on top.
If you’re not sure whether your topping has cooled enough, just carefully spoon some of it over the cheesecake. Put back in refrigerator for a minute or so and then gently spoon the rest of the topping on top. This will sort of create a melt-proof layer and help prevent getting melted swirls floating on top (as mine did).


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