White chocolate cheesecake

Based on 94 ratings

Philadelphia

Community Member

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

Utensils

  • medium bowl
  • freezer bag
  • rolling pin
  • small pan
  • bowl
  • round baking form
  • large saucepan
  • heat-resistant bowl
  • rubber spatula
  • small saucepan
  • whisk
  • cake platter
  • knife

Nutrition per serving

Cal
252
Protein
4 g
Fat
19 g
Carb
16 g
  • 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 g 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 g 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 g 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 g 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 g yogurt
    • 525 g 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 g 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 g 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!