- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 550 kcal
Quick summary
“Creamy and tasty white chocolate cheesecake, perfect for impressing guests. It is worth it for its touch of vanilla and soft texture.”
What you need to know
- Base de bolacha crocante e firme
- Recheio cremoso com cream cheese e chocolate branco
- Cobertura de chocolate branco derretido
Ingredients
Main
- Dough: 200g of cornstarch cookies, 100g of melted butter.
- Filling: 500g of cream cheese, 200g of melted white chocolate, 1 cup of sugar, 3 eggs, 1 tablespoon of vanilla extract.
- Topping: 100g of white chocolate, 1/2 cup of heavy cream.
Instructions
Principal
- Pré-aqueça o forno a 180ºC.
- In the food processor, grind the cookies until they become powder. Mix with the melted butter until a dough forms.
- Press the dough into the bottom of the removable-bottom pan and bake for 10 minutes.
- Meanwhile, beat the cream cheese with the sugar until smooth.
- Add the eggs one at a time, beating well after each addition.
- Include the melted white chocolate and vanilla essence. Mix well.
- Pour this mixture over the cookie crust in the pan.
- Bake for about 25 minutes or until the center is firm but still slightly wobbly.
- Let it cool in the pan and then take it to the refrigerator for at least 4 hours.
- For the topping, melt the white chocolate with the heavy cream, mixing until smooth.
- Pour over the chilled cheesecake and refrigerate for another 30 minutes before serving.
Chef's tips
- Use uma forma removível para facilitar a retirada do cheesecake
- Asse em um banho-maria para evitar que o cheesecake se curva
- Deixe o cheesecake gelar bem na geladeira antes de cortar
Variations
- Adicione nozes picadas na cobertura para um toque crocante
- Use chocolate branco ao leite no lugar do branco para um sabor menos amargo
- Adicione uma camada de frutas vermelhas no meio do recheio para um toque de cor
Substitutions
- Use leite condensado no lugar do açúcar para um doce mais intenso
- Substitua a essência de baunilha por extracto de baunilha se preferir
- Coloque uma folha de alumínio na forma durante o assado para evitar que o cheesecake se endureça
How to store
Leave the cheesecake in the fridge for up to 3 days after preparation. Do not freeze, as texture may alter.
Can it be frozen?
Do not freeze. Cheesecake does not support freezing and defrosting can alter its texture.
What to serve with
Serve with fresh berry slices, whipped cream, or vanilla ice cream to complement the flavor.
Frequently asked questions
Can cheesecake be frozen?
No, cheesecake does not support freezing and defrosting can alter its texture.
What is the best time to cut the cheesecake?
Cut the cheesecake only after it has cooled completely and stayed in the refrigerator for at least 4 hours.
What to do if the cheesecake is too firm?
If the cheesecake is too firm, you can melt a little white chocolate and spread it on top for a softer touch.
What is the best pan for baking cheesecake?
Use a removable pan and bake in a bain-marie to prevent the cheesecake from curving.
