- Prep
- 1 min
- Cook
- 30 min
- Total time
- 31 min
- Yield
- 12 porções
- Difficulty
- EASY
- Calories
- 350 kcal
Quick summary
“White chocolate cheesecake is a creamy and sweetly sweetened dessert, perfect for those who appreciate the contrast between the sweet and the slightly bitter of white chocolate.”
What you need to know
- Base de biscoitos e manteiga cria um fundo crocante
- Chocolate branco derretido adiciona um toque leve e doce
- Cream cheese e creme de leite garantem a textura cremosa
Ingredients
Main
- 200g of cornstarch cookies (maizena biscuits)
- 100g of melted butter
- 400g of white chocolate
- 300g of cream cheese
- 1 cup sugar
- 3 eggs
- 1 tablespoon vanilla extract
- 200g of heavy cream
Instructions
Principal
- Start by crushing the cookies into fine crumbs. Mix with the melted butter and line the bottom of a removable-bottom pan. In a double boiler, melt the white chocolate and set aside. In a bowl, beat the cream cheese with the sugar until smooth.
- Add the eggs one at a time, the vanilla extract, and the melted chocolate. Mix until well incorporated. Place the mixture in the pan over the cookie base. Bake in a preheated oven at 180°C for about 40 minutes. Let it cool and finish with heavy cream.
Chef's tips
- Use manteiga derretida para facilitar a mistura com os biscoitos
- Asse em banho-maria para evitar que o cheesecake se curva
- Deixe esfriar completamente antes de desenformar
Variations
- Adicione nozes picadas ao cheesecake antes de assar
- Experimente substituir a baunilha por essência de baunilha prensada
- Faça um cheesecake de chocolate branco com recheio de frutas vermelhas
Substitutions
- Biscoitos tipo maisena podem ser substituídos por biscoitos de chocolate
- Chocolate branco pode ser substituído por chocolate ao leite
- Cream cheese pode ser substituído por iogurte grego
How to store
Leave the cheesecake in the refrigerator for up to 3 days. Cover with plastic wrap to prevent skin forming on surface.
Can it be frozen?
It is not recommended to freeze cheesecake, as it may alter the texture. If you are going to freeze, cover with plastic wrap and aluminum foil before placing in the freezer. Defrost in the refrigerator for 24 hours.
What to serve with
Serve with vanilla ice cream or whipped cream for a contrast of textures and flavors.
Frequently asked questions
Can I replace white chocolate with milk chocolate?
Yes, it can be a great substitution, but the flavor will be slightly different.
Can cheesecake be made without eggs?
It is not recommended, as eggs are essential for the texture and cohesion of the cheesecake.
How can I make the cheesecake crispier?
Increase the baking time by 5 minutes and bake on a higher rack in the oven.
How can I tell if the cheesecake is ready?
Check if a toothpick inserted in the center comes out completely clean. The cheesecake should be firm to the touch, but still a little wet in the center.
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