Food & Drink Magazine

White Chocolate Cheesecake Without Baking

By Vall444
When I have to choose whether to bake the cheesecake or not, most often my choice would be  the first option.  Well, after this recipe, it would be quite complicated. 
When it comes to cheesecake without baking in almost all cases it contains a lot of gelatin to the reach stability. Instead of gelatin in this recipe I use white chocolate, which is a combination of mascarpone cheese and cream cheese that contribute to the ideal density of dessert. To break the standards, I add a thin layer of dark chocolate between the biscuit base and the creamy layer of cheesecake, which when cooled contrasts perfectly and brings a slightly bitter flavor.
White chocolate cheesecake without baking

170 g plain biscuits 
40 g caster sugar 
85 g melted butter
100 g dark chocolate 
25 g butter
300 g cream cheese "Philadelphia" 
250 g mascarpone cheese 
200 g white chocolate 
150 g sour cream 
30 g caster sugar 
rind of 1 lemon 

a shape with dimensions of 20 24 cm

The biscuits are finely grounded and mixed with the powdered sugar. 
We add to these the melted butter.Distribute the biscuit base along the bottom of the form and keep irefrigerator for 15 minutes, or until it tightens.
Dark chocolate and butter are melted in a water bath or microwave. 
Pour them over the biscuit base and spread evenly with a spoon. 
Put them back into the refrigerator until the chocolate tightens.
White chocolate is melted in a water bath or in the microwave. 
Allow to cool completely. 
The mascarpone cheeseand the cream cheese are well mixed with a mixer. Add the grated lemon rind. 
The melted and cooled chocolate is added to the mascarpone and cream cheese and mix well with mixer. 
The sour cream and powdered sugar are mixed well  and added to the other products. 
The resulting cream is spread over the biscuit-chocolate base and the surface is aligned with a spatula. 
Set in refrigerator for at least 10-12 hours or best an overnight. 

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