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Cheesecake with white chocolate

  • Cook Time
    1 h 20 min
  • Serving
    8 People
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Many Americans think that cheesecake, a soft cream cheese cake, is something mundane and uninteresting. Our civilization, thank God, has not yet reached such heights of development. And for us, cheesecake is still a miracle. Start cooking 6 hours before serving



Step 1

Place a parchment circle on the bottom of a 24 cm split baking dish, and line the walls with parchment tape, the width of which should be 2 cm wider than the height of the mold.

Step 2

Crumble the cookies, add butter and beat with a mixer until smooth. Put in a mold, level the surface and place in an oven preheated to 180 ° C for 10 minutes. Take out, cool (do not turn off the oven).

Step 3

Chop the chocolate finely. Melt half of the chocolate in a water bath. Cool to room temperature. Beat cream cheese with sour cream and sugar with a mixer. While whisking, add eggs one at a time. Add melted and chopped chocolate, pour in liqueur, stir. Pour the resulting mixture into a mold.

Step 4

Place a fireproof container filled with water on the bottom shelf of the oven. Place the cheesecake pan on the middle wire rack. Cook for 1 hour. Turn off the oven, open the door and let the cheesecake cool completely. Refrigerate for at least 4 hours. Garnish with chocolate chips, berries and whipped cream before serving.


Note to the hostess

The cake can be decorated with a marbled pattern made from white and dark chocolate. Melt the chocolate separately in a water bath before placing the cake in the refrigerator. Spread the top of the cake first with white chocolate, then spoon dark chocolate in several places and spread with random stains so that you get a "marble" pattern.

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