White chocolate cheesecake

White chocolate cheesecake

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Spoil yourself with this rich and creamy white chocolate cheesecake. Youre worth it!

The ingredient of White chocolate cheesecake

  1. 150g plain sweet biscuits (such as Nice)
  2. 1/3 cup unsalted pistachio kernels
  3. 100g butter, melted, cooled
  4. 200g good-quality white chocolate, chopped
  5. 3/4 cup thickened cream
  6. 500g cream cheese, softened
  7. 3/4 cup caster sugar
  8. 3 eggs, at room temperature, separated
  9. 200g good-quality white chocolate, chopped
  10. 1/2 cup thickened cream
  11. 2 tablespoons unsalted pistachio kernels, chopped

The instruction how to make White chocolate cheesecake

  1. Preheat oven to 160u00b0C. Grease a 6cm deep, 22cm (base) springform pan. Line base with baking paper.
  2. Make base: Combine biscuits and pistachios in a food processor. Process until fine crumbs form. Transfer to a bowl. Stir in butter. Press biscuit mixture firmly into base of prepared pan. Refrigerate until required.
  3. Make filling: Combine chocolate and cream in a heatproof, microwave-safe bowl. Microwave, uncovered, on MEDIUM (50%) for 1 to 2 minutes, stirring every minute with a metal spoon, until almost melted. Stir until smooth. Using an electric mixer, beat cream cheese and 1/2 cup sugar until soft and creamy. Add egg yolks and beat well. Stir in chocolate mixture.
  4. Using electric beaters, beat eggwhites until soft peaks form. Add remaining sugar, 1 tablespoon at a time, beating until thick and glossy. Fold eggwhite into chocolate mixture until just combined. Pour over chilled base. Smooth surface. Bake for 40 to 50 minutes or until a skewer inserted into the centre comes out clean. Use a wooden spoon to prop oven door open. Allow cheesecake to cool in oven for 4 hours. Cover and refrigerate overnight.
  5. Make topping: Combine chocolate and cream in a heatproof, microwave-safe bowl. Microwave, uncovered, on MEDIUM (50%) for 1 to 2 minutes, stirring every minute with a metal spoon, until almost melted. Stir until smooth. Refrigerate for 4 hours or until thick enough to spread. Spread topping over chilled cheesecake. Sprinkle with pistachios. Serve.

Nutritions of White chocolate cheesecake

calories: 607.777 calories
calories: 44 grams fat
calories: 26 grams saturated fat
calories: 42 grams carbohydrates
calories: 36 grams sugar
calories:
calories: 10 grams protein
calories: 141 milligrams cholesterol
calories: 282.94 milligrams sodium
calories: https://schema.org
calories: NutritionInformation

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