No-Bake White Chocolate Cheesecake
This video from Food Metrica shows a simple no-bake cheesecake made with a crushed cookie and butter base pressed into a springform pan, topped with a smooth filling of melted white chocolate, cream cheese, vanilla and whipped heavy cream. The filling is poured over the chilled crust, leveled, and refrigerated until set. The finished cake is unmolded, decorated with cookie crumbs, sliced and tasted on camera.
Ingrédients de la recette
Total 360 min
- 125g (4 oz) cookies
- ¼ cup (50g) butter, melted
- 5¼ oz (150g) white chocolate
- 1+⅓ cups (300g) full fat cream cheese
- 1 teaspoon vanilla extract
- ¾ cup (200ml) heavy cream (30-35%)
- Cookie crumbs, for decoration
Instructions
- 1
Crush the cookies into fine crumbs using a food processor or a sealed plastic bag.
- 2
Mix the cookie crumbs with the melted butter until combined.
- 3
Grease a 7-inch (18 cm) springform pan and line the sides and bottom with parchment paper.
- 4
Press the cookie mixture firmly into the bottom of the pan and refrigerate while preparing the filling.
- 5
Melt the white chocolate in a bowl set over a pan of simmering water (water bath) and let it cool slightly.
- 6
Add the cream cheese and vanilla extract to the melted white chocolate and mix with a hand mixer until smooth with no lumps.
- 7
Whip the heavy cream to medium peaks in a separate bowl.
- 8
Fold the whipped cream into the cheesecake mixture gradually, one half at a time.
- 9
Pour the filling into the prepared pan over the crust and level the top evenly.
- 10
Refrigerate the cheesecake for 6 hours to overnight until set.
- 11
Sprinkle cookie crumbs over the top of the cake to decorate, or use fresh fruit if desired.
- 12
Remove the cheesecake from the springform pan, peel off the parchment paper, slice and serve.
Photos
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Se connecterCrédits : Source: Food Metrica