Cheesecake with White Chocolate and Cream
Baking and Desserts | World cuisine
⏳ Time
6 hours
🥕 Ingredients
10
🍽️ Servings
12
Description
Recipe found somewhere on the internet.
Ingredients
- Cookie - 7.1 oz
- Butter - 3.5 oz
- Nuts - 1⅓ cups
- Farm fresh eggs - 4 pieces
- Wheat Flour - 3 tablespoons
- Sour Cream - 7.1 oz
- Sugar - 9.9 oz
- White Chocolate - 7.1 oz
- Semi-soft cream cheese - 17.6 oz
- Cream 22% - 8 fl oz
Step by Step guide
Step 1
Mix the nuts, cookies, and butter. Spread the mixture on the bottom of a springform pan (previously greased with a little butter, including the sides) and press down firmly. Place in the refrigerator for half an hour or in the freezer for about 5 minutes to set better.
Step 2
Melt the chocolate in ¼ cup of cream. Let it cool slightly.
Step 3
In a mixer, combine the cream cheese, remaining cream, sugar (1 cup), eggs, and flour until smooth. Do not overmix.
Step 4
Add the chocolate mixture and stir.
Step 5
Pour the cheese and chocolate mixture over the crust.
Step 6
Place in a preheated oven at 338°F and bake for about 50 minutes. It's best to bake on the middle rack, placing a pan with hot water on the lower rack. The cheesecake is ready when the edges are firm and the center jiggles slightly when the pan is touched; it will thicken as it cools.
Step 7
Turn off the oven.
Step 8
Mix the sour cream with sugar (2 tablespoons). Remove the cheesecake from the oven, spread the resulting cream on top, and return it to the oven until completely cooled. After about 15-20 minutes, you can slightly open the oven door.
Step 9
When the cheesecake is completely cool (it can be warm but not hot), place it in the refrigerator. It's best to leave it overnight.
Step 10
In the morning, you can decorate it with berries, a chocolate drizzle, or simply grated white chocolate.
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