White Chocolate Cheesecake

Baking and Desserts | American cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

White Chocolate Cheesecake

Ingredients

Yubileynoye Cookies - 7.1 oz
Butter - 3.5 oz
Egg white - 1 piece
Mascarpone Cheese Unagrande - 17.6 oz
Sugar - 3.5 oz
White Chocolate - 7.1 oz

Step by Step guide

Step 1

Crush the cookies into crumbs.

Step 2

Melt the butter, add it to the cookie crumbs, and mix well.

Step 3

Wrap the baking pan in foil (if you plan to bake in a water bath. However, it can be done without it. You can also bake it directly in the oven as usual, it will come out without cracks).

Step 4

Spread the crushed cookies evenly in the pan (it's very convenient to press them down with a cup). Place in the oven for about 10 minutes at 338°F.

Step 5

While the pan is in the oven, beat the mascarpone with sugar using a mixer. Add the eggs one at a time. Beat at low speed; once everything is mixed, it's enough.

Step 6

Melt the chocolate with the butter and add it to the mascarpone mixture. Pour the resulting mixture over the crust. Fill a baking tray with hot water if the cheesecake will be baked in a water bath. Place the pan on the baking tray and send it to the oven for about an hour. The temperature should not exceed 338°F (160–165).

Step 7

After an hour, the cheesecake will be set, but the center will still be soft. This means it's ready. Let it cool, run a knife around the edges of the pan, and place it in the refrigerator overnight. Cut with a warm knife.