Cheesecake with White Chocolate

Delicious and easy to prepare white chocolate cheesecake recipe.

Ingredients

Directions

Place a parchment circle on the bottom of a 24 cm split baking dish, line the walls with parchment tape, the width of which should be 2 cm wider than the height of the mold.
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).
Chop the chocolate finely. Melt half of the chocolate in a water bath. Cool to room temperature. Beat the 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.
Place a fireproof container filled with water on the bottom shelf of the oven.
Place the cheesecake pan on the middle wire rack. Cook 1 teaspoon.
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.
The cake can be decorated with a “marble” 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.

Bon Appetit!

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