Summary

Ingredients

For the ground:

• 150 g ladyfiners, crumbled
• 60 g mararine, melted, possibly a little more

For the filling:

• 650 g cream cheese
• 340 ml condensed milk
• 3 egg (s)
• 350 g chocolate, white, melted

For the cast:

• 150 g chocolate, white
• 60 ml sweet cream

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Instructions

1. For the bottom, mix the crumbs of the ladyfingers with the melted margarine (sometimes a little more margarine is needed, just as needed, until it doesn`t crumble as much). Press the mixture on the bottom of a greased springform pan.
2. For the filling, mix the cream cheese and about a quarter of the condensed milk with a hand mixer on a medium setting until the mixture is nice and creamy. Gradually add the rest of the condensed milk while stirring.
3. Add the eggs one at a time while stirring, mix thoroughly after each egg. Add the melted white chocolate while stirring.
4. Place the filling in the springform pan on the bottom and bake at 150 degrees for about 1 hour 15 minutes (until the center is firm). After baking, leave to cool in the springform pan with the rim for 1 - 2 hours. Do not remove the edge prematurely!
5. For the topping, heat the white chocolate with the cream in a saucepan, stirring constantly, until the chocolate has melted. Spread on the cooled cake. Chill the cheesecake for 4 - 6 hours.
6. A classic American cheesecake (with cream cheese instead of quark) with a difference - with lots of white chocolate. We got the recipe from the USA and my husband (himself an American) tastes very good!