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White chocolate cheesecake

White chocolate cheesecake


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an excellent dessert for coffee or can be served with a sweet wine, OVIDIU'S TEAR

  • 150 gr melted butter,
  • 300 gr biscuits with chocolate icing
  • 2 sachets of white gelatin,
  • 100 gr white chocolate,
  • 300 gr mascarpone cheese
  • 100 gr sugar cough,
  • 2 eggs,
  • 400 gr liquid whipped cream,
  • cocoa powder,

Servings: 12

Preparation time: less than 60 minutes

RECIPE PREPARATION Cheesecake with white chocolate:

Melt the butter, crush the biscuits and mix well for homogenization. Grease a bowl with a removable bottom with oil and turn the biscuits over, press well by hand. Cool. Prepare the gelatin according to the instructions on the envelope and let it cool. and let cool a little. Rub the cheese yolks with the caster sugar and add the cheese, mixing well. Add the melted chocolate and cooled gelatin gradually, stirring. Beat the whipped cream and incorporate it into the above composition. Mix the egg whites with a pinch of salt and add to the cream. Pour the mixture over the cookie sheet, leveling. Leave in the fridge for a few hours. Remove the cheesecake from the pan and sprinkle with plenty of cocoa.

Tips sites

1

when you add gelatin to the cheese make sure that the gelatin has cooled well, when the chocolate hardens the top becomes hard so it is good to take the cheesecake out of the fridge 30 minutes before serving


Ingredients Cheesecake with white chocolate and raspberries by Simona Callas

  • 400g Philadelphia cream cheese
  • 25g vanilla powdered sugar
  • 2 tablespoons hot water www.simonacallas.com
  • 200g melted white chocolate
  • 150 ml whipped cream
  • 200 g fresh raspberries


Chocolate cheesecake

1. For the countertop, grind the biscuits in the food processor or put them in a thick bag and grind them with a rolling pin. The breadcrumbs obtained are mixed with cocoa and melted butter is poured over it.

2. Place the obtained mixture in a tray lined with baking paper and greased with butter on the edges and press with a glass. On the edge is formed a border of 1-2 cm of biscuits i. Let cool.

3. For the filling, mix the eggs with the sugar until they double in volume and the sugar is dissolved, then add the cheese and cream and mix well. Melt the white chocolate in the microwave and add over the mixture together with the vanilla extract. At the end, add the starch. Put 1/3 of the filling aside, and put the rest over the biscuit top and insert the tray in the preheated oven.

4. Stopped filling is mixed with melted chocolate and cocoa. After 10 minutes, in which the cake has been in the oven, remove and put the chocolate filling, leveling it with a fork. Put the tray back in the oven and bake for about 40 minutes at medium-low temperature. Allow to cool, then remove from the pan, carefully move to a plate and garnish with chopped chocolate and chocolate truffles, then refrigerate for an hour.


  • 1 kg cream cheese, 4 eggs
  • 1-2 tablespoons powdered sugar, 1 teaspoon vanilla sugar
  • 1 tablespoon potato flour, 3 white chocolate tablets
  • 160 gr biscuits with butter, 20 gr soft butter

To start, we will crush the biscuits with a blender and we will add soft butter over them. Mix well until you get the consistency of wet sand.

Put the cream cheese in a bowl and add an egg over it. Stir until you get a fluffy cream. Add powdered sugar, vanilla sugar and potato flour and continue to mix. Melt the 3 chocolate bars and add them to the cream.

In a cake tray (diameter 24 cm) lined with baking paper, put the biscuit mixture and level gently with your hands. Then pour the cream cheese over the layer of biscuits and spread it very well. Put the tray in the preheated oven at 160 C and leave the cheesecake in the oven for about 80 minutes.

After baking, leave in the oven to cool slightly, then remove from the pan. Put it to cool on a grill, then put it in the fridge. Leave it to cool for a few hours, but it is preferable to keep it in the fridge for a whole night so that the next day it is creamy and tasty. You can eat a slice, even in the morning for coffee. We wish you good appetite with your loved ones!


Cheesecake with white chocolate and raspberries by Simona Callas

I was talking here that I fell in love with baked cheesecake, although the first cheesecake I ate in my life - and it was made by me - was a cold one. This time, I had fresh raspberries and I wanted to use it in a cheesecake but I wanted the raspberries to look nice on the section and so I decided to make a cold cheesecake again after a long time. What came out is hard to describe in words. I had the opportunity to enjoy a velvety, creamy dessert that simply melts in your mouth.

One very important thing I want to mention: I did not use gelatin! Cream cheese, white chocolate and cream made up a very well-bound composition so that the gelatin is not only useless, but also harmful. So, I highly recommend this dessert wonder. It is easy to prepare, fast and incredibly tasty, fine and good-looking.


Chocolate cheesecake

Chocolate cheesecake is a recipe as spectacular as it is visually, as easy to prepare! It does not require baking, it does not require gelatin, and at the end we have a very chocolate cheesecake, with intense aroma and airy texture, like a mousse!

Chocolate Cheesecake - Everything you need to know about the recipe

  • The quantities in the recipe are suitable for a 30-32 cm tray and come out somewhere with 16 slices of cheesecake. For a smaller tray, simply halve the quantities.
  • You can use dark chocolate, milk chocolate or white chocolate, depending on your preferences.
  • Countertop cookies are digestive biscuits. These are best suited for cheesecake recipes. You will not get the same results with butter-based cookies as "Petite Beurre" for example.
  • It is important to use a quality butter, at least 80% fat for the best results.

Chocolate Cheesecake - And more useful tips

I repeat here the tips related to sweet cream for whipped cream, because I always get a lot of questions about it. Sweet cream for whipped cream is a natural cream, of animal origin and not a vegetable whipped cream substitute. Therefore, in order to make sure that it fights very well, we must follow some essential steps:

  • Sweet cream must be very cold to beat well. So we keep it in the fridge from purchase to use, and before preparing the recipe, we keep it in the freezer for 10 minutes.
  • We also keep the mixer blades in the freezer.
  • We make sure that the bowl in which we beat the whipped cream is very well degreased and clean.

Ingredients for 14-16 slices of chocolate cheesecake

  • 250g Sondey digestive biscuits
  • 100g with Pilos
  • 600g Naturessa Goldessa cream cheese
  • 400g FinCarre dark chocolate
  • 160g sugar vanilla powder Castello
  • 200ml liquid whipped cream Pilos (sweet cream for whipped cream)


Decoration

I made hazelnuts out of whipped cream. And in the middle I put chocolate curls. I preferred to leave the edges simple, but you can dress them in cream, if you want. Keep the cake cold until ready to serve. It's a wonderful, creamy, fine, tasty dessert - it has everything you need to sit even on a holiday table. Chocolate

If you like my recipes, please Like and follow my facebook page Simonacallas, where I offer you daily sources of inspiration for the menus of the day, occasion menus or special recipes. I also invite you to join the SimonaCallas Grup Oficial, where I can answer your questions, give you culinary advice and prepare beautiful contests for you, with interesting prizes.

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Cheesecake with white chocolate and strawberries


Cheesecake with white chocolate and strawberries

One of my favorite desserts is the cheesecake with fresh fruit, without baking, because it is very easy and delicious. This month's challenge from Delaco is to prepare a recipe with fluffy cream cheese with sour cream. It is a fine cream that can be consumed as such or you can prepare with it both appetizers and desserts. And because I found beautiful and fragrant strawberries in the market, the thought led me directly to one cheesecake with white chocolate and strawberries, only good to prepare for those who celebrate name day tomorrow.
Happy birthday to those named Gheorghe !! Happy birthday my dear Georgiana !! : *

Cheesecake with white chocolate and strawberries-Ingredients

countertop
300 g biscuits
200 g butter 82% fat

Cheesecake cream
280 g fluffy cream cheese with sour cream-Delaco
500 ml whipped cream
200 g white chocolate
6 tablespoons strawberry sauce
100 g powdered sugar (or to taste)
300 g strawberries cut into pieces
20 g gelatin
2 teaspoons vanilla essence

decoration
strawberries
mint leaves
chocolate candies

Cheesecake with white chocolate and strawberries - Preparation

The crushed biscuits are mixed with melted butter and pressed evenly in a detachable shape with a diameter of 21 cm.
Allow to cool in the cold.

Cream cheese with chocolate and strawberries
The gelatin is hydrated in 50 ml of cold water then dissolved in a water bath or in the microwave oven (30 sec.) Without letting it boil.
Melt the white chocolate in a water bath and mix with 200 ml of whipped cream to temper it and make it fluid.
The rest of the whipped cream is mixed for 2-3 minutes together with the fluffy cheese with sour cream, powdered sugar and vanilla essence. Add melted chocolate, dissolved gelatin and continue mixing for another 2-3 minutes.

Add the strawberry sauce for color and taste, then add half the amount of cream over the counter. Sprinkle the strawberry pieces and the rest of the cream on top. Level and refrigerate for a few hours.
Remove from the pan and place on a plate. It is decorated according to everyone's imagination. I used fresh strawberries, mint leaves and chocolates

How to assemble the cheesecake !!

To mount this cake I used a cake ring without a base so I mounted the cheesecake directly on the plate.
In order not to risk the countertop sticking to the tray and to have problems when cutting it, I recommend placing a baking paper on the tray and then putting the countertop in the biscuits. At the end, remove by skipping the cake a little with a spatula and pulling the paper under it.


Chocolate cheesecake

1. For the countertop, grind the biscuits in the food processor or put them in a thick bag and grind them with a rolling pin. The breadcrumbs obtained are mixed with cocoa and melted butter is poured over it.

2. Place the obtained mixture in a tray lined with baking paper and greased with butter on the edges and press with a glass. On the edge is formed a border of 1-2 cm of biscuits i. Let cool.

3. For the filling, mix the eggs with the sugar until they double in volume and the sugar is dissolved, then add the cheese and cream and mix well. Melt the white chocolate in the microwave and add over the mixture together with the vanilla extract. At the end, add the starch. Put 1/3 of the filling aside, and put the rest over the biscuit top and insert the tray in the preheated oven.

4. Stopped filling is mixed with melted chocolate and cocoa. After 10 minutes, in which the cake has been in the oven, remove and put the chocolate filling, leveling it with a fork. Put the tray back in the oven and bake for about 40 minutes at medium-low temperature. Allow to cool, then remove from the pan, carefully move to a plate and garnish with chopped chocolate and chocolate truffles, then refrigerate for an hour.


Recipe without baking: Cheesecake with white chocolate and raspberries

This non-baking recipe for cheesecake with white chocolate and raspberries is easy to make and ideal for summer.

It is very delicate and creamy and you don't even have to open the oven. It is the perfect dessert to highlight raspberries, this delicate summer fruit, but it comes out just as good with strawberries or blueberries.

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White chocolate cheesecake & # 8211 recipe without baking

We break the white chocolate into pieces and melt it in a bain-marie, over medium heat.

For the top, crush the biscuits in a food processor, then add the soft butter and process until you reach the texture of the sand.

We prepare a form, with removable walls, with baking paper at the base and on the edges. I used a 23cm shape and the cheesecake came out a bit narrow, so if you have a smaller one it's perfect.

We base the shape of our crushed biscuits and level. Put the form in the fridge until the cream is ready.

Beat the cream cheese in a bowl with the mixer. Gradually add melted white chocolate and whipped cream. We add lemon juice and vanilla essence and our cream is ready, without baking.

Pour the cream over the counter, level it, and cover the form with foil. We put the cake in the fridge and wait for it to harden, ideally we prepare it in the evening for the next day.

When we want to serve it, we take the cheesecake out of the form (if we want, I assure you it's not an easy task). We can enjoy it this way or with our favorite jam and fresh fruit. I wanted to give it a seasonal touch and decorated it with figs, pistachios and a little honey.