Ingredients
Scale
- 200g white chocolate, chopped
- 500g cream cheese, softened
- 250ml heavy cream
- 150g granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- Crust:
- 200g digestive biscuits, crushed
- 100g unsalted butter, melted
Instructions
- Begin by combining the crushed digestive biscuits with melted unsalted butter until the mixture resembles wet sand. Press this mixture evenly into the bottom of a 9-inch springform pan to form a solid base. Chill in the refrigerator for 15 minutes to set before adding the filling.
- Gently melt the white chocolate using a double boiler or microwave in short bursts, stirring until smooth. Allow it to cool slightly.
- In a large bowl, beat the cream cheese and granulated sugar until smooth and creamy. Incorporate the melted white chocolate and vanilla extract, mixing well.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the chocolate mixture, maintaining a light and airy texture.
- Pour the white chocolate filling over the prepared crust, spreading evenly. Smooth the surface with a spatula.
- Refrigerate the cheesecake for at least 4 hours or overnight until it firms up and develops rich flavors.
Notes
- Ensure thorough chilling for about 4 hours or overnight for best texture and flavor.
- Garnish with whipped cream, shaved white chocolate, or edible flowers for an elegant presentation.
- This cheesecake can be made vegan using plant-based ingredients.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (about 1/10th of the cheesecake)
- Calories: 420 Kcal
- Sugar: 30g
- Sodium: 150mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg