This delicious dessert, famous in New York coffee shops, is easier to make than you think.
For cheesecake lovers, or in its translation into Spanish, cheesecake, at Puro Chocolate we decided to share the recipe from the book Dos Suspiros por Dulces by Kristina Wetter, which contains one of the ingredients we love the most on this website, chocolate.
Table of Contents
white chocolate cheesecake
Ingredients for the base
- 24 honey cookies in pieces
- 4 tablespoons sugar
- 5 tablespoons of butter
Ingredients for the stuffing
- 680 grams of cream cheese
- ¾ cup of sugar
- ½ teaspoon vanilla
- 3 eggs
- ¾ cup white chocolate chips
- White chocolate for the curls*
- Additional white chocolate drops to decorate
Preparation
Preheat the oven to 325°F / 160°C. Mix the cookie pieces with the sugar and add the butter. Line the bottom of the mold with the mixture, using the palm of your hand inside a plastic bag. Bake it for 10 minutes, remove it from the oven and let it cool. Reduce temperature to 300°F / 150°C.
To make the filling, beat the cream cheese with the sugar and vanilla until smooth. Add the eggs one by one. It is important that each one is well integrated before adding the next.
Incorporate the drops of white chocolate and pour the mixture into the mold, on the baked base. Bake 40 minutes or until center is set. Refrigerate for three hours in the fridge or overnight. Decorate it with the curls and the white chocolate drops.
*To make the chocolate curls, use a potato peeler and keep them in the freezer on waxed paper until you are going to use them to decorate your cheesecake.
