Ingredients
- For the base
- 150g petit-beurre biscuits
- 60g melted butter
- For the cheese filling
- 500g white cheese (kwark) 40% fat
- 250g Philadelphia cream cheese
- 2 large eggs
- 80 grams sugar
- 1 tsp vanilla paste or vanilla extract
- 100ml. 38% cream
- 150g white chocolate
- For coating
- 150g sour cream
- 20g powdered sugar
- Fresh mixed forest berries
Instructions
Base
- Grind the biscuits into crumbs in a food processor.
- Add melted butter and continue to process until a uniformed and wet mixture is formed.
- Place a baking paper in the bottom of a 23cm baking form and add the mixture into the form, tighten well for a uniform bottom.
- Heat the oven to 130 degrees on fan program.
Cheese filling and baking
- In a medium bowl mix well white cheese, Philadelphia cheese, eggs, sugar and vanilla.
- In a small sauce pan bring cream to a boil, at the same time arrange white chocolate in a bowl in small pieces. Pour the cream over the chocolate, wait a minute for the chocolate to melt and mix well.
- Add the chocolate mixture to the cheese mixture and mix well for a unified filling.
- Transfer the prepared filling to the baking form and bake for 60-90 minutes until the cake is set. You can add 10 minutes or longer if you find it a bit too soft (ovens are different, in mine 60 minutes works well)
- Wait 30 minutes for the cake to cool down to room temperature and make the coating.
Coating
- Beat sour cream and powdered sugar in a bowl until smooth and place on top of the cake. Level with a little spatula to create a smooth look.
- Transfer the cake to the refrigerator for at least 4 hours arrange fresh forest berries and serve.
The cake can be made the day before serving and can be eaten up to 5 days after baking it.
Recipe & photo: Instagram @cakesbyavi
