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Recipes

White chocolate cheese cake 

By KACHEN

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Serves: 10-12 Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 4.3/5
( 6 voted )

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

  1. Grind the biscuits into crumbs in a food processor.
  2. Add melted butter and continue to process until a uniformed and wet mixture is formed.
  3. 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.
  4. Heat the oven to 130 degrees on fan program.

Cheese filling and baking

  1. In a medium bowl mix well white cheese, Philadelphia cheese, eggs, sugar and vanilla.
  2. 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.
  3. Add the chocolate mixture to the cheese mixture and mix well for a unified filling.
  4. 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)
  5. Wait 30 minutes for the cake to cool down to room temperature and make the coating.

Coating 

  1. 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.
  2. 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 

KACHEN
KACHEN

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