White Chocolate Cheesecake
6 servings
60 minutes
White chocolate cheesecake is an exquisite dessert born in America and has become a classic of world cuisine. Its delicate, velvety mascarpone texture perfectly complements the refined taste of white chocolate, creating a harmony of sweetness and a light creamy note. The cookie base soaked in butter adds a contrast of crunchy texture, while the water bath during baking makes the cheesecake perfectly smooth and crack-free. This dessert is ideal for festive dinners and cozy tea gatherings. It is best served chilled, cutting with a warm knife to maintain even edges. White chocolate cheesecake embodies elegance and tenderness in every bite.
1
Crush the cookies into crumbs.
- Yubileynoye biscuits: 200 g
2
Melt the butter, add it to the cookies, and mix.
- Butter: 100 g
- Yubileynoye biscuits: 200 g
3
Wrap the mold in foil (if you plan to bake in a water bath. But it works without it too. Just place it in the oven as usual with the same recipe. It comes out without cracks).
4
Distribute the crushed cookies into a mold (using a cup is very convenient). Place in the oven for 10 minutes at 170 degrees.
- Yubileynoye biscuits: 200 g
5
While the form is in the oven, beat the mascarpone with sugar using a mixer. Add the four eggs one by one. Mix at low speed until everything is combined — that's enough.
- Mascarpone cheese: 500 g
- Sugar: 100 g
- Chicken egg: 1 piece
6
Melt the chocolate with butter and add it to the mascarpone. Pour the mixture onto the crust. Pour hot water into the baking tray if the cheesecake is to be baked in a water bath. Place the mold on the tray and send it to the oven for about an hour. The temperature should not exceed 170 degrees (160–165).
- White chocolate: 200 g
- Butter: 100 g
- Mascarpone cheese: 500 g
7
After an hour, the cheesecake will set, but the center will still be soft. That means it's ready. Let it cool, run a knife around the edges of the pan, and place it in the fridge overnight. Cut with a warm knife.
