This dessert is a melt-in-your-mouth favorite, boasting a delicate texture and heavenly flavor that’s hard to resist. It’s a go-to treat for any occasion, loved by many, including myself!
White Chocolate Cheesecake with Toasted Almonds
Ingredients
- 7 oz (200g) graham crackers
- 3.5 oz (50g) butter
- Cheesecake Filling:
- 2.2 lbs (1 kg) cream cheese
- 5.3 oz (150g) powdered sugar
- 7 oz (200g) heavy cream (30% fat)
- 2 bars white chocolate
- 3 eggs
- 1 packet vanilla pudding mix
- Topping:
- 3.5 oz (100g) white chocolate
- 1.7 fl oz (50 ml) heavy cream (30%)
Instructions
- Ensure all ingredients are at room temperature.
- Crush the graham crackers into fine crumbs using a food processor.
- Melt the butter and mix it with the crushed crackers. Press the mixture evenly onto the bottom of a parchment-lined springform pan and refrigerate to set.
- In a mixing bowl, beat the cream cheese, powdered sugar, melted white chocolate, heavy cream, egg yolks, and vanilla pudding mix until smooth.
- In a separate bowl, beat the egg whites with a pinch of salt until stiff peaks form. Gently fold the egg whites into the cream cheese mixture.
- Pour the cheesecake batter over the prepared crust and bake in a preheated oven at 350°F (180°C) for 60-70 minutes, until the top is set and golden brown.
- Once baked, let the cheesecake cool in the oven with the door slightly ajar for an hour, then remove and refrigerate until completely chilled.
- For the topping, melt the white chocolate in a double boiler and stir in the heavy cream. Pour the glaze over the cheesecake and sprinkle with toasted almonds.
- Enjoy every heavenly bite of this decadent dessert!
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