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White Chocolate Cheese Cake Recipe

With this white chocolate cheese cake you will wow your guests and it will be a definite hit at parties! This delicious cake requires no baking and it’s great because you can prep it the day before serving and it will only take you roughly 20 minutes to prep it. It will work great as a dessert, birthday cake or for example at spring’s upcoming graduation parties!

This is what you will need

Base:

200g Cinnamon crackers

80g butter (melted)

Filling:

300g Philadelphia cream cheese

3 Eggs (separate the whites)

2dl Sugar

250g White chocolate

2tsp Vanilla sugar

6 Gelatin leaves+ ½ dl water

3dl Cream


  1. Prepare the base by first crushing the crackers. This will be easiest to do by putting them in a large ziplock back and crushing them with a rolling pin. Once the crackers have turned into fine crumbs, pour them into a bowl and mix well with melted butter.
  2. Place a baking paper/cookie sheet on the bottom of a Ø 24 cm/9 inch springform pan and press the base evenly on it.
  3. Put the gelatin into a bowl with cold water for 10minutes.
  4. In the meantime melt the chocolate. I recommend doing this in a water bath, this way you don’t risk burning your chocolate and it will melt evenly. Once the chocolate is melted you can cool down the chocolate a bit by switching the boiling water in the water bath to cold water. Stir the chocolate a bit while cooling it.
  5. While the chocolate is melting separate the egg yolks and whites. Make sure you don’t get any egg yolk with the whites. Otherwise you are not able to get a correct consistency to the egg white foam. I like to put the previously separated whites and yolks in a separate bowls. This way if I end up with a messy crack down the line, I don’t get shell shards or egg yolks all over my previous hard work.
  6. Mix cheese, egg yolks, sugar well. Add the cooled chocolate.  You can use a hand mixer for this but mix it just enough to get the consistency smooth.
  7. Whip the cream.
  8. Whip the egg whites with a hand mixer. Egg whites are ready when you can turn the bowl upside down without the eggwhite foam falling out from the bowl. Be careful with this one! 🙂
  9. Boil 1/2 dl water in a small pot and take it off the stove. Take the gelatin leaves out from the cold water, squeese the excess water out from them and put them into the boiling water. Mix until you have a smooth mix. This should only take few seconds. Do not let the mixture boil anymore after adding the leaves.
  10. Add the melted gelatin leaves with the cheese & chocolate mix. Use a hand mixer to get a smooth consistency.
  11. Add whipped whites and cream. Mix it lightly just enough to get the consistency smooth.
  12. Pour the topping on top of the crackers.
  13. Let it settle for ~ 5 hours or until the next day in the fridge.
  14. Before serving unclasp the sides of the pan and top it with strawberries or sprinkles.

Enjoy!

Side note: If you want to make this cake for kids birthday party or maybe a babyshower, a good tip is to use a little bit food color to get the cake light pink or blue!

 

Recipe by: Vera Toivanen

Serving dish: Pentik, Vanilija

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“White Chocolate Cheese Cake Recipe”