Ce white chocolate cheesecake will seduce you with its airy texture, like a mousse! The key ingredient? The addition of whisked egg whites to the classic preparation....
How to make this white chocolate cheesecake?
Like all cheesecake, we start by making the base with mixed cookies and melted butter. I like to use low-sugar cookies for this.
Then for the creamy preparation, this is a mixture of fresh cheese (Philadelphia), crème fraîche and white chocolate. The key ingredient, as mentioned above, is the egg whites beaten into snow that are added at the last moment to lighten the whole thing!
Why are you going to love this recipe?
For its delicious white chocolate taste! I recommend you use a white chocolate pastry quality if possible. You will also love it for its airy texture like a mousse!
C'est léger, and it can be easily served at the end of a meal, accompanied by fresh fruit, or a raspberry or red fruit coulis...
Other recipes to try
If you like cheesecakes, I also recommend other flavors, like this Salted butter caramel cheesecake or this Chocolate coconut cheesecake for example.
If you realize this White chocolate cheesecake, feel free to tag @liliebakery on Instagram so I can see your accomplishments :)
- 150 g low-sugar dry cookies type 'Petits Bruns' or 'McVities'
- 65 g soft butter, melted
- 3 cs dark chocolate chips
- 180 g white chocolate pastry
- 400 g fresh cheese (Philadelphia)
- 70 g granulated sugar optional if your white chocolate is very sweet
- 20 cl whole cream 30% mg
- 1 cc liquid vanilla extract
- 3 eggs
- Chocolate shavings for decoration optional
- Line a springform pan about 20cm in diameter with parchment paper.
- Prepare the biscuit base: crumble the dry biscuits and mix them with the melted butter. Place this biscuit base in the bottom of the mold, packing well with the back of a tablespoon or the bottom of a glass.
- Sprinkle the whole with dark chocolate chips, and tamp down again. Reserve in the fridge.
- Melt the white chocolate in a double boiler. Then reserve.
- Preheat the oven 175 ° traditional heat.
- In a large bowl, beat the cream cheese to relax it, add the sugar, cream and vanilla. Mix well until you get a creamy and smooth consistency.
- Add the egg yolks, then the warm melted white chocolate.
- Separately, beat the egg whites until stiff. Add the egg whites to the preparation.
- Pour everything over the biscuit base, smoothing the surface.
- Bake for about 50 minutes (cover if necessary during cooking, and adapt the cooking time to your oven). Let cool and refrigerate before tasting.
- Before serving, add white chocolate shavings and / or a coulis of red fruits, raspberries ...
Huuuuummmmm, a killer ^^
the photo is very tasty!
Excellent! But it seems very complicated to do!...
No, no more difficult than a chocolate cake!
First of all FElicitation for this wonderful blog. I would like to make this recipe but I have a quick question I have a gas oven which is not really made for pastry unfortunately but I was wondering if I cook it 50 min at 180 will it make me overcook the cookie? I don't have a blender can I crush them in a freezer bag with a glass?
I hope see you soon!
Thank you for these recipes
Roxana
Thanks Roxana! For the oven, I admit that I have never tried a gas oven, so I can't advise you. On the other hand, you shouldn't be afraid of overcooking the biscuit because it soaks up the cream cheese mixture, so it is always a little moist. Good idea to crush your biscuits with a glass! See you soon
Thank you for your answers so quick, I will try and I will tell how it went! And for the rhodoid papuer I will try to find some in a hardware store in Toulouse I hope I will find it! Thank you to you for these beautiful recipes
Hello again, Lilie tell me I went to intermarché at Carrefour Marquet in the cheese department and I found plain philadelphia garlic and fine grass cucumber milka but not the cream cheese can you tell me in which supermarket you find this cream cheese please. Thank you
You can find it in all supermarkets, cream cheese is the "plain" one.
Ha ok thank you I'm happy now and thank you
A real delight this cheesecake we waited a day before eating it and I can tell you that it is a pure wonder thank you to you lilie I keep the recipe carefully
This cheesecake looks really good! Soft, moist and its biscuit underneath..... yummmmm!
Hello, I love this recipe and I'm going to try it! I just have a little question, my cheesecake is for Sunday do you think I can prepare it today (Friday) or is it better to wait until tomorrow?
thank you ^^
Hello, ideally a cheesecake is prepared a little in advance so that it is better... See you soon
Good evening, I just wanted to clarify, should the crème fraîche be thick or liquid? Thank you very much Lilie, your blog is overflowing with deliciousness, it's a pleasure to test your delicious recipes!!! Good luck!!!
Hello, here it is thick crème fraîche. When it must be liquid I usually specify it. See you soon
It is really to die for, super light, I made it three days in advance, the base with the delicious chocolate chips and with a raspberry coulis it was great!
Hello,
First of all, thank you for your wonderful recipe blog!
I really like this cheesecake recipe, except for the white chocolate (that's just my personal taste). Do you think it's possible to make it as is by removing this ingredient? I'm looking for a cheesecake recipe with baking, the idea of whipped egg whites seemed very judicious to me, I would have liked to try it.
Thanks again.
Hello Aurore, thank you for your loyalty to my blog! If you are looking for a cheesecake recipe with baking, I 100% recommend the Basque cheesecake here: https://liliebakery.fr/cheesecake-basque/
Every time I do it, I get asked for it again! See you soon :)
Hello,
The cheesecake split on top during baking, do you have any advice on how to avoid this?
Hello Mathilde, it could be due to an oven that is too hot or a temperature shock when it comes out of the oven. See you soon :)