White chocolate cheesecake

25 minutes
White chocolate cheesecake


For the base:
160g egg biscuits
2 tbsp. sugar
80g coconut powder
80g butter

For the filling:
300g Philadelphia cheese
160g white chocolate
80g sugar
black cherry jam
Crush the biscuits finely with a blender, then add 2 tablespoons of sugar.
Put the coconut powder in a frying pan, cook on medium heat until it turns brown.
Grind it and mix with biscuits and melted butter.
Press the dough into a springform pan and level the surface with a tablespoon.
Beat cheese and sugar until soft.
Melt chocolate using a bain-marieHeat something gently, in a smaller pot inside a larger one half-filled with hot water., adding a tablespoon of water. Blend in cheese, pour on to the biscuit base and level gently the surface.
Let set in refrigerator for 4 hours before serving.
Serve with black cherry jam topping.

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