White Chocolate Truffle Cheesecake recipe

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Ingredients

2 ¾ cups digestive biscuits, crushed
½ cup melted butter
3 tablespoons water
2 ¼ teaspoons unflavored gelatin
1 ½ cups heavy whipping cream
4 teaspoons heavy whipping cream
2 (8 ounce) packages cream cheese, softened
1 (9.7 ounce) package white chocolate, melted

Nutrition Info

628.8 calories
carbohydrate: 33.2 g
cholesterol: 131.1 mg
fat: 52.7 g
fiber: 0.8 g
protein: 7.9 g
saturatedFat: 32.2 g
servingSize: -
sodium: 428.6 mg
sugar: 21.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix biscuits and butter together in a bowl until well blended. Press crust mixture into the base of a deep, 8-inch springform cake pan.

  2. Place water in a small bowl. Sprinkle gelatin on top. Let stand until thickened, about 10 minutes.

  3. Heat a saucepan over medium-low heat, fill with water to just below the bottom. Place bowl of gelatin mixture over water, heat until mixture is dissolved, 1 to 2 minutes.

  4. Beat 1 1/2 cups plus 4 teaspoons cream in a chilled glass or metal bowl with an electric mixer until soft peaks form.

  5. Beat cream cheese and white chocolate together in a separate bowl bowl using an electric mixer until even and smooth, fold in whipped cream. Add gelatin mixture gradually, mix until just combined. Pour batter over the crust. Chill until set, 8 hours to overnight.

Recipe Yield

1 8-inch cheesecake

Recipe Note

Luxurious melt-your-mouth white chocolate cheesecake. Dust with cocoa powder or drizzle melted dark chocolate on top and serve with a side helping of a fruit coulis.

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