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Easy White Chocolate Cheesecake

Easy midsummer cake recipe by Emma Ivane
Scale

Ingredients

Instructions

  1. Line a 16 cm size springform pan with baking paper.
  2. You can brush the sides of the pan with some vegetable oil and dust the sides with icing sugar. This makes it easy to remove the cake from the pan.
  3. Crush the biscuits and add the melted butter. Press the mixture onto the bottom of the pan.
  4. Melt the white chocolate in the microwave or over simmering water.
  5. Whip the cream.
  6. Mix the cream cheese a little bit and add it to the whipped cream mixing well with an electric mixer.
  7. Add the white chocolate mixing well with an electric mixer.
  8. Spread the mix into the cake pan and let set in the fridge at least 4 hours or in the freezer for about 30 minutes.
  9. Remove the cake from the pan and transfer onto a serving plate.
  10. Decorate with berries and edible flowers.

Notes

You can make the cake also in a 24 cm size springform pan. Double the amount of ingredients.