White Chocolate Cheesecake
White chocolate cheesecake really is a breeze to make. This decadent dessert boasts a smooth, creamy texture and every bite is a real treat.
Prep Time:10 minutes mins
Cook Time:10 minutes mins
Total Time:20 minutes mins
Servings:6 slices
- 7 ounces Greek yogurt
- 4 ounces biscuits crumbled
- 2 tablespoons unsalted butter melted
- 2 tablespoons lemon juice
- 12 ounces cream cheese
- 4 ounces white chocolate chopped and melted
- 1 tablespoon powdered gelatin
- 3 ½ ounces granulated sugar
- 1 tablespoon vanilla extract
Mix biscuits and butter in a bowl to combine. Slightly grease the edges of springform pan, press the biscuit mix into the bottom of the pan and spread. Put into a fridge.
Add gelatin and about 2-3 tablespoons water to a small sauce pan, add lemon juice, heat over low heat until gelatin dissolves.
Mix cream cheese and sugar, whisk for about 2 minutes. Add Greek yogurt, gelatin mix and melted chocolate, mix well until combined.
Pour the mixture over the biscuits base and chill in a fridge for 2-3 hours. Serve topped with shredded chocolate and whipped cream.
- For the crust base, graham crackers, Oreo biscuits, digestive biscuits, lemon cream biscuits, etc. can be used.
- To soften the cream cheese quickly, cut it into cubes beforehand. It will help during mixing.
- A few garnishing options that elevate that cake’s flavors are fresh fruit toppings, chopped dry fruits, berry sauce, caramel, and dark chocolate sauce.
- Before adding your preferred topping, let it set and become firm.
Calories: 493kcal | Carbohydrates: 41g | Protein: 10g | Fat: 33g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 392mg | Potassium: 231mg | Fiber: 1g | Sugar: 32g | Vitamin A: 886IU | Vitamin C: 2mg | Calcium: 141mg | Iron: 1mg