Indulge in the silky smoothness of this no-bake cheesecake – a lighter alternative to its baked counterpart, made in just 20 minutes without the need for eggs, gelatin, or agar-agar.
Ingredients:
For the Graham Cracker Crust:
- 300g Graham Crackers
- 100g Unsalted Butter, melted
For the White Chocolate Cheesecake Filling:
- 200g Cream Cheese, softened
- 50g Powdered Sugar
- 90g White Chocolate, preferably couverture
- 20g Heavy Cream (for melting with chocolate)
- 90g Heavy Cream, cold (whipped to medium peaks)
Preparation:
Creating the Crust:
- Pulverize the Graham crackers in a food processor until finely ground.
- Stir in the melted butter until the mixture is uniformly moist, adding a bit more butter if necessary to achieve the desired consistency.
- Press this crumbly blend firmly into a 6-inch cake ring lined with parchment paper at the bottom, creating an even layer.
- Refrigerate the crust to firm up while you prepare the filling.
Making the White Chocolate Cheesecake Filling:
- In a mixing bowl, whip together the cream cheese and powdered sugar until the mixture is creamy and smooth, which should take about 3 to 4 minutes with an electric mixer.
- Gently melt the white chocolate with 20g of heavy cream, then blend this into the cream cheese mixture until thoroughly incorporated, ensuring to scrape down the bowl’s sides.
- In a separate bowl, whip the remaining 90g of cold heavy cream to medium peaks.
- Carefully fold the whipped cream into the cream cheese mixture to maintain the airy texture.
- Pour the cheesecake mixture over the prepared crust, smoothing the top with a spatula.
Chilling and Serving:
- Refrigerate the cheesecake for at least 8 hours to set completely.
- Once set, remove the cheesecake from the cake ring, peel away the parchment paper, and transfer it to a serving plate.
To Serve: Slice this luxurious white chocolate cheesecake and savor the creamy delight as it melts in your mouth. Enjoy the ease and elegance of this delightful no-bake dessert.
