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White Chocolate Cherry Cheesecake
Dessert

White Chocolate Cherry Cheesecake

5 uVoor 12Nutri-Score D€€€
van @freshbeanbakery3 imports0 keer gekookt
Recept aanpassen

wat u nodig heeft

Ingrediënten

12 personen
  • shortbread cookies (crushed into fine crumbs)Bakkerij250 g
  • butter (melted)Zuivel100 g
  • cream cheese (at room temperature)Zuivel600 g
  • white chocolate (melted, divided)Voorraadkast250 g
  • sugarVoorraadkast150 g
  • eggs (at room temperature)Zuivel3 stukken
  • sour creamZuivel150 g
  • vanilla extractVoorraadkast10 ml
  • cherries (pitted)Groente en fruit300 g
  • cherry jamVoorraadkast200 g
  • gelatin sheets (bloomed in cold water)Voorraadkast6 g
  • heavy cream (cold, divided)Zuivel300 ml

per portie

Voedingswaarden

434kcal

Koolhydraten
40 g
Eiwitten
7 g
Vetten
28 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • Springvorm
  • Mengkom ×2
  • Steelpan
  • Handmixer
  • Spatel
  • Oven

stap voor stap

Bereiding

  1. Make the shortbread crust

    • Crush the shortbread cookies into fine crumbs and mix with the melted butter.
    • Press the mixture firmly into the base and up the sides of the springform pan.
    • Chill the crust while you prepare the filling.
    Stap 1

  2. Make the white chocolate cheesecake filling

    • Melt part of the white chocolate and let it cool slightly.
    • Beat the cream cheese with the sugar until smooth, then beat in the eggs one at a time.
    • Fold in the sour cream, vanilla extract and melted white chocolate until homogeneous.
    Stap 2

  3. Bake the cheesecake

    • Pour the filling onto the chilled crust and smooth the top.
    • Bake at 160 °C until the edges are set and the center still slightly wobbles.
    • Turn off the oven and let the cheesecake cool inside with the door ajar, then refrigerate.
    Stap 3

  4. Add the cherry jam layer

    • Spread the cherry jam evenly over the cooled cheesecake.
    • Return to the refrigerator to set.
    Stap 4

  5. Prepare the white chocolate cherry mousse

    • Warm the pitted cherries with a little sugar until soft, then blend and strain into a purée.
    • Melt the remaining white chocolate and dissolve the bloomed gelatin into it.
    • Whip the cold heavy cream to soft peaks and fold in the white chocolate, gelatin and cherry purée.
    Stap 5

  6. Assemble and chill

    • Spread the mousse over the cherry jam layer and smooth the surface.
    • Refrigerate until the mousse is fully set before releasing the pan.
    Stap 6
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