White Chocolate Cheesecake With Rose Jam
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- 1 Cup = 200ml
For the base
- Digestive biscuits - 150 gram (powdered)
- Powdered Sugar - 2 tbsp
- Unsalted Butter, melted - 5 tbsp
- Combine powdered biscuits, powdered sugar and butter. Rub the ingredients using finger tips. Add little by little cookie mixture in mini cheesecake mold or in a spring form pan and press it with your finger tips. Keep it in the refrigerator for about 30 min to set the base.
For the cheesecake filling
- Cream cheese - 230 gram
- Powdered sugar - ½ cup
- Vanilla essence - ½ tsp
- Fresh cream/ thick cream - ½ cup
- White chocolate - 150 gram (chopped)
- Gelatin - 2 tsp
- Water - 2 tbsp
- Beat together cream cheese and powdered sugar till creamy. To this add vanilla essence and mix well.
- Microwave the fresh cream for about 45 seconds to 1 minute (till it just starts bubbling). Remove it from the oven, add the chopped white chocolate and combine slowly till the chocolate melts completely. Leave it to cool for about 4 - 5 minutes at room temperature. Add this to the cream cheese mixture and beat till well combined.
- Sprinkle the gelatin over 2 tbsp water and let it sit for a minute. Microwave it in the oven for 10 - 15 seconds. Remove it from the oven and stir it with a spoon. Let it cool for a minute (do not add hot gelatin to the cream cheese mixture). Add it to the cream cheese mixture and combine well.
- Pour it over the biscuit base and spread evenly. Cool it in the refrigerator for about 3 - 4 hours to set.
For the topping
- Rose jam - 3 tbsp (if making one big cheesecake, you will need about 4 - 5 tbsp of jam)
- Grated white chocolate - 2 tbsp (for garnishing)
- Remove the cheesecakes from the pan carefully. Top each of them with little rose jam and sprinkle grated white chocolate. Serve cooled.
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