White chocolate cheesecake
Description
The recipe won't take much time. This delicate dessert will leave you delighted. It goes well with mint and raspberry sauce. Serve chilled.
Instructions
- 1
Step 1
1. Roast the almonds in the oven at 160 degrees until golden brown. The eggs, milk, and cream should be at room temperature, so take them out of the refrigerator an hour before cooking.
- 2
Step 2
2. Combine vanilla wafers and toasted almonds in a food processor. Add sugar. Pulse to mix. Add melted butter in several steps. If the mixture is too dry, add a bit more melted butter. The mixture should resemble wet sand.
- 3
Step 3
3. Transfer the mixture into a pie pan, smoothing it along the sides of the pan with the bottom of a mug. Bake at 145 degrees for 15 minutes, until golden brown. Remove the pie onto a cutting board and let it cool.
- 4
Step 4
4. Melt the chocolate over a double boiler on low heat. Beat the cream cheese with a mixer at low speed for several minutes. Gradually add the sugar, continuing to beat.
- 5
Step 5
5. Add eggs one at a time. Add vanilla, salt, white chocolate, and cream. Continue beating.
- 6
Step 6
6. Pour the mixture onto the prepared crust. Wrap the pan with a double layer of foil to prevent water from seeping in, place it into a larger pan, and pour water into the outer pan until it reaches halfway up the sides of the springform pan with the cheesecake. This will help prevent the filling from cracking during baking.
- 7
Step 7
7. Bake for 1 hour. Turn off the oven, slightly open the door, and let the cheesecake stand for 1 hour. Then refrigerate for 4 to 24 hours. Cut the cheesecake with a hot knife and serve.