Creamy Cheesecake with White Chocolate and Berries
Cake
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Cook Time
6 h 45 min
Servings
12
Difficulty
Medium
Prep Time
45 Min
This Thermomix® recipe for Creamy Cheesecake with White Chocolate and Berries is ready in 6 h 45 min and yields 12 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.
Description
This cheesecake with white chocolate is an absolute eye-catcher on any coffee table! The combination of the crunchy Amarettini base, the creamy filling with white chocolate, and the fresh berries is simply irresistible. I especially like to make it in the summer when the berries come fresh from the market. The preparation is a bit more complex, but the result is worth it. It tastes best when it is well chilled. A perfect dessert for special occasions or just to enjoy!
Ingredients (10 ingredients)
-
250 g Amarettini
-
120 g Butter
-
380 g white chocolate
-
250 g Crème Double
-
1 piece Vanilla bean
-
700 g Cream cheese double cream level
-
4 tbsp Powdered sugar
-
250 g Strawberries
-
125 g Raspberries
-
125 g Blueberries
Preparation (10 steps)
Chop Amarettini
Add 250 g Amarettini to the mixing bowl and chop for 10 sec/speed 8. Then transfer to a bowl.
Melt butter
Add 120 g butter to the mixing bowl and melt for 3 min/50°C/speed 2.
Prepare cookie base
Add the melted butter to the Amarettini crumbs in the bowl and mix well. Place the cookie base in a springform pan (24 cm), spread with a spoon and press firmly, forming an approx. 2.5 cm high edge.
Chop chocolate
Add 380 g white chocolate in pieces to the mixing bowl and chop for 8 sec/speed 7. Then transfer to a bowl.
Melt chocolate
Put the chopped chocolate together with 250 g crème double in a bowl and melt over a water bath. Then let cool to room temperature.
Prepare cream cheese cream
Add the pulp of a vanilla bean, 700 g cream cheese and 4 tbsp powdered sugar to the mixing bowl and stir with the butterfly for 2 min/speed 3.
Mix filling
Gradually fold the cooled chocolate mixture into the cream cheese cream.
Fill and chill cheesecake
Pour the filling onto the cookie base, smooth the surface and let the cake rest covered in the refrigerator for at least 6 hours.
Prepare berries
Wash 250 g strawberries, 125 g raspberries and 125 g blueberries and drain carefully. Halve strawberries lengthwise with the stalk.
Decorate cheesecake
Remove the cake from the springform pan and top with the prepared berries.
Finished cooking? Great! 🎉
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Created by
Sophie Dubois
3
Rezepte
0
Kochbücher
Allergens
- Gluten-containing cereals
- Eggs
- Milk
- Nuts
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