I love white chocolate, so I could not help making this cheesecake. The taste is just wonderful — a soft, delicate, with a pronounced flavor and aroma of chocolate. For a diameter of 22 cm.
Shortbread cookies — 300 g
Butter — 100 g
Cream Cheese — 300 g
chicken egg — 3
Sugar — 100 g
White Chocolate — 200 g
1. Cookies grind into crumbs using a blender. 70 g melt the butter and add to the Motol liver. Distribute the form crushed biscuits, and send it in a preheated 170 degree oven for 10 minutes.
2. Meanwhile, prepare the filling. For this stir at minimum speed mixer cream cheese with sugar. Then one by one trying to drive the egg. Melt the chocolate with 30 g of butter in a water bath, and add to the total weight. I had a chocolate with hazelnuts, so that the pieces in the picture — this is it.
3. Pour filling on the base of biscuits and send the form in the oven for 1 hour at a temperature of 160 — 170 degrees. The pan can be poured hot water if you want to bake a cheesecake in a water bath. After an hour, check the readiness of cheesecake, for this simple Push it if seredinka will tremble, the cheesecake is ready. To its surface is not cracked during cooling, it is better to leave it to cool off in the oven with the door ajar. The cooled cheesecake in the refrigerator at least 4 hours, preferably overnight.