- 2 3/4 cups digestive biscuits, crushed
- 1/2 cup melted butter
- 3 tablespoons water
- 2 1/4 teaspoons unflavored gelatin
- 1 1/2 cups heavy whipping cream
- 4 teaspoons heavy whipping cream
- 2 (8 ounce) packages cream cheese, softened
- 1 (9.7 ounce) package white chocolate, melted
- Mix biscuits and butter together in a bowl until well blended. Press crust mixture into the base of a deep, 8-inch springform cake pan.
- Place water in a small bowl. Sprinkle gelatin on top. Let stand until thickened, about 10 minutes.
- Heat a saucepan over medium-low heat; fill with water to just below the bottom. Place bowl of gelatin mixture over water; heat until mixture is dissolved, 1 to 2 minutes.
- Beat 1 1/2 cups plus 4 teaspoons cream in a chilled glass or metal bowl with an electric mixer until soft peaks form.
- Beat cream cheese and white chocolate together in a separate bowl bowl using an electric mixer until even and smooth; fold in whipped cream. Add gelatin mixture gradually; mix until just combined. Pour batter over the crust. Chill until set, 8 hours to overnight.
07/11/2019
recipepes.com
white chocolate truffle cheesecake, recipe
PT15M
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5
455 calories
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