White chocolate cheesecake with graham crackers and forest fruits. A recipe that is so tasty, airy and yet fresh that I want to make it every day!
It is again food blog swap time and this time I was allowed to choose a recipe from the Dutch blog cooking with Inge ,. Inge is a food lover (but I think all food bloggers are) who, in addition to delicious cooking, fully occupies her kitchen sink and “messes it up”. But according to friends and family, the result are always great and I think that’s the most important thing. When I was browsing her blog I think the recipe for a white chocolate cheesecake was the first to come across. And then I couldn’t get it out of my mind anymore. That probably means that I just hadto make this one. And what a good choice! Creamy white chocolate, graham crackers (who doesn’t like that) bottom and a forest fruit jelly as a topping.
The cake has long been gone, but I’m looking forward to make another one and take a piece!
It’s a good taste!
Recipe white chocolate cheesecake with bastogne cake and
White chocolate cheesecake with forest fruit
Graham crackers bottom
- 260 grams graham crackers
- 100 grams butter
- 3 sheets gelatin
- 200 grams white chocolate coarsely chopped
- 250 grams mascarpone
- 100 grams cream cheese
- 50 grams sugar
- 250 ml whipped cream
Forest fruit jelly
- 2 sheets gelatin
- 1 teaspoon lemon juice
- 50 grams fine caster sugar
- 250 grams forest fruits blackberries, raspberries, strawberries and blueberries
- 2 tablespoons water
- White chocolate flakes
- Raspberries or blackberries, strawberries and blueberries (or a combination thereof)
- Red velvet white chocolate
- Cover the bottom and the side of the springform with baking paper.
Graham cracker bottom
- Finely grind the Graham cracker in the food processor. If you don't have a foodprocessor, put the crackers in a bag and smash them with a heavy object (such as a rolling pin).
- Melt the butter in a large pan.
- Add the cookie crumbs to the butter and mix well.
- Spread on the bottom of the spring form and place in the refrigerator for at least 15 minutes.
- In a bowl of cold water, soak the gelatine leaves until they are soft (about 5 minutes)
- Place a pan with water on the stove and bring to the boil.
- Hang a bowl about 2 cm above the water and add the chocolate. The chocolate will melt (it's called au-bain-marie) from the heat of the steaming water.
- When all the chocolate has melted, remove the bowl from the heat and mix gelatin with a whisk through the chocolate (first squeeze the water out of the gelatin!).
- Allow the chocolate to cool for about 5 minutes.
- In the bowl of your food processor (or use a bowl with a mixer), put the mascarpone, cream cheese and sugar. Mix until you have a smooth mixture.
- Pour in the whipped cream and mix well.
- Finally, fold in the slightly cooled white chocolate with a spatula
- Remove your spring form from the fridge and pour the cheesecake batter into the cake form.
- Put the spring form in the cooling for at least 3 hours to allow to stiffen.
Forest fruit jelly
- In a bowl of cold water, soak the gelatine leaves until they are soft (about 5 minutes).
- Put the lemon juice, sugar, forest fruits and the water in a saucepan and bring to the boil.
- Reduce the heat to low and let it simmer for another 5 minutes.
- Puree the forest fruit mixture with the hand blender.
- Place a fine strainer on the bowl and press the forest fruit puree through the strainer. Because of this you have no seeds in your jelly.
- Squeeze the gelatin and mix with a whisk through the puree.
- Remove the cheesecake from the cooling and pour the jelly on top.
- Divide the jelly over the top and beat the bottom of the springform on the table a few times (this way any air bubbles go out).
- Put the springform in the cooling again and let it set for at least an hour and a half.
- With the garnish you can go completely loose or you keep it simple (because the jelly is beautiful anyway). For the cheesecake I chose raspberries, white chocolate flakes and Red Velvet white chocolate because it looked so nice (and was super tasty).
- Spring form 26 cm diameter
- Baking paper
- Fine sieve
This post is also available in: Dutch