Philadelphia White Chocolate CheeseCake

An incredible and easy no-bake Philadelphia white chocolate cheesecake recipe loaded with white chocolate. it is quite easy that one does not require any extra equipment to make It perfect.

A No-bake Cheesecake

Experience a new version of the cheesecake that is yummy, creamy, and light i.e A No-Bake Cheesecake that does not require any baking. Cream cheese, white chocolate, and gelatin come together to make the cheesecake firm and steady. It has a foundation of digestive biscuit and butter crust that holds the base well and gets even strong while refrigerating.

Philadelphia white chocolate cheesecake recipe

Buttery Crust

The crust is the main attraction and adds great value to the overall taste. A buttery mcvities digestive crust with butter is incredibly delicious. The base is pressed down in a springform pan, as the butter will start getting cooler the base mixture will hold its shape.

Need Extra Crunch?

We have made the base simple to refrigerate and make the cheesecake a no-bake recipe,  but if you need the base crunchier then add some sugar in the base and bake it for 10 minutes.

Why this recipe is different?

I did not use icing sugar here but instead used caster sugar, because Cream cheese and castor sugar cooked together result in a richer taste and avoid crystals.

What is Gelatin Substitute?

Gelatin helps in firming up the cheesecake. If you do not have or wish to use gelatin; you can use agar agar powder (equal quantity)which is a vegan replacement of gelatin.

White Chocolate Cheese Cake

Springform tin

Always use a springform tin to remove your cheesecake easily. You can use a warm towel or simply run a knife around the edges to remove the cake.

Chill overnight

Let your cheesecake rest in the fridge for at least eight hours (recommended to set the cheesecake in the refrigerator overnight). So you can enjoy a smooth and creamy cheesecake.

Smooth Cheese Cake

Always use room temperature cream cheese, so there are no lumps in the cake. It is an essential step because consistency will help you to make a smooth cheesecake.

Sugar Substitute

The best substitute for sugar in this recipe is condensed milk to make cheesecake more creamy and flavorful.

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Let’s Get Rolling for Philadelphia white chocolate cheesecake

Directions

  • Break the biscuits into a food processor and blend until you have almost all crumbs.
  • Add the melted butter and process again.
  • Press the biscuit mixture into a springform cake tin, with the help of glass. Put the tin in the fridge while you get on with the cheesecake filling.
  • In a saucepan add cream cheese, sugar, and cook them on very low heat for about 5 minutes.
  • Remove from heat add milk
  • Add melted chocolate and mix well.
  • Whip the cream until soft peaks form and mix with the cream cheese batter.
  • Soak the gelatine in water and microwave for 15 seconds or until dissolve completely.
  • Add gelatine in the cream cheese filling, Pour on the crust Smooth the top, cover the tin with cling film refrigerate overnight before serving.

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White Chocolate Cheese Cake

White chocolate cheesecake

The Perfect White Chocolate Cheesecake
Prep Time 30 mins
6 hrs
Total Time 6 hrs 30 mins
Course Dessert
Cuisine General
Servings 6 People
Calories 525 kcal

Ingredients
  

For the base

  • 200 g Digestive biscuits 
  • 80 g Butter

White chocolate cheesecake

  • 250 g Full Fat cream cheese
  • 250 g Heavy Cream
  • 100 g White Chocolate
  • 80 ml Milk
  • 60 g Sugar
  • 14 g Gelatine
  • 40 ml Water

Instructions
 

For the base

  • Break the biscuits into a food processor and blend until you have almost all crumbs.
  • Add the melted butter and process again.
  • Press the biscuit mixture into a springform cake tin, with the help of glass. Put the tin in the fridge while you get on with the cheesecake filling.

For Filling

  • In a saucepan add cream cheese, sugar, and cook them on very low heat for about 5 minutes.
  • Remove from heat add milk, and melted chocolate and mix well.
  • Whip the cream until soft peaks form and mix with the creamcheese batter.
  • Soak the gelatine in water and microwave for 15 seconds or until dissolve completely.
  • Add gelatine in the cream cheese filling, Pour on the crust Smooth the top, cover the tin with cling film refrigerate overnight before serving.

Nutrition

Sodium: 296mgCalcium: 88mgVitamin C: 1mgVitamin A: 973IUSugar: 31gFiber: 1gPotassium: 145mgCholesterol: 91mgCalories: 525kcalTrans Fat: 1gSaturated Fat: 20gFat: 35gProtein: 7gCarbohydrates: 47gIron: 1mg
Keyword White chocolate cheesecake
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