Setting Time: At least 4 hours
Serves: 6-8 slices
I love cheesecakes. There are plenty of variations of this delicious treat, baked and non-baked. I personally prefer non-baked ones because of their freshness. What I love about this one is its effortlessness and taste.
INGREDIENTS:
Base:
1. 175 g Digestive biscuits
2. 35 g margarine or butter
Filling:
1. 400 g cream cheese
2. 150 g (or 1.5 dl) sugar
3. 2 tsp vanilla extract
4. 2 tbsp strong coffee or hot water
5. 3 gelatin leaves or agar agar
6.100 g white chocolate
7. 200 ml (or 2 dl) whipping cream
METHOD:
1. Crush the biscuits and add the melted butter. Mix evenly.
2. Line a tart tin (22 cm) with removable base and press the mixture evenly into the base of the tart tin. Place in the refrigerator while making the topping.
3. Mix sugar and cream cheese in a bowl.
4. Soak the gelatin leaves in cold water for five minutes, squeeze cold water out and mix with hot coffee or water. Cool it down slightly and add to the cream cheese mixture while stirring in a mixer.
5. Melt the white chocolate in a double boiler and add to the mixture when cooled down a little.
6. Whisk the cream and add to the mixture.
7. Pour the mixture into the tin and refrigerate for at least four hours or until the following day.
8. Decorate with chocolate and herbs.
TIPS: Have this with a warm cup of brewed coffee and enjoy a sinful evening of indulgence.
Recipe by: Terhi Hagman