Cheesecake with white chocolate

chef chef
INGREDIENTS

FOR THE CRUST:

  • 250 gr. digestive, ground
  • 100 gr. OLYMPOS butter, melted

FOR THE CREAM:

  • 600 gr. cream cheese
  • 100 gr. granulated sugar
  • 200 ml OLYMPOS cream 35%, cold

FOR THE GLAZE:

PRODUCT
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Cow butter
Cow butter
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Dairy cream 35% fat
Dairy cream 35% fat
METHOD
  1. In a bowl, put the cookies and OLYMPOS melted butter and mix.
  2. Pour the cookie mixture in a cooking ring 20*20 cm. lined with parchment paper and press, until you form the crust.
  3. In a bowl, beat the cream cheese and the granulated sugar with a hand mixer, until it gets soft.
  4. Add the cold cream cheese OLYMPOS and resume mixing, until it is incorporated and until the cream is fluffy.
  5. Spread the cream onto the crust and put it in the fridge for 10’.
  6. In a small pot, boil 100 ml of OLYMPOS cream.
  7. Once boiled, all the white chocolate in pieces and mix.
  8. Pour the glaze onto the cheesecake and let it in the fridge for at least 2 hours.
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