Delicious white chocolate cheesecake recipe
Preheat the oven at 160 degrees Celsius. Grease the dish or the springform pan and put baking paper on the bottom. Crumble the shortbread biscuits or grind them in a food processer.
Melt the butter and mix with the cookie crumbles in.
Put the resulting mixture in the dish and press the whole equally with the bottom of a table spoon down.
Put the crust in the oven for ten minutes. After removing the crust, lower the oven temperature to 120 degrees Celsius.
In the meantime, break the white chocolate in pieces and melt above a bain marie.
Split the eggs. Add the Greek yogurt and the sugar to the egg yoke. Stir while adding the molten chocolate.
Pour this mixture over the crust. Bake the cake for about 60 minutes just below the middle of the oven. Remove the cake and let it cool down outside the oven. Then, put the cake in the fridge for an hour to let it cool down further. Finally, decorate the cake with raspberries and powdered sugar.
- 200 gram shortbread biscuits
- 100 gram butter
- 400 gram white chocolate
- 3 eggs
- 500 gram Greek yogurt
- 200 gram finely granulated sugar
- Butter for greasing
- Raspberries for garnishing (optional)
- Baking dish or springform pan