White Chocolate Cheesecake

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Ingredients for the base

  • 150 g biscuits
  • 70 g cow milk butter

Ingredients for the cream

  • 500 g cream cheese
  • 350 ml 36% heavy cream
  • 150 g ION PATISSERIE white couverture
  • lemon zest

Method for the base

Melt the butter over low heat, and pour it into a bowl with the biscuits you have grated.

Mix well with a spoon, and pour into a 16 cm baking hoop.

Spread the mixture evenly, and then place in the refrigerator, until you prepare the cream.

Method for the cream

Melt the white couverture over a bain-marie.

Then, in a mixer’s bowl, place the cream cheese, and beat well using the whisk attachment for one minute.

Add the frozen cream, and mix on medium speed until it becomes whipped cream.

Take a small amount of your whipped cream with a mariz and mix it with the melted white couverture.

Next, pour the white couverture mixture into your whipped cream, and mix with the mariz until completely homogenized.

At this point, optionally, you can add the lemon zest.

Pour the cream into the baking hoop, over the cookie layer, and then place in the refrigerator until chilled.

 

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