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Ingredients
Body
- 170 g butter biscuits
- 80 g butter
Filling
- 250 g soft curd cheese
- 500 g Philadelphia cream cheese
- 200 g sour cream
- 170 g confectionery sugar
- 2 egg
- 90 g Hazelnut cream
Ganache
- 200 g white chocolate
- 70 ml whipped cream
- a Walnut cookies for decoration
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Directions
For the crust, mix crushed butter cookies with melted butter. Prepare a form (26cm), put baking paper at the bottom and spread the cookie mix. Smooth it evenly either with a soup spoon or the bottom of a glass.
Put all the ingredients for the filling into a bowl and mix it with a hand mixer. Pour the prepared filling over the biscuit layer and bake at 160 C for about 35 minutes (depends on the oven).
After baking, let it cool in a slightly open oven for about an hour (to prevent cracking). After cooling, the cheesecake will harden further (in case you find the center undercooked and trembling). Let it cool completely at room temperature and then pour ganache over it.
It is absolutely ideal to let it cool in the refrigerator until the next day.
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