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Ingredients
Corpus
- 250 g butter biscuits
- 125 g butter
- 2 tablespoon milk
Cream
- 350 ml whipped cream
- 250 g mascarpone
- 150 g cream cheese
- 70 g confectionery sugar
- 200 g white chocolate
Ganache
- 150 g white chocolate
- 75 ml whipped cream
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Directions
Melt the butter, add crushed butter biscuits and milk. We get a compact mass that we evenly press into a 22 cm diameter mold and put it in the refrigerator while we prepare the cream.
Melt the chocolate over steam and let it cool down a bit.
In the meantime, mix the mascarpone with cream cheese and powdered sugar. Stir in some cooled chocolate and mix well again.
In another bowl, whip the cream well. (You can add 1 stabilizer). Then gently mix it into the first mixture. Apply the finished cream evenly to the body and return it to the refrigerator while preparing the ganache.
Heat the cream on a plate over medium heat and let the chocolate melt in it, stirring constantly. Pour over the cheesecake and let it solidify in the cold, preferably overnight.
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