White Chocolate Cheesecake, Like A Mousse

White chocolate cheesecake - Lilie Bakery

Ce white chocolate cheesecake will seduce you with its airy texture, like a mousse! The key ingredient? The addition of whisked egg whites to the classic preparation….

How to make this white chocolate cheesecake?

Like all cheesecake, we start by making the base with mixed cookies and melted butter. I like to use low-sugar cookies for this.

Then for the creamy preparation, this is a mixture of fresh cheese (Philadelphia), crème fraîche and white chocolate. The key ingredient, as specified above, are the whisked egg whites that are incorporated at the last moment to lighten everything!

Why are you going to love this recipe?

For its delicious white chocolate taste! I recommend you use a white chocolate pastry of quality if possible. You will also love it for its airy texture like a mousse!

It's light, and it can be served easily at the end of a meal, accompanied by fresh fruit, or with a raspberry or red fruit coulis ...

Other recipes to try

If you like cheesecakes, I also recommend other flavors, like this Salted butter caramel cheesecake or this Chocolate coconut cheesecake for example.

If you realize this White chocolate cheesecake, do not hesitate to tag @liliebakery on Instagram so I can see your accomplishments :)

White chocolate cheesecake - Lilie Bakery
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4.8 on 4 votes

White Chocolate Cheesecake, Like A Mousse

With its airy texture, it's impossible to resist this white chocolate cheesecake ...
Preparation20 min
Baking50 min
Total1 h 10 min
Recipe type: Dessert, Snack
Kitchen room: American, French
Quantity: 6

Ingredients:

  • 150 g low-sugar dry cookies type 'Petits Bruns' or 'McVities'
  • 65 g soft butter, melted
  • 3 cs dark chocolate chips
  • 180 g white chocolate pastry
  • 400 g fresh cheese (Philadelphia)
  • 70 g Granulated sugar optional if your white chocolate is very sweet
  • 20 cl whole cream 30% mg
  • 1 cc liquid vanilla extract
  • 3 eggs
  • Chocolate shavings for decoration optional

Preparation:

  • Line a springform pan about 20cm in diameter with parchment paper.
  • Prepare the biscuit base: crumble the dry biscuits and mix them with the melted butter. Place this biscuit base in the bottom of the mold, packing well with the back of a tablespoon or the bottom of a glass.
  • Sprinkle the whole with dark chocolate chips, and tamp down again. Reserve in the fridge.
  • Melt the white chocolate in a double boiler. Then reserve.
  • Preheat the oven 175 ° traditional heat.
  • In a large bowl, beat the cream cheese to relax it, add the sugar, cream and vanilla. Mix well until you get a creamy and smooth consistency.
  • Add the egg yolks, then the warm melted white chocolate.
  • Separately, beat the egg whites until stiff. Add the egg whites to the preparation.
  • Pour everything over the biscuit base, smoothing the surface.
  • Bake for about 50 minutes (cover if necessary during cooking, and adapt the cooking time to your oven). Let cool and refrigerate before tasting.
  • Before serving, add white chocolate shavings and / or a coulis of red fruits, raspberries ...

Notes:

The cheesecake will taste better the day after it is cooked, so be patient :)
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)

- Equipment used -

Moule charnière 20
Pistoles chocolat blanc
Maryse
Mixeur plongeant kitchenaid
Moule charnière 20
Pistoles chocolat blanc
Maryse
Mixeur plongeant kitchenaid
Moule charnière 20
Pistoles chocolat blanc
Maryse
Mixeur plongeant kitchenaid
March 23, 2019

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17 comments

  1. Reply

    Pauline

    March 28, 2012

    Huuuuummmmm, a killer ^^

  2. Reply

    Mercotte

    March 29, 2012

    the photo is very tasty!

  3. Reply

    auroreinparis

    March 30, 2012

    Excellent! But it seems to me very complicated to do! ...

    • Reply

      orelyb

      March 30, 2012

      No, not more difficult than a chocolate cake!

  4. Reply

    Roxana

    12th October

    First of all FElicitation for this wonderful blog. I would like to make this recipe but I have a quick question I have a gas oven which is not really made for pastry unfortunately but I was wondering if I cook it 50 min at 180 will it make me overcook the cookie? I don't have a blender can I crush them in a freezer bag with a glass?
    I hope see you soon!
    Thank you for these recipes
    Roxana

    • Reply

      Lilie bakery

      12th October

      Thanks Roxana! For the oven, I admit that I have never tested a gas oven, so I cannot advise you. On the other hand, do not worry about overcooking the biscuit because it soaks up the cream cheese mixture, so it is always a little damp. Good idea to crush your cookies with a glass! @ soon

  5. Reply

    Roxana

    12th October

    Thank you for your answers so quick, I will try and I will tell how it went! And for the rhodoid papuer I will try to find some in a hardware store in Toulouse I hope I will find it! Thank you to you for these beautiful recipes

  6. Reply

    Roxana

    21th October

    Hello again, Lilie tell me I went to intermarché at Carrefour Marquet in the cheese department and I found plain philadelphia garlic and fine grass cucumber milka but not the cream cheese can you tell me in which supermarket you find this cream cheese please. Thank you

    • Reply

      Lilie bakery

      22th October

      You can find it in all supermarkets, cream cheese is “plain”.

  7. Reply

    Roxana

    23th October

    Ha ok thank you I'm happy now and thank you

  8. Reply

    Roxana

    25th October

    A real delight this cheesecake we waited a day before eating it and I can tell you that it is a pure wonder thank you to you lilie I keep the recipe carefully

  9. Reply

    the Ant Elé

    April 14th

    it looks super good this cheesecake! fondant, soft and its biscuit all below… .. hummmmm!

  10. Reply

    pauline

    April 3th

    hello, I love this recipe and will try it! I just have a quick question, my cheesecake is for Sunday do you think I can make it today (Friday) or is it better to wait until tomorrow?

    thank you ^^

    • Reply

      Lilie bakery

      April 5th

      Hello, ideally a cheesecake is prepared a little in advance to make it better… @ soon

  11. Reply

    AL

    August 10, 2015

    Good evening, I just wanted a clarification, the crème fraîche must be thick or runny? Thank you bcp lilie your blog is overflowing with gluttony, it's a pleasure to test your delicious recipes !!! Good continuation!!!

    • Reply

      Lilie bakery

      August 13, 2015

      Hello, this is heavy cream. When it must be liquid I usually specify it. @ soon

  12. Reply

    A_lfg7566

    February 11 2018

    It is really to die for, super light, I made it three days in advance, the base with delicious chocolate chips and with a raspberry coulis it was great!

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