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Cheesecake with white chocolate and lemon

ingredients

servings

10

Chocolate chips

40 oz

Isinglass

2 unit

Food colouring

to taste

Lemons

1 unit

White chocolate

100 oz

Icing sugar

100 oz

Citrus flavoured yogurt

125 oz

Fresh cream

200 oz

Philadelphia spreadable cheese

150 oz

Mascarpone cheese

250 oz

Butter

90 oz

Digestive biscuits

200 oz

Desserts from Italy

Cheesecake with white chocolate and lemon

Cheesecake with white chocolate and lemon

with gluten with fish with lactose

ready in

3 hours

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Cheesecake with white chocolate and lemon

Two ingredients so diverse, white chocolate and lemon, two contrasting flavors, which together in this cheesecake blend seamlessly 3 So fresh, try it in the summer but not only!

Cheesecake with white chocolate and lemon step 1

step 1

Blend the biscuits and mix together with the melted butter to obtain a homogeneous mixture to be spread on the bottom of a mold a 22 cm zipper. Level the base and place it in the fridge.

Cheesecake with white chocolate and lemon step 2

step 2

Soften the gelatine in cold water sheets. In a bowl started to work the Philadelphia and mascarpone with the icing sugar, then add the yogurt, zest and lemon juice.

Cheesecake with white chocolate and lemon step 3

step 3

Whip the cream. Squeeze the gelatine sheets and let them melt on the fire with a tablespoon of milk, add it to the cream, and then add the cream mixing it with a spoon.

Cheesecake with white chocolate and lemon step 4

step 4

Divide the cream into two bowls.

Cheesecake with white chocolate and lemon step 5

step 5

In an add white chocolate previously melted in a double boiler. In the other a hint of yellow food coloring, but only for decorative purposes, to differentiate even further the two creams.

Cheesecake with white chocolate and lemon step 6

step 6

Regain the mold from the fridge and pour the first cream with white chocolate on the biscuit base, put in the refrigerator for about an hour, then you can add the second cream, making it level as much as possible.

Cheesecake with white chocolate and lemon step 7

step 7

Store the cheesecakes in the refrigerator for at least 2 more hours. I usually prepare the night before so it's good.

Cheesecake with white chocolate and lemon step 8

step 8

The white chocolate chips you can add them before you store it in the fridge or before serving.

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