White Chocolate Truffle Cheesecake – a delicious recipe with digestive biscuits, butter, water, unflavored gelatin, heavy whipping cream, heavy whipping cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Mix biscuits and butter together in a bowl until well blended. Press crust mixture into the base of a deep, 8-inch springform cake pan.
2
Place water in a small bowl. Sprinkle gelatin on top. Let stand until thickened, about 10 minutes.
3
Heat a saucepan over medium-low heat; fill with water to just below the bottom. Place bowl of gelatin mixture over water; heat until mixture is dissolved, 1 to 2 minutes.
4
Beat 1 1/2 cups plus 4 teaspoons cream in a chilled glass or metal bowl with an electric mixer until soft peaks form.
5
Beat cream cheese and white chocolate together in a separate bowl bowl using an electric mixer until even and smooth; fold in whipped cream. Add gelatin mixture gradually; mix until just combined. Pour batter over the crust. Chill until set, 8 hours to overnight.
836
kcal
Calories
82
g
Fat
20
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 3/4 cups digestive biscuits, crushed, 1/2 cup melted butter, 3 tablespoons water, 2 1/4 teaspoons unflavored gelatin, and more.
Yes, White Chocolate Truffle Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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