White Chocolate No-Bake Cheesecake

Name: White Chocolate No-Bake Cheesecake
Yield: 6 servings
Cuisine: American
Ingredients: 100 grams Oreos; 40 grams Butter; 150 grams Cream cheese; 100 grams Sour cream; 1 tbsp Lemon juice; 2 Egg yolk; 50 grams Granulated sugar; 150 grams Milk; 3 boxes White chocolate; 150 grams Heavy cream; 8 grams Gelatin; 60 grams Water; 1 Ladyfinger biscuits

cookpad.japan @cookpad_jp

I combined my favorite white chocolate with no-bake cheesecake that I have recently become hooked on, to make a no-bake chocolate cheesecake of sorts!
Or is it cheese chocolate tiramisu? Anyway it's that kind of cheesecake!

You don't have to crush the Oreo cookies too finely.
Adjust the amount of granulated sugar to suit your tastes. (I used 40 g.) Recipe by ko-ko

cookpad.japan @cookpad_jp

You don't have to crush the Oreo cookies too finely.
Adjust the amount of granulated sugar to suit your tastes. (I used 40 g.) Recipe by ko-ko

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Ingredients

6 servings

Base:
100 gramsOreos
40 gramsButter
No-bake batter:
150 gramsCream cheese
100 gramsSour cream
1 tbspLemon juice
2Egg yolk
50 gramsGranulated sugar
150 gramsMilk
3boxes White chocolate
150 gramsHeavy cream
8 gramsGelatin
60 gramsWater
1Ladyfinger biscuits

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Steps

1

Wrap the mold in aluminum foil so it will not spill out.
2

Remove the Oreo filling from the cookies, weigh 100 g into a plastic bag, crush, add in the melted butter, and rub together.
3

Pack into the mold from Step 2 (you can also use biscuits, sponge cake, or ladyfinger biscuits if you prefer).
4

Dissolve the gelatin in water, and place into a hot water bath to thoroughly dissolve.
5

Add the cream cheese, sour cream, and lemon juice to a bowl, and stir until smooth while placing in a hot hater bath.
6

Add the egg whites and granulated sugar to a separate bowl, and whip until it thickens.
7

Add the milk to a pot, turn on the heat, add in the gelatin once it begins boiling around the edges, turn off the heat, and dissolve the chocolate in the residual heat.
8

Add Step 7 to Step 6 a bit at a time while stirring.
9

Now, add Step 8 to the bowl from Step 5 and mix (it's best to pass through a strainer for a smooth texture).
10

Add the heavy cream to another bowl and whip until it forms thick ribbon when scooped from the bowl (until it drops slowly back into the bowl).
11

Add Step 9 to Step 10, and stir together.
12

Thicken it by placing the bottom of the bowl in a cold water bath (ice water).
13

Pour into the mold and let chill for half a day to solidify (there will be a bit of batter leftover. Place into another container to taste test..)
14

It is done..
15

It is really pretty if you decorate with the edges with ladyfinger biscuits!
16

You can also make it in an 18 cm round mold... I topped this one with macarons!