Ingredients for 6 people
For the base
- 200 gr. Digestive cookies ground ground
- 75 gr. (5 tablespoons) melted butter
For stuffing
- 350 gr. Chopped white chocolate
- ½ φλ. sugar
- 900 g cream cheese
- 4 large eggs
- 1 sachet of vanilla
Implementation
- First mix the ground cookies with the melted butter and press the mixture to cover the bottom of a mold with a removable base with a diameter of 23 cm.
- Keep it in the freezer. Preheat the oven to 170 ° C.
- Melt the milk chocolate in a baking pan (in a bowl over a saucepan of boiling water, without the bottom touching the water), stirring constantly.
- Remove from the heat and set aside to warm.
- Beat the cream cheese with the sugar and vanilla in a large bowl with the mixer, until the sugar is fluffy and melted.
- Then, beat in the melted chocolate and the eggs one by one, waiting for one to incorporate before adding another and beating the mixture on low speed.
- Pour the mixture into the mold and flatten its surface.
- Place a metal pan on the base of the oven and put in about 3 fingers of hot water (the steam will help the cheesecake not to burst).
- Lower the thermostat to 150 ° C and bake the cheesecake for 1 hour and 10 minutes.
- Take it out of the oven and put it in the fridge immediately so that it does not burst.
- Allow to cool completely before unmolding. Serve it plain, or if you want with blueberries.