Cheesecake with white chocolate

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

1. 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.
2. Keep it in the freezer. Preheat the oven to 170 ° C.
3. 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.
4. Remove from the heat and set aside to warm.
5. Beat the cream cheese with the sugar and vanilla in a large bowl with the mixer, until the sugar is fluffy and melted.
6. 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.
7. Pour the mixture into the mold and flatten its surface.
8. 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).
9. Lower the thermostat to 150 ° C and bake the cheesecake for 1 hour and 10 minutes.
10. Take it out of the oven and put it in the fridge immediately so that it does not burst.
11. Allow to cool completely before unmolding. Serve it plain, or if you want with blueberries.