Table of contents:
Those who like cheesecake will love this white truffle cake with chocolate and cream cheese. The highlight: It is quick and easy to prepare and tastes fantastic. An absolute delight with every bite.
ingredients
For the ground
150 g whole wheat butter biscuits
75 g melted butter
1 tbsp brown sugar
4 tbsp finely chopped nuts
For the cream
70 ml of milk
400 g cream cheese
50 grams of sugar
1 packet of vanilla sugar
3 eggs
1 tbsp cornstarch
preparation
For the bottom, crumble the biscuits very well until there are no large pieces left. Then melt the butter and add to the biscuit crumbs along with the sugar and nuts. Mix everything together and cover the bottom of a tart pan evenly with it. Pre-bake at 180 degrees in the oven for about 10 minutes.
Beat the cream cheese with the sugar, eggs and cornstarch until smooth, add the white chocolate cream and briefly whip again with the mixer.
Then the cream comes on the biscuit base and the white truffle cake can be put in the oven for 40-45 minutes, but this time at 160 degrees.
Tip: With this cake it is advisable to have a lower oven temperature, otherwise the cream will crack.
At the end of the baking time, remove the cake and let it cool down - ideally overnight in the refrigerator.
