Luxurious, creamy and surprisingly light! A sweet ending for your next holiday get together.
1 ¼ cups graham crumbs or gingerbread cookie crumbs
⅓ cup unsalted butter, melted
500 g cream cheese, softened (2x250g packages)
¾ cup sugar
2 tsp gelatin powder, dissolved in 1/4 cup boiling water
300 g Callebaut white chocolate, melted
1 cup whipping cream, lightly whipped
1
Lightly grease a 9-inch springform pan or line the bottom with parchment paper.
2
In a small bowl combine the graham crumbs and melted butter. Spread evenly over the bottom of the springform pan and gently press.
3
Using a stand mixer or handheld beaters, blend the cream cheese with sugar until light and creamy.
4
Stir in the gelatin/water mixture and the melted white chocolate.
5
Using a spatula, fold the lightly whipped cream in.
6
Pour the cream cheese mixture over the prepared base, smoothing the top.
7
Refrigerate for 3 hours or until set.
8
Garnish with gold flake, fresh berries and dust with icing sugar.
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Ingredients
1 ¼ cups graham crumbs or gingerbread cookie crumbs
⅓ cup unsalted butter, melted
500 g cream cheese, softened (2x250g packages)
¾ cup sugar
2 tsp gelatin powder, dissolved in 1/4 cup boiling water
300 g Callebaut white chocolate, melted
1 cup whipping cream, lightly whipped
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