White Chocolate Espresso Cheesecake

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White Chocolate Espresso Cheesecake
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Health Score:
5,2 / 10
50 min.
ready in 5 h. 10 min.
Ready in


For the crust
70 grams butter
70 grams sugar
1 egg
100 grams Pastry flour
40 grams chopped almonds
1 generous pinch Baking powder
3 Tbsps milk
For the cheese mixture
10 sheets white gelatin
200 grams white Chocolate
700 grams Quark
2 Tbsps lemon juice
50 grams sugar
150 milliliters Whipped cream
4 Tbsps brewed Espresso
2 Tbsps Cocoa
For garnish
250 milliliters Whipped cream
3 Tbsps powdered sugar
dark Chocolate shaving
How healthy are the main ingredients?
Whipped creamChocolateWhipped creamsugarsugaralmond

Preparation steps


For the crust: Preheat the oven to 180°C (approximately 350°F). Line a springform pan with parchment paper.


In a bowl, beat the butter with the sugar until light and fluffy. Beat in the egg. In another bowl, stir the flour with the nuts, cocoa powder and baking powder. Alternately add the flour mixture and milk to the butter mixture until smooth. Pour into the prepared springform pan and bake until an inserted toothpick comes out clean, about 15-20 minutes.


Remove from the oven and allow to cool.


For the cream cheese mixture: Soak the gelatine sheets in a bowl of cold water until softened, about 10 minutes.

Coarsely chop the chocolate and place in a bowl. Set over a pot of simmering water until melted allow to cool.


In a bowl, stir the quark with the lemon juice and sugar. Dissolve the gelatine sheets in the warm chocolate and stir into the quark mixture. In another bowl, beat the cream until stiff. Gently fold the cream into the cheese mixture.


Drizzle 2 tablespoons of the espresso over the crust. Spread the cream cheese mixture on top in an even layer. Dust with the cocoa powder, cover and refrigerate until set, about 4 hours.


For garnish: In a bowl, beat the cream and icing sugar until stiff. Gently fold in the remaining espresso. Spread the cream on top of the cake and sprinkle with chocolate shavings.