Recipe: White Chocolate Cheesecake Recipe

1- Reduce the biscuits to crumbs in your food processor. Add the butter previously melted in the microwave, mix.

2- Place your 4 circles on a sheet of parchment paper itself placed in a tray then distribute the preparation at the bottom by pressing well with the back of a small spoon.

3- Place the cold fresh cream in the bowl of your electric mixer then beat vigorously until you obtain a very firm consistency.

4- While the whipped cream is rising, put your white chocolate in a bowl then microwave it for 20 seconds, mix well then put it back for 10 seconds if needed. Don't rush, the residual heat will do its work outside the microwave. It's better to do small intervals otherwise the white chocolate burns and that would be a real shame.

5- When the cream is firm, pour the melted white chocolate in a thin stream over it then continue beating just long enough to incorporate it, approximately 5 to 10 seconds. If you beat too long, you get white chocolate butter which is absolutely not the desired effect.

6- To finish, place this mousse in your circles, tap the tray to put everything in place. In a bowl, put the dark chocolate and fresh cream, heat until boiling (20 seconds) then mix to homogenize the ganache. Place 1 teaspoon on the white mousse and quickly draw arabesques with a wooden pick. Place everything in the freezer for at least 2 hours then push the biscuits from below to push them out from the top, place them on the serving plates and leave them 1 hour in the refrigerator.