Ivoire White Chocolate ‘No-Bake’ Cheesecake

Name: Ivoire White Chocolate ‘No-Bake’ Cheesecake
Ingredients: 454 g cream cheese; 1 vanilla pod / bean; 1 vanilla pod / bean; 168 g Valrhona Ivoire white chocolate, 35%, melted; 228 g heavy cream / double cream; 228 g heavy cream / double cream; 10 g silver gelatin sheets; 42 g water (for the syrup); 42 g water (for the syrup); 12 g albumin powder; 110 g strawberry purée; 15 g freeze-dried raspberry, crushed; 7 g Versawhip; 3 g xantham gum; 500 g raspberry purée; 5 g agar agar; 112 g granulated sugar (US); Mixed berries, fresh herbs and edible flowers; Mixed berries, fresh herbs and edible flowers; Mixed berries, fresh herbs and edible flowers

Preparation info

Yields
24

Difficulty
Easy

Appears in

Bachour Chocolate

By Antonio Bachour

Published 2015

About

Ingredients

Ivoire White Chocolate ‘No-Bake’ Cheesecake

454 g cream cheese
112 g granulated sugar (US)
1

Dessert

Method

Ivoire White Chocolate ‘No-Bake’ Cheesecake

Split and open vanilla pod, and then scrape seeds out. (Tip: You can save the left-over scraped pod to make vanilla sugar!).
In a stand mixer, fitted with a paddle attached, make a cream with cream cheese, sugar and vanilla seeds, beating mixture until creamy.
Pour melte