This cheesecake is awesome. Awesome, I tell you! And pretty easy for a cheesecake. It's perfect for summer, as you do not need to bake it and it is so light and fluffy. This has become my new favorite cheesecake!
There's something about the combo of white chocolate and hazelnut that just goes so perfectly together. This crust was inspiring - my mind was racing with all the different fillings I could put into this delicious nutty crust.
3/4 cup hazelnuts (toasted) or 3 1/4 oz ground hazelnuts
12 graham crackers, broken into pieces
1/4 cup sugar
6 Tbsp butter, melted
Whiz everything, except the butter, in the food processor until fine crumbs. Add melted butter. Pat into a 8 inch spring form pan, pushing the crust up the sides. Bake at 350F for about 10-15 minutes, until the crust is set and golden. Allow the crust to cool completely before proceeding with the filling.
1- 1/4 oz. package unflavored powdered gelatin
2/3 cup water
16 oz. cream cheese at room temperature
2 cups white chocolate chips (use a good quality white chocolate)
1- 14oz. can sweetened condensed milk
1 cup heavy whipping cream
Melt the white chocolate in the microwave at 30 second intervals or over a double boiler, until completely melted. Allow to cool slightly. Combine the gelatin and water in a small saucepan and allow to sit for one minute. Heat over low until the gelatin is completely dissolved. Whip the cream cheese with an electric mixer until smooth. Add the condensed milk and whip, scraping down the bowl, until combined. Add the melted white chocolate and continue to mix, scraping down the bowl, until everything is combined. Lastly, add the gelatin to the mixer and mix well. Set aside. Whip the heavy cream until peaks form, fold the heavy cream into the cheesecake mixture until completely combined. Pour into cooled crust and refrigerate for at least 4-6 hours, until set. Enjoy!