Valkosuklaa-Daimhyydykekakku
recipe

A delightful and creamy cheesecake combining white chocolate and Daim chocolate flavors, perfect for celebrations or indulgence.
Preparation Time: 30 minutes + chilling
Serving Size: 10-12 servings

Ingredients

- 1 dl sugar
- 112 g Daim chocolate (2 bars)
- 130 g white chocolate (1 bar)
- 70 g raspberry cookies (or other cookies)
- 1 can of quark
- 2.5 dl whipped cream
- 100 g margarine
- 2.5 tsp vanilla sugar
- 150 g cappuccino cookies (similar to Dominon)
- 4 sheets of gelatin

Instructions

1. Crumble the raspberry and cappuccino cookies into fine crumbs.
2. Melt the margarine and mix it with the cookie crumbs.
3. Press the cookie mixture firmly into the bottom of a springform pan.
4. Soak the gelatin sheets in cold water for about 10 minutes.
5. Gently melt the white chocolate in the microwave or in a water bath.
6. Whip the cream until fluffy.
7. Mix the quark, sugar, vanilla sugar, and melted white chocolate together.
8. Carefully fold the whipped cream into the mixture.
9. Add the chopped Daim chocolate to the mixture.
10. Heat a small portion of the mixture and dissolve the gelatin sheets in it. Quickly mix it into the rest of the mixture.
11. Pour the mixture over the cookie base and smooth the top.
12. Allow to chill in the refrigerator for at least 4 hours or overnight.
13. Optionally, decorate with more Daim chocolate before serving.

Nutritional Information (per serving)

- Energy: 320 kcal
- Protein: 5 g
- Carbohydrates: 30 g
- Fat: 20 g
- Fiber: 1 g

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