White Chocolate Forest Cake with Ginger Snap Crust
Equipment
- 1 springform pan 9-inch
- 1 food processor
- 1 Mixing bowl
- 1 microwave-safe bowl
- 1 Whisk
- 1 Spatula
- 1 hand mixer
Ingredients
- 200 gram Ginger snap cookies crushed
- 100 gram Unsalted butter melted
- 300 gram White chocolate chopped
- 300 milliliter Heavy cream
- 250 gram Cream cheese softened
- 100 gram Powdered sugar
- 1 teaspoon Vanilla extract
- 100 gram Fresh cherries pitted and halved
- 50 gram Dark chocolate grated
Instructions
- Preheat the oven to 350°F (175°C).
- Mix crushed ginger snap cookies with melted butter in a mixing bowl.
- Press the cookie mixture into the bottom of the springform pan to create a crust.
- Bake the crust for 10 minutes, then set aside to cool.
- Melt the white chocolate in a microwave-safe bowl, stirring every 30 seconds.
- In a separate bowl, beat the cream cheese, powdered sugar, and vanilla extract with a hand mixer until smooth.
- Gradually add the melted white chocolate to the cream cheese mixture, and mix until fully combined.
- Whip the heavy cream in a separate bowl until soft peaks form.
- Fold the whipped cream into the white chocolate mixture using a spatula.
- Pour the filling over the cooled crust in the springform pan.
- Smooth the top with a spatula and scatter the cherries over the filling.
- Refrigerate the cake for at least 2 hours to set.
- Before serving, garnish with grated dark chocolate.
Notes
For an extra burst of flavor, consider adding a tablespoon of cherry liqueur to the filling mixture. Ensure the cream cheese is at room temperature before mixing to avoid lumps. If fresh cherries are not available, canned cherries can be used after draining excess juice. Adjust the sweetness by varying the amount of powdered sugar to taste.
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