American cheesecake with white chocolate

Ingredients for 1 servings:

• 1 pack of Hobbit biscuits, coarse
• 90 ml butter, melted
• 30 g sugar
• 1 pinch of salt
• 1,000 g double cream cheese
• 400 g sugar
• 70 g flour
• 250 ml sour cream
• 7 ml vanilla extract
• 5 eggs
• 200 g chocolate, white

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

for 16 pieces

Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Wrap the outside of the springform pan twice with aluminum foil. Crush the cookies in a freezer bag and mix with the melted butter and sugar. Pour into the springform pan and press down evenly. Refrigerate for 15 minutes, then bake on the middle rack for 15 minutes. Let cool. Beat the cream cheese in a large bowl until fluffy. In a separate bowl, mix the sugar and flour together, then slowly stir into the cream cheese. Stir gently for a few minutes, then add the sour cream and vanilla. Slowly melt the chocolate in a bain-marie with hot water. Now stir the eggs into the batter, one at a time, but don’t overcook them! Fold in the melted chocolate, then pour the mixture into the springform pan. Place the springform pan in a large roasting pan (or a deep baking sheet) and fill it halfway with boiling water. Place in the oven and bake for 45 minutes. Then reduce the temperature to 160 degrees Celsius and bake for another 30 minutes. Then turn off the oven and let it cool for 1 hour with the oven door half-open. Remove from the oven and let it cool completely on a wire rack. Refrigerate overnight and remove from the pan the next day.