Ingredients
Mushroom Milk Mixture
Cheesecake Base
Instructions
Step 1
Combine *200 grams (1 cup) milk* and *50 grams (1.75 ounces) dried porcini mushrooms* in a saucepan. Heat on low for about 10 minutes.
Blend the mixture until smooth. You can strain it or leave the mushrooms in according to your preference. Ensure you have 120 grams (0.5 cups) of milk mixture; add more milk if necessary to reach this amount.
Step 2
In a small bowl, *dissolve 10 grams (0.35 ounces) gelatin in 50 grams (1.75 ounces) water* and let it bloom. Add the gelatin mixture and 150 grams (5.5 ounces) white chocolate to the hot mushroom milk mixture. Stir until completely melted and smooth.
Add 200 grams (7 ounces) cream cheese to the mixture, blending it until smooth. Fold in 250 grams (1 cup) semi-whipped cream until fully combined.
Step 3
Pour the cheesecake mixture into a mold or container. Freeze it until it is fully set. Once set, allow it to thaw slightly in the refrigerator before serving.
Servings
🌟 Elevate your dessert game by serving this White Mushroom Cheesecake with a drizzle of dark chocolate sauce and a sprinkle of sea salt. The contrast in flavors will leave your taste buds dancing!
For a fun twist, try topping your cheesecake with caramelized nuts or a berry compote. The sweetness from the toppings perfectly balances the cheesecake’s earthy undertones.
Hosting a dinner party? 🎉 Slice the cheesecake into elegant small servings, and garnish each plate with edible flowers and a dollop of whipped cream. Your guests will be amazed by the presentation and delighted by the flavor combination.
If you’re a fan of savory-sweet pairings, pair this cheesecake with a cheese platter. Include varieties like Brie or Goat Cheese along with some fresh fruit for an appetizer that’ll impress every palate.
Equipment
A high-quality blender will help you achieve a smooth mixture. Remember to pulse gradually to avoid over-blending.
Use a medium-sized heavy-bottom saucepan for even heating when simmering the milk and mushrooms.
A fine-mesh strainer ensures a silky texture by removing any bits of mushroom from the milk.
A large mixing bowl allows you to mix all ingredients efficiently without spills.
A flexible silicone spatula is perfect for folding in the whipped cream and scraping down the sides of the bowl.
Choose a container that seals well to maintain the cheesecake's freshness while freezing.
Variations
Adapt this exquisite recipe to fit any dietary lifestyle:
Gluten-Free Variation: 🌾 Use gluten-free white chocolate and ensure all other ingredients are certified gluten-free. This way, your cheesecake will be safe for those with gluten intolerance.
Vegan Variation: 🌱 Replace the milk with almond or soy milk, and use a plant-based gelatin substitute. Opt for vegan white chocolate and vegan cream cheese. Don’t forget to use dairy-free whipped cream for the perfect finish!
Faq
- What if I don't have a blender?
You can use an immersion blender or manually mash the mixture, though the texture might not be as smooth.
- How can I tell when my cheesecake is fully set?
After freezing, the cheesecake should be firm to the touch and hold its shape when cut. It shouldn’t wobble or appear too soft.
- Can I substitute a different type of cheese?
For a slight variation, you can use mascarpone cheese instead of cream cheese. This will give a richer flavor and denser texture.
- Is there a way to make the flavor of the mushrooms more subtle?
If you prefer a milder mushroom flavor, reduce the quantity of dried mushrooms to 30 grams.
- Can I prepare this cheesecake in advance?
Yes, this cheesecake can be made up to 2 days in advance. Just ensure it’s stored in an airtight container in the freezer to maintain its freshness.
- What's the best way to thaw the cheesecake before serving?
Move the cheesecake from the freezer to the refrigerator about 3-4 hours before serving. This will ensure it’s fully thawed but still retains its firm texture.
