14/02/2022
Soak the gelatin, leave it for 20-30 minutes, then drain the water. Pour 100 ml of cream into a saucepan and heat over low heat. As they heat up, add chopped white chocolate to them. Constantly stir the cream and bring it to uniformity. Add gelatin and continue heating the resulting mixture without boiling. Your goal is to dissolve the gelatin. Remove cream from heat, add cream cheese and vanilla to it, beat thoroughly. Separately, beat the remaining cream and gradually add them to the cream, without stopping stirring. Remove the cheesecake molds from the freezer and spread the cream on top of the base.
