Here in Brazil, we know as Dutch pie a pie rounded by cookies covered with chocolate, white cream filling and a chocolate ganache. There are numerous variations of the filling, since butter, cream, ice cream or condensed milk. We chose for the one that combines cream cheese and white chocolate. Be patient and let it to chill well. You can bet, it's delicious!
200g graham crackers crumbs
70g butter in room temperature
Plain cookies covered with chocolate
200g white chocolate
300g table cream
200g cream cheese
2 tbsp sugar
1 tsp vanilla extract
2 tsp gelatin powder
2 egg whites, whipped
60g milk chocolate
50g dark chocolate
150g table cream
Rub the butter in the crackers crumbs. Line the sides of a 22cm round springform pan with the covered cookies. Firmly press the cookie mixture into the base, carefully, do not damage the cookies on the side. Let to chill for 20 minutes.
Melt the white chocolate and stir in table cream. Let cool slightly.
Cream together the cream cheese and sugar until fluffy. With a spatula, stir in melted chocolate with table cream and vanilla extract.
Sprinkle the gelatin over 2 tsp of water. Dissolve the gelatin in microwave for 10 seconds. Stir very well the gelatin in the mixture. Gently, fold in egg whites. Refrigerate for at least 10 hours.
Melt dark and milk chocolate and stir in table cream. Cover the pie already chilled and refrigerate again until set.
Cook's tip: Even using cream cheese in the filling is not the same flavor of a cheesecake.
Serve: 8 portions.
Recipe from here.