Contest Winning White Chocolate Cheesecake Food

WHITE CHOCOLATE CHEESECAKE WITH A BLACKBERRY SAUCE

Steps:

• Grease a 9 in springform pan (I use Pam but butter will also work) and preheat the oven to 350°F.
• Combine crushed graham crackers, melted butter, sugar, and salt. Mix thoroughly.
• Press graham cracker mixture into the springform pan, packing it in firmly*.
• Bake crust in preheated oven for 8 minutes.
• Preheat oven to 350°F (or just leave on after baking the crust). Make sure the oven rack is in the center of the oven.
• In a microwave safe dish combine white chocolate and heavy cream. Microwave on 50% power for 30 seconds, stir and repeat until smooth. Set aside.
• In the bowl of a stand-up mixer combine granulated sugar, and cream cheese. Mix until well combined.
• Add in the melted white chocolate mixture, mixing until combined. Scraping down the sides of the bowl when necessary.
• Once white chocolate mixture is fully incorporated, add in the eggs one at a time. Let each egg become fully incorporated before adding the next. Scraping down the sides of the bowl when necessary.
• After the eggs are mixed in, add the vanilla, and mix until combined.
• Using foil, wrap the bottom of your spring form pan that has the baked crust in it. - this will help keep the water out. *
• Then pour the cheesecake batter into the springform pan.
• Place the cheesecake pan in a large roasting pan and pour boiling water into the roasting pan (making sure not to get water on the cheesecake). You want the water to reach ~2 inches up the side of the springform pan.
• Bake the cheesecake (in the roasting pan/water bath) at 350°F for 15 minutes then reduce the oven temperature to 225°F and bake for another 90 minutes. After 90 minutes turn your oven off and allow the cheesecake to come to room temperature* (this will take an hour or more). When you first turn the oven off the cheesecake will jiggle significantly. After it comes to room temperature it will still have a slight jiggle. (see video for example). I also like to crack the oven door just slightly so it lets the hot air out a little faster.
• Once at room temperature, refrigerate for 2 hours to allow it to completely set (aka no more jiggle).
• In a medium size saucepan, over medium heat, add blackberries, granulated sugar, and dessert wine. Bring to a boil, and boil for 3 minutes. Stirring occasionally. Then remove from heat.
• In a separate bowl combine cornstarch and water, whisking to fully combine.
• Stir cornstarch mixture into blackberry mixture. Then stir in vanilla and salt.
• You can use the sauce as is or puree it a bit with either an immersion blender, or a regular blender. I typically blend it a little but still like to keep larger pieces of blackberries in it too.

CONTEST-WINNING WHITE CHOCOLATE CHEESECAKE

Steps:

• In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. , In a large bowl, beat the cream cheese, sugar, flour and vanilla until well blended. Add eggs and yolks; beat on low speed just until combined. Stir in white chocolate. Pour over crust. Place pan on a baking sheet. , Bake at 350° for 45-50 minutes or until center is just set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , For sauce, in a large saucepan, combine the sugar, cornstarch and water until smooth. Add strawberries. Bring to a boil; cook and stir until thickened. Remove from the heat; stir in a few drops of food coloring if desired. Cool. , Spread strawberry sauce over top of cheesecake; drizzle with melted white chocolate. Refrigerate leftovers.

LEMONY WHITE CHOCOLATE CHEESECAKE

Steps:

• Preheat oven to 325°. Place a 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan; set aside. , In a small bowl, combine the flour, confectioners' sugar and zest; cut in butter until crumbly. Press onto the bottom and 1 in. up the sides of prepared pan. Place on a baking sheet. Bake 25-30 minutes or until golden brown. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Beat in white chocolate, flour, cream, lemon juice, lemon zest and vanilla. Add eggs; beat on low speed just until combined. Pour into crust. , Place pan in a large baking pan; add 1 in. of hot water to larger pan. Bake 65-85 minutes or until center is just set and top appears dull. , Remove pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour . Refrigerate overnight. Remove sides of pan. Garnish with white chocolate and lemon zest strips if desired. Freeze option: Wrap individual portions of cheesecake in plastic wrap and place in a resealable plastic freezer bag. Seal bag and freeze for future use. To use, thaw completely in the refrigerator.

PRIZEWINNING CHOCOLATE CHEESECAKE

Steps:

• Mix graham crumbs, nuts, butter and 1/2 tsp. vanilla until well blended; press onto bottom and up side of 9-inch pie plate. Refrigerate until ready to use.
• Beat cream cheese and sugar in large bowl with mixer until well blended. Add hazelnut spread and remaining vanilla; mix well. Whisk stir in COOL WHIP; spoon into crust.
• Refrigerate 4 hours.

DORA'S PRIZE WINNING CHEESECAKE

Steps:

• You need a 9 inch springform pan for this cake.
• Melt the chocolate chips, either in the microwave or over a double boiler.
• Take the cream cheese out of the fridge, it needs to be softened.
• Heat oven to 400°F.
• In a bowl, combine ¾ cup flour and 2 teaspoons sugar.
• Using an fork or pastry blender cut in butter (or margarine) until mixture looks like coarse crumbs.
• Stir in 2 teaspoons of the melted chocolate - keep the rest for the filling.
• Press the mixture into the bottom of the ungreased springform pan.
• Bake at 400 degrees for about 10 minutes or until very light brown.
• Remove from oven and lower the heat to 325°F.
• In a large bowl beat the cream cheese and sugar until light and fluffy (you could do this by hand but I would use an electric mixer, you'll need it in a minute anyway).
• Add ¼ cup flour and the vanilla and blend well.
• Using low speed on an electric mixer add the eggs one at a time, beating until just blended.
• Add the sour cream and mix well.
• Take 1 ¾ cups of the filling and put it in a separate bowl and stir in the rest of the melted chocolate.
• Pour half of the plain filling into the pan, over the crust.
• Take half the chocolate filing and put it on the plain filling by spoonfuls scattered around.
• Pour in the rest of the plain filling.
• Take the rest of the chocolate filling and top the plain filling again by spoonfuls.
• Using a butter knife swirl the chocolate through the plain filling.
• Bake at 325F for 60-75 min or until center is almost set (putting a shallow pan half filled with water in the bottom of your oven should help keep the cake moist and reduce cracking).
• Remove the cake and let sit for 10 minutes before removing the sides of the springform pan.
• Let the cake cool for 2-3 hours then refrigerate overnight before serving.
• Enjoy! ( Please note that I am not a cake baker and have not made this recipe for many years- I am GUESSING at the the prep time - I apologize if I am wildly off -- the cooking time is a total of the times for the crust and the rest of the cake).