FROZEN RASPBERRY & WHITE CHOC CHEESECAKE
With its biscuit base and creamy topping, cheesecake is always a winner. This fruity frozen version is a perfect make-ahead dessert for entertaining
Provided by Sarah Cook
Categories Dessert
Time 1h20m
Yield Cuts into 15 squares
Number Of Ingredients 9
Steps:
- Brush a 20 x 30cm baking tin with a little oil, then line well with two layers of cling film, leaving overhang for lifting out - or use a tin with a loose bottom. Put the biscuits into a food processor and whizz to crumbs, then tip in the melted butter and mix again. Press the crumbs firmly into the base of the prepared tin, then chill while you make the filling.
- Put the cream and chocolate in a small pan. Melt very gently, stirring, until no lumps of chocolate remain. Clean out the food processor and add the raspberries and creamy chocolate mixture. Whizz together until it can't get any smoother, then rub through a sieve to get rid of the raspberry seeds.
- Put the cream cheese into a mixing bowl with the sugar and the sieved raspberry mixture. Beat with an electric whisk until smooth.
- Let the ice cream soften in a big bowl, but not melt, then fold in the cream cheese mixture a little at a time until well mixed and no ice-cream lumps are visible. Scrape into the prepared tin and level the top. Cover with cling film, not letting it touch the top of the cheesecake, then freeze at least overnight or up to 3 months before serving.
- To serve, remove the covering cling film, lift out the cheesecake, or slide out if in a loose-bottomed tin. Remove any remaining cling film. Decorate the top with fresh raspberries and drizzle with a little more melted white chocolate.
Nutrition Facts : Calories 502 calories, Fat 40 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 22 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.7 milligram of sodium
WHITE CHOCOLATE CHEESECAKE
Go on, you deserve it! Reward yourself with a cool slice of cheesecake featuring the rich, creamy taste of white chocolate.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 10h13m
Yield 16
Number Of Ingredients 12
Steps:
- Move oven rack to lowest position. Heat oven to 400°F. Lightly grease bottom and side of springform pan, 8x3 inches; remove bottom.
- Mix cracker crumbs, pecans, 2 tablespoons sugar and the butter. Press about 3/4 cup of the crumb mixture evenly on bottom of pan. Place on cookie sheet.
- Bake 6 to 8 minutes or until golden brown; cool.
- Assemble bottom and side of pan; secure side. Press remaining crumb mixture 2 inches up side of pan. Cut 11-inch circle of heavy-duty aluminum foil. Place pan on foil circle; press foil up side of pan to prevent dripping in oven during baking.
- Place white baking chips in 2-cup heatproof glass measure. Place measure in 1 1/2-quart saucepan. Add water to saucepan until 2 inches deep. Heat over low heat, stirring frequently, until chips are melted. Remove measure from saucepan.
- Increase oven temperature to 475°F.
- Beat melted chips, 3/4 cup sugar and the flour in large bowl with electric mixer on medium speed until blended. Beat in cream cheese and egg yolks until smooth. Continue beating, adding the eggs one at a time, then the sour cream until blended. Pour batter carefully into crust. Cover pan with aluminum foil.
- Bake 20 minutes; remove foil. Reduce oven temperature to 300°F. Bake 1 hour. (If cheesecake browns too quickly, cover loosely with aluminum foil during last 30 minutes of baking.)
- Turn off oven and leave cheesecake in oven 15 minutes. Cool on wire rack 15 minutes. Run metal spatula along side of cheesecake to loosen before and after refrigerating. Cover tightly and refrigerate at least 8 hours, but no longer than 5 days. Run metal spatula along side of cheesecake to loosen; remove side of pan. Place cheesecake on serving plate. Top with fruit. Immediately refrigerate any remaining cheesecake after serving.
Nutrition Facts : Calories 355, Carbohydrate 31 g, Cholesterol 100 mg, Fiber 1 g, Protein 5 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 180 mg
FROZEN CHOCOLATE CHEESECAKE TART
I first made this irresistible dessert for some dinner guests. They were overwhelmed by it's rich flavor and appearance. My husband commented that it was the best dessert he had ever eaten in his whole life. -Heather Bennett, Dunbar, West Virginia
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine cookie crumbs and butter. Press onto the bottom and up the sides of a greased 9-in. fluted tart pan with a removable bottom. Cover and freeze for at least 1 hour. , In a large bowl, beat cream cheese and sugar until smooth. Beat in the vanilla chips, cream and vanilla until well combined. Stir in chocolate chips; pour over crust. Cover and freeze for 8 hours or overnight. , Uncover and refrigerate 3-4 hours before serving. If desired, sprinkle with miniature chocolate chips. Refrigerate leftovers.
Nutrition Facts : Calories 546 calories, Fat 36g fat (20g saturated fat), Cholesterol 52mg cholesterol, Sodium 291mg sodium, Carbohydrate 53g carbohydrate (18g sugars, Fiber 2g fiber), Protein 6g protein.
WHITE CHOCOLATE BLUEBERRY CHEESECAKE
What could be better? White chocolate, cheesecake and blueberry topping!
Provided by Scott M.
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h20m
Yield 16
Number Of Ingredients 17
Steps:
- Preheat oven to 275 degrees F (135 degrees C). Make the crust: In a food processor, blend together the graham cracker crumbs, almonds and sugar until the almonds are ground fine. Pour in the melted butter and caramel while processing, until mixture is combined. Press the mixture onto the bottom, and half way up the side of a 10 inch springform pan.
- Make the filling: In a metal bowl over a pan of barely simmering water, melt the white chocolate, stirring until smooth. Remove from heat and set aside. In a large bowl, beat the cream cheese and 3/4 cup sugar until smooth. Beat in the eggs and the egg yolks, one at a time. Beat in the flour and the vanilla and blend in the melted white chocolate slowly, beating until the filling is well combined. Pour filling into crust.
- Bake in the middle of preheated oven for 1 hour. Then turn off the heat, and crack the oven door an inch, letting the cheesecake cool in the oven to room temperature. Cover loosely and refrigerate overnight before removing from pan.
- Make the topping: In a saucepan, combine 1/2 cup sugar and cornstarch. Stir in water and blueberries. Bring to a boil, then simmer for 10 minutes, stirring occasionally. Press through a fine sieve. Stir in lemon juice, allow to cool, and store in a glass jar.
Nutrition Facts : Calories 602.8 calories, Carbohydrate 55.5 g, Cholesterol 147.9 mg, Fat 39.2 g, Fiber 1.9 g, Protein 10.7 g, SaturatedFat 20.9 g, Sodium 282.7 mg, Sugar 44.6 g
FROZEN WHITE CHOCOLATE FEATHER CHEESECAKE
Steps:
- Warm a knife under hot water and then cut the cheesecake into 8 slices. Make sure to wipe off the blade and warm it under hot water between each cut to insure clean slices. Insert an ice pop stick 1/2 way into the back end of each slice. Arrange the cheesecake on a sheet pan and freeze until the cheesecake slices are frozen, about1 to 2 hours.
- Put the white chocolate in a bowl and put it over a pot of simmering water. Stir frequently until melted.
- Put the frozen cheesecake slices onto a baking sheet fitted with a wire rack, or a piece of parchment paper. Using a spoon, drizzle each cheesecake slice with the melted white chocolate. Sprinkle each slice with the decoration of your choice. Put the slices back in the freezer until the chocolate is set, about 5 minutes. Arrange the cheesecakes on a platter and serve.
WHITE CHOCOLATE LEMON CHEESECAKE
The creamy and delicate flavors of white chocolate and acidic and bright flavors of lemon are combined in this ever so creamy cheesecake so an amazing party will happen in your mouth. It is do die for! I found it while looking on the internet for a yummy cheesecake, do to the fact that I had so much cream cheese that I didn't even know what to do with it all. Turns out, this is an award winning cheesecake! That award is well deserved. I made the crust my own version, and increased the amount of white chocolate and vanilla extract, but if you would like to have the exact recipe, feel free to go to this direct link: (Cooking time includes chilling time) http://www.tygerbright.com/lemoncheesecake.htm
Provided by young n fun
Categories Cheesecake
Time 15m
Yield 1 cheesecake, 20 serving(s)
Number Of Ingredients 12
Steps:
- Crust:.
- Preheat oven to 350°F.
- Spray bottom and sides of a spring form pan with non-stick spray.
- In a medium size bowl, combine crumbs with butter or margarine and press onto bottom of pan.
- Bake for 10 minutes.
- Remove from oven (don't turn oven off!) and cool.
- Filling:.
- While crust is baking, place a small saucepan filled about half way with water and allow to simmer. Place white chocolate and heavy cream in a metal bowl and place bowl over saucepan. Stir white chocolate with heavy cream until most or all of white chocolate is melted. Once all melted, remove from heat and allow to cool slightly.
- Using a food processor or electric mixer, beat cream cheese until smooth. Add sugar slowly.
- Mix in the white chocolate mixture until well combined. Add eggs, one at a time. Add lemon juice, lemon extract, vanilla extract, and lemon peel. Mix until well combined. Do not over mix please!
- Pour the filling into the crust. Bake for 45-50 minutes.
- Remove from oven and cool on wire rack until cheesecake has cooled down to room temperature. Remove the sides of the springform pan and chill in refrigerator until cool.
- Enjoy!
Nutrition Facts : Calories 336, Fat 23.5, SaturatedFat 14.3, Cholesterol 97.7, Sodium 154.6, Carbohydrate 28.4, Fiber 0.8, Sugar 25.3, Protein 5.2
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