WHITE CHOCOLATE AND STRAWBERRY CHEESECAKE
Categories Cake Mixer Berry Chocolate Dairy Fruit Dessert Bake Fourth of July Cream Cheese Summer Double Boiler Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 to 14 Servings
Number Of Ingredients 15
Steps:
- for crust:
- Position rack in center of oven; preheat to 325°F. Butter 10-inch-diameter springform pan. Wrap outside of pan with foil. Finely grind cookies in processor. Add melted butter; process until crumbs are moist. Press crumbs onto bottom and 2 inches up sides of pan. Bake until set, about 15 minutes. Cool on rack. Maintain oven temperature.
- for filling:
- Stir white chocolate in top of double boiler set over barely simmering water until melted and smooth. Remove from over water. Cool to lukewarm, stirring occasionally.
- Using electric mixer, beat cream cheese in large bowl until fluffy, about 3 minutes. Gradually add sugar, then salt; beat until smooth. Add eggs 1 at a time, beating well after each addition. Add sour cream, whipping cream and vanilla; beat until well blended.
- Bake cake until top begins to brown but center still moves slightly when pan is gently shaken, about 1 hour 20 minutes. Open oven door slightly; turn off oven. Leave cake in oven 30 minutes. Chill cake uncovered overnight. (Can be made 2 days ahead. Cover; keep refrigerated.)
- Run small knife between pan sides and cake. Release pan sides. Starting at outer edge of top of cake, arrange strawberry halves in slightly overlapping concentric circles, covering top completely. Stir preserves and brandy in heavy small saucepan over medium heat until mixture boils. Strain preserves. Brush glaze generously over strawberries, allowing some glaze to drip between berries. (Can be made 4 hours ahead. Chill.)
CONTEST-WINNING WHITE CHOCOLATE CHEESECAKE
This is my all-time favorite white chocolate cheesecake recipe! A friend gave it to me years ago and I've made so many of these delicious cakes over the years-even had them requested as birthday cakes. They always bring me compliments. -Janet Gill, Taneytown, Maryland
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 12 servings.
Number Of Ingredients 18
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.
Nutrition Facts : Calories 572 calories, Fat 41g fat (25g saturated fat), Cholesterol 205mg cholesterol, Sodium 348mg sodium, Carbohydrate 46g carbohydrate (38g sugars, Fiber 1g fiber), Protein 10g protein.
STRAWBERRY & WHITE CHOCOLATE CHEESECAKE
A fruity cheesecake with whirls of white chocolate that looks almost too pretty to eat. Works really well if you exchange the strawberries for raspberries and the white chocolate for dark.....Scrummy!!
Provided by English_Rose
Categories Cheesecake
Time 4h20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Put the crackers in a plastic bag and bash with a rolling pin until they resemble breadcrumbs.
- Mix the crumbs together with the softened butter and press firmly onto the base and sides of a 8in springform tin. Refrigerate until needed.
- Melt the white chocolate in a bowl in the microwave and set aside until needed.
- Beat together the cream cheese and mascarpone or creme fraiche until smooth and thick.
- Add the strawberries to the cheese mixture with the melted white chocolate and mix.
- Spoon the cheesecake filling into the base.
- Level the top and chill for about 4 hours until set.
STRAWBERRY AND WHITE CHOCOLATE CHEESECAKE
Treat your family to this Strawberry and White Chocolate Cheesecake from My Food and Family! This delightful Strawberry and White Chocolate Cheesecake is topped with fresh strawberries mixed with strawberry preserves and balsamic vinegar, bringing this cake's flavors to the next level.
Provided by My Food and Family
Categories Dairy
Time 6h25m
Yield 16 servings
Number Of Ingredients 10
Steps:
- Heat oven to 325ºF.
- Combine cookie crumbs and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
- Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
- Bake 1 hour to 1 hour 5 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
- Mix preserves and vinegar in medium bowl until blended. Add strawberries; mix lightly. Spoon over cheesecake.
Nutrition Facts : Calories 380, Fat 26 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 125 mg, Sodium 300 mg, Carbohydrate 32 g, Fiber 1 g, Sugar 25 g, Protein 6 g
STRAWBERRY AND WHITE CHOCOLATE CHEESECAKE
An easy to make strawberry and white chocolate cheesecake for those with a sweet tooth
Provided by Becca Kingston
Time 1h
Yield Serves 12
Number Of Ingredients 0
Steps:
- Equipment: 21cm loose-bottomed tin Baking Parchment Freezer Bag Chopping Board Rolling Pin Large Bowl Wooden Spoon Spatula Blender Sieve
- Base: 1. Butter and line the loose-bottomed tin with baking parchment. 2. Put the digestives into the freezer bag and use the rolling pin to crush them into crumbs. 3. Pour the digestives into the lined tin and shake the tin gently so that the crumbs cover the base. 4. Pour the melted butter over the crumbs and use your fingers to mix them thoroughly. 5. Leave to chill in the fridge for an hour.
- Filling: 1. Put the cream cheese and icing sugar into a bowl and beat with and wooden spoon/electric mixer. 2. Pour in the melted chocolate and keep beating the mixture until it is completely combined. 3. Pour the mixture onto the base and use the spatula to spread the mixture evenly (make sure that there aren't any air bubbles). 4. Leave the cheesecake in the fridge overnight.
- Un-Moulding: 1. Take the cheesecake out of the fridge and leave it for 20-30 mins. 2. Place the cake on top of a can and carefully pull down the sides of the tin. 3. Carefully slide the cheesecake of the base of the tin and out of the baking parchment, onto a plate.
- Topping: 1. Puree half of the strawberries with a blender and mix with 25g icing sugar and 1 tsp water. 2. Sieve the mixture. 3. Place the remaining strawberries on top of the cheesecake and pour the mixture over it. 4. Pour over the melted chocolate or sprinkle on some icing sugar.
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- Lightly grease the 23 cm round springform or loose-bottom cake tin and line the bottom of it with baking paper. Set aside.
- Crush the biscuits (use food processor or do it by hand by placing biscuits into zip-lock style bag and use a rolling pin to crush them), and mix them with melted butter. The mixture should resemble the texture of the wet sand. Transfer the mixture into prepared cake tin and press it firmly towards the bottom of the tin to make an even base. Place it in the fridge to chill, while you prepare the filling.
- Place the chopped white chocolate in a heatproof bowl set over a pan of simmering water and allow it to melt completely. Remove the cheesecake base from the fridge, then pour half of melted white chocolate over the cheesecake base and tilt the pan to make sure the whole of the base is covered in chocolate. Transfer the cheesecake base back to the fridge, set the remaining melted white chocolate to the side.
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