WHITE CHOCOLATE CHEESECAKE
Make a simple, creamy dessert for a dinner party with very little effort. Pairing this white chocolate cheesecake with fresh fruit offsets the richness
Provided by Member recipe by gingerella
Categories Afternoon tea, Dessert, Treat
Time 25m
Number Of Ingredients 7
Steps:
- Crush the biscuits in a food processor until completely ground. Add butter and whizz again until you have the desired crumbly consistency.
- Grease and line the base of a 23cm deep, loose-bottomed cake tin. Add the biscuit mixture to the cake tin and pat it flat. Leave to set in the fridge for approximately 30 mins.
- Begin melting the chocolate in a heatproof glass bowl over a small pan of hot water on a low heat. Stir occasionally to prevent sticking. Remove from the heat and leave to cool for 10 mins until barely warm but still liquid.
- Meanwhile whisk the cream cheese and mascarpone together. Add double cream and keep whisking until the mixture is just holding its own shape. Finally, add the melted chocolate and whisk until just combined.
- Spoon the mixture over the cooled and set biscuit base, then smooth the top. Return to the fridge to cool for at least 6 hrs until the topping is set. Finally, decorate with fruit.
Nutrition Facts : Calories 801 calories, Fat 66 grams fat, SaturatedFat 40 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 30 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.8 milligram of sodium
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.
WHITE CHOCOLATE CARAMEL CHEESECAKE RECIPE - (4.2/5)
Provided by critty
Number Of Ingredients 17
Steps:
- Before I get into making the sauce, let me share that this isn't the easiest way for most home cooks to go about making caramel sauce. Melting almost pure sugar in a pan is pesky and it can burn quite easily. If you're not feeling up to attempting this part of the recipe, feel free to buy your favorite caramel sauce and warm it gently to glaze the cheesecake. In a medium sauce pan over medium high heat (I'm using non-stick for this), combine the sugar and lemon juice. Stir with a wooden spoon until the sugar is mostly melted then set aside the spoon and swirl the pan over the heat to keep the color even throughout. Continue to cook and swirl until the sugar turns a medium amber color. Watch it carefully, the sugar will quickly darken and should it become dark brown or black it will taste bitter and unpleasant. When the sauce turns the right color slowly whisk in the cream. If the caramel hardens with the addition of the cream, do not worry. Just continue to add the cream and bring the mixture back to a a boil over medium heat. Continue to stir until the sugar has remelted. Allow to boil for 5 minutes then remove from heat and stir in the butter. Pour into a heat safe container and chill until ready to use. Pre-heat the oven to 375°F. Combine the graham cracker crumbs with the melted butter and press into the bottom and 1 1/2-inches up the side of a 10-inch spring form pan. Bake for 10-minutes and then allow to cool completely on a wire rack. Reduce the heat to 325°F and prepare the cheesecake batter. Place the chopped white chocolate into a heat safe bowl and set aside. Bring the 1/2 cup of cream to a simmer over medium heat in a small sauce pan. Pour the hot cream over the white chocolate, jiggle the bowl to submerge it and allow to stand for one minute. Stir the chocolate gently until melted completely. In your mixer with the paddle attachment, beat the cream cheese until smooth and lump free. Add the sugar and mix, scraping down the sides of the bowl as needed. On medium speed, slowly add the white chocolate ganache. Once combined you can add the eggs, one at a time, beating on low speed until each egg is incorporated. Once you've added all the eggs, mix in the vanilla and salt and pour into your prepared pan. Set the pan onto a couple large sheets of aluminum foil and smooth them up the sides of the pan to waterproof. Set the cheesecake into a large roasting pan and then place in the oven. Pour the boiling water into the roasting pan, filling to about one inch (no higher than the lowest edge of aluminum foil). Allow to make at 325°F for one hour then reduce heat and bake at 300°F for an additional 60 to 90 minutes until the center is just set. Remove from the oven and allow to cool completely on a wire rack. Once cool chill for at least 4 hours before serving. To glaze, gently warm the 1 cup of the caramel sauce on the stove or in the microwave until slightly runny and then pour onto the cheesecake. Smooth the caramel over the cake and you're ready to serve. Enjoy!
WHITE CHOCOLATE CHEESECAKE WITH CARAMEL GLAZE
Adapted from Ray's Boathouse: Seafood Secrets of the Pacific Northwest. Note: There are a variety of ways to cook and recipes to make caramel sauce. Should you perfer another method or recipe, feel free to use it. This white chocolate base is smooth and creamy especially using a water bath which encourages the recipes success in preventing cracks and ensuring even baking. Prep time includes chill time.
Provided by gailanng
Categories Cheesecake
Time 6h
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Pre-heat the oven to 375°F Combine the graham cracker crumbs with the melted butter and press into the bottom and 1 1/2 inches up the side of a 10 inch spring form pan.
- Bake for 10 minutes and then allow to cool completely on a wire rack.
- Reduce the heat to 325°F and prepare the cheesecake batter.
- Place the chopped white chocolate into a heat safe bowl and set aside. Bring the 1/2 cup of cream to a simmer over medium heat in a small sauce pan. Pour the hot cream over the white chocolate, swirling the bowl to submerge it and allow to stand for one minute. Stir the chocolate gently until melted completely.
- In a stand mixer with the paddle attachment, beat the cream cheese until smooth and lump free. Add the sugar and mix, scraping down the sides of the bowl as needed.
- On medium speed, slowly add the white chocolate ganache. Once combined you can add the eggs, one at a time, beating on low speed until each egg is incorporated. Once you've added all the eggs, mix in the vanilla and salt and pour into your prepared pan.
- Set the pan onto a couple large sheets of aluminum foil and smooth them up the sides of the pan to waterproof.
- Set the cheesecake into a large roasting pan and then place in the oven. Pour the boiling water into the roasting pan, filling to about one inch (no higher than the lowest edge of aluminum foil). Allow to make at 325°F for one hour then reduce heat and bake at 300°F for an additional 60-90 minutes until the center is just set. The outer ring of the cheesecake for about 3" should be set.
- Remove from the oven and allow to cool completely on a wire rack. Once cool chill for at least 4 hours before serving.
- To glaze, gently warm the 1 cup of the caramel sauce on the stove or in the microwave until slightly runny and then pour onto the cheesecake. Smooth the caramel over the cake and serve.
- To make the Caramel Sauce: In a medium sauce pan over medium high heat, combine the sugar and lemon juice. Stir with a wooden spoon until the sugar is mostly melted then set aside the spoon and swirl the pan over the heat to keep the color even throughout.
- Continue to cook and swirl until it sugar turns a medium amber color. Watch it carefully, the sugar will quickly darken and should it become dark brown or black it will taste bitter and unpleasant.
- When the sauce turns the right color slowly whisk in the cream. If the caramel hardens with the addition of the cream, do not worry. Just continue to add the cream and bring the mixture back to a a boil over medium heat. Continue to stir until the sugar has remelted. Allow to boil for 5 minutes then remove from heat and stir in the butter.
- Pour into a heat safe container and chill until ready to use.
Nutrition Facts : Calories 1042.7, Fat 70.5, SaturatedFat 40.5, Cholesterol 287.8, Sodium 450.6, Carbohydrate 95, Fiber 0.8, Sugar 79.5, Protein 11.8
WHITE CHOCOLATE CHEESECAKE WITH MACADAMIA CARAMEL SAUCE
This is from Godiva and it is so rich and delicious, that you can only make this once a year! I didn't include cooling and chilling times. Don't let the instructions long list bother you - they are very simple and well written, if I say so myself.
Provided by Manami
Categories Cheesecake
Time 2h50m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 325ºF.
- Lightly butter 9-inch springform pan.
- Tightly wrap bottom of pan with heavy duty aluminum foil.
- Mix together graham cracker crumbs, sugar and melted butter in bowl.
- Press mixture in bottom of prepared pan.
- Refrigerate crust while preparing filling.
- MAKE THE FILLING:.
- Place solid ivory, butter and cream in small microwave-safe bowl.
- Microwave on medium(50% power) for 1 minutes.
- Stir.
- Microwave 30 seconds more or until chocolate is softened.
- Stir until smooth and let cool.
- Beat cream cheese in mixing bowl until smooth, using electric mixer at medium speed.
- Add sugar and beat until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in vanilla and cooled solid ivory mixture, using low speed.
- Pour mixture over crust.
- Bake for 60-70 minutes or until top is slightly puffed and center is just firm.
- Turn off oven and leave cheesecake in oven for 1 hour more and prop open oven door.
- Cool in pan on wire rack.
- Cover with aluminum foil and refrigerate overnight.
- MAKE CARAMEL SAUCE:.
- To toast macadamia nuts, spread on baking sheet and bake at 350ºF for 8-10 minutes or until toasted.
- Combine sugar, water and lemon juice in saucepan.
- Cook over medium heat, stirring frequently, until mixture turns light golden brown.
- Remove from heat.
- Heat heavy cream in another saucepan until it comes to a gentle boil.
- Gradually add hot cream to sugar mixture, stirring until blended.
- Cool completely.
- ASSEMBLE THE DESSERTS:.
- Loosen edge of cheesecake with a knife.
- Remove sides of springform pan.
- Cut into wedges.
- Add macadamia nuts to caramel sauce.
- Heat sauce over low heat and stir until sauce thins.
- Spoon over cheesecake wedges and serve immediately.
- Enjoy, you've earned it!
Nutrition Facts : Calories 909.5, Fat 61.3, SaturatedFat 35.3, Cholesterol 187.3, Sodium 355.9, Carbohydrate 83.5, Fiber 0.8, Sugar 75.6, Protein 10.6
WHITE CHOCOLATE CARAMEL CHEESECAKE
Three favorites combine into one. Caramel, White Chocolate and Cheesecake. What better combo then these three together!!!!
Provided by Dawn Emel
Categories Pies
Time 2h5m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 350* Crush or finely crumbled the Vanilla Wafers or Graham Crackers . Pour in melted butter and combine until no more dry crumbs are left. Press into pie pan. Place in oven and bake crust for 15 minutes.
- 2. While this is cooking, melt 4 oz of the white chocolate in a double boiler on stove top.
- 3. Remove crust from oven and while still warm, pour the white chocolate in the bottom of the pie pan covering the full bottom. Refrigerate to cool and harden.
- 4. For the cheesecake, melt remaining white chocolate set aside to cool slightly. Cream together cream cheese and sugar. Add eggs two at a time, mixing smooth after each addition. Add the sour cream and the cooled chocolate; mix well. Reduce oven temp to 300*
- 5. Drizzle caramel on the top of the crust. I cover the full crust with a light layer of caramel before adding the cheesecake mixture.
- 6. Pour cheesecake mix into prepared, cooled pan. Fill within a 1/4 to 1/2 inch from top.
- 7. Bake for 90 Minutes. Remove from oven and place on cooling rack.
- 8. Once cool, drizzle the top with more caramel, I make kind of a criss cross pattern on mine.
- 9. Place in fridge and cool for one hour and then dig in!!!! Top with whipped topping if desired.
BAKED CHOCOLATE CARAMEL CHEESECAKE
This is an extremely rich chocolate cheesecake with a distinct caramel flavor (not a layer of caramel). Eat more than a sliver only at your own risk.
Provided by millegrazie
Categories Desserts Cakes Cheesecake Recipes Chocolate Cheesecake Recipes
Time 8h45m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly coat a 10-inch springform pan with nonstick cooking spray.
- Combine the graham cracker crumbs with the cocoa powder and 1 cup sugar. Toss with melted butter. Press into the bottom and 1 to 2-inches up the sides of the prepared springform pan.
- Bring 2 cups sugar and the water to a boil in a large, heavy-bottomed pot. Reduce heat to medium-low, and continue to cook without stirring until the mixture has turned a deep, golden color, 30 to 45 minutes. Remove from the heat, and carefully pour in the heavy cream (the mixture will bubble vigorously). Return the caramel to the stove over low heat, and stir until completely liquefied. Stir in the chocolate until melted, then stir in the sour cream. Remove from heat and set aside.
- Beat the cream cheese until fluffy in an electric mixer. Add caramel mixture, and blend well, scraping the sides of the bowl occasionally. Add eggs, one at a time, scraping the bowl after each addition. Add the vanilla with the last egg. Mix until well incorporated, then pour mixture into prepared pan.
- Place pan into a hot water bath with the water coming half way up the sides of the springform pan. Bake in the center of the preheated oven until the center has set, about 1 hour 15 minutes. The cheesecake is done when the middle 3 or 4 inches are still a little wobbly. Chill completely before serving.
Nutrition Facts : Calories 633.9 calories, Carbohydrate 59.7 g, Cholesterol 151.5 mg, Fat 41.9 g, Fiber 2.3 g, Protein 8.2 g, SaturatedFat 25.1 g, Sodium 279.4 mg, Sugar 47.2 g
CHOCOLATE CARAMEL CHEESECAKE
I got this wonderful recipe from a bed and breakfast my hubby and I stayed at. It is always a hit every time I make it! Garnish with caramel or chocolate sauce if desired.
Provided by -OLIVE-
Categories Desserts Cakes Cheesecake Recipes Chocolate Cheesecake Recipes
Time 1h30m
Yield 12
Number Of Ingredients 11
Steps:
- In a medium bowl, combine graham cracker crumbs, sugar and melted butter. Mix well and press into the bottom and 1 inch up the sides of a 9 inch springform pan. Pour on melted caramel/pecan mixture and chill for 30 minutes.
- To make the Caramel Filling: In a small saucepan, combine caramels and milk. Cook over low heat, stirring, until smooth. Stir in chopped pecans. Preheat oven to 325 degrees F (165 degrees C).
- In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm. In a large bowl, beat cream cheese, sugar and vanilla until smooth. Beat in the eggs one at a time. Fold 1/3 of the filling into the melted chocolate, then pour the chocolate mixture back into the filling and mix until no streaks remain. Pour into crust.
- Bake in the preheated oven for 50 minutes, or until center is almost set. Place a pan of water on rack underneath cheesecake as it bakes to help keep it from cracking. Cool in oven with door cracked open. Refrigerate at least 5 hours before serving.
Nutrition Facts : Calories 623.8 calories, Carbohydrate 59.8 g, Cholesterol 130.5 mg, Fat 41.1 g, Fiber 1.9 g, Protein 9.3 g, SaturatedFat 21.3 g, Sodium 387.4 mg, Sugar 47.3 g
WHITE CHOCOLATE CHEESECAKE
Combine chocolate and cream cheese to make our White Chocolate Cheesecake. This White Chocolate Cheesecake is incredibly smooth, creamy and rich.
Provided by My Food and Family
Categories Chocolate Recipes
Time 7h5m
Yield Makes 16 servings.
Number Of Ingredients 8
Steps:
- Heat oven to 325°F.
- Beat butter, 1/4 cup sugar and 1/2 tsp. vanilla in small bowl with mixer until light and fluffy. Gradually beat in flour until well blended; press onto bottom of 9-inch springform pan. Prick with fork. Bake 25 min. or until edge is lightly browned.
- Beat cream cheese, remaining sugar and vanilla in large bowl with mixer until well blended. Add chocolate; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust.
- Bake 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Top with raspberries just before serving.
Nutrition Facts : Calories 460, Fat 33 g, SaturatedFat 20 g, TransFat 1 g, Cholesterol 125 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g
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