White Chocolate Cheesecake No Cook Food

NO BAKE WHITE CHOCOLATE CHEESECAKE

Steps:

• Start by lining a 20cm (7 inch) spring form cake tin. Line the base and sides with non-stick paper. This makes removing the cheesecake easier.
• Melt the butter in a medium sized pan over a very low heat.
• Using a food processor, blitz the biscuits until finely ground. Alternatively, place the biscuits in a food bag and crush with a rolling pin until you have fine crumbs.
• Stir the crumbs into the melted butter mixing well to ensure all the crumbs are thoroughly covered. Press the buttery crumbs into the tin. Chill.
• Melt the chocolate in a bowl over a pan of simmering water ensuring the bottom of the bowl does not come into contact with the water. Allow to cool slightly.
• Lightly whip the double cream until it forms soft peaks.
• Beat the vanilla extract into the cream cheese until smooth and shiny.
• Beat the melted chocolate into the cream cheese then fold in the whipped cream.
• Pour the cheesecake mixture over the biscuit base and smooth the top.
• Chill for at least two hours and preferably overnight.

WHITE CHOCOLATE CHEESECAKE - AN EASY NO BAKE RECIPE

Steps:

• About 2 hours before you want to start, bring your cream and cream cheese out of the fridge (see recipe notes).
• Crush the biscuits (either with a rolling pin or in a food processor). Mix with the melted butter and press into your 7" tin.
• Combine the whipped cream, cream cheese, melted ROOM TEMPERATURE white chocolate, lemon juice and vanilla extract. Fold in gently until fully combined.
• Smooth on top of the biscuit base and flatten the top with the back of a spoon or a palette knife if you have one.
• Chill for 2 hours or even better, over night.
• Use my knife tip (in recipe notes) to remove the cheesecake from the tin. Pipe the remaining whipped cream and decorate with grated chocolate and chocolate chunks.

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.

EASY NO BAKE WHITE CHOCOLATE CHEESECAKE

Steps:

• Melt chocolate chips and stir until smooth.
• Remove from heat and stir in cream cheese until smooth.
• Fold in the cool whip until well blended.
• Pour into pie crust.
• Cover and refrigerate until set or overnight.
• Serve with your choice of berries on top, preferably with some berry juice, as on shortcake.

MANGO & WHITE CHOCOLATE CHEESECAKE (NO BAKE)

Steps:

• Place biscuits in a food processor and pulse until fine crumbs form.
• Add melted butter and pulse to combine.
• Press into a base of a 20cm springform pan.
• Chill for 15 minutes, until base is firm.
• Meanswhile, using an electric mixer, beat cream cheese and sugar together until smooth and creamy.
• Fold through chocolate and whipped cream.
• Whisk gelatine with hot water until dissolved.
• Stir 1/4 cup of cream cheese mixture into gelatine, return to cream cheese mixture and mix well.
• Pour cheesecake over biscuit base.
• Cover with plastic wrap and refrigerate overnight.
• Arrange mango slices over top and cut cheesecake into wedges to serve.

WHITE CHOCOLATE CHEESECAKE

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.

NO BAKE WHITE CHOCOLATE CHEESECAKE (AND NOT SO BAD 4 U!)

Steps:

• Melt chocolate chips in the microwave for a minute, stir, then cook for another minute and stir (if it still needs more time then do more until the chips are melted... BUT DO NOT BURN!).
• Cube cream cheese and add to the white chocolate.
• Mix with beaters until smooth.
• Fold in whip cream until completely incorporated.
• Pour into graham cracker crust.
• Refrigerate for 4 hours or until firm.

WHITE CHOCOLATE CHEESECAKE - NO COOK

Steps:

• Grease a 23cm spring form tin or loose bottomed cake tin with some butter or oil.
• finely crush digestive and ginger nut biscuits in a food processor or in a plastic bag and bang with heavy rolling pin.
• combine crushed biscuit with cooled melted butter.
• press mixture into base of tin firmly with back of a metal spoon or hands.
• Chill the tin in fridge or freezer for at least 30 minutes.
• while base is chilling, gently melt chocolate in a bowl over simmering water until smooth. this can burn at bottom so keep your eye on the chocolate. set aside to cool.
• mix together the cream cheese, mascarpone, caster sugar and vanilla extract, then lightly mix in the cool white chocolate.
• in a seperate bowl, whip double cream on a high speed until stiff peaks occur.
• slowly add whipped double cream into cream cheese mixture and beat gently for one minute until fully incorporated.
• pour the mixture on top of the biscuit base and chill in fridge for three hours or put it into the freezer for a couple of hours. I prefer the freezer as it really firms the cheesecake up.
• remove cheesecake from tin and top with halved strawberries and mint sprigs.
• serve with double cream.