White Chocolate Cheesecake Pie Food

WHITE CHOCOLATE CHEESECAKE

Steps:

• Preheat oven to 170 C (340 F) standard / 150 C (300 F) fan-forced. Line the bottom of an 8-inch springform pan with baking or parchment paper.
• Add cookies to a food processor and whiz until finely crushed. Place crumbs in a large mixing bowl. Melt butter in the microwave, then pour over cookie crumbs and mix well. It should resemble wet sand.
• Place wet crumbs in your prepared pan and press down gently to form one even layer. Use the back of a spoon to smooth crumbs. Pop in the fridge.
• Add cream cheese (make sure it's nice and soft) to a large mixing bowl and beat for a minute or two until smooth and creamy. Add sugar and vanilla and beat again. Then add eggs, one at a time, beating on a low speed until incorporated.
• Add sour cream, cornflour and melted chocolate and stir until smooth - but try not to overmix. Add white chocolate chunks.
• Pour cheesecake filling over cookie crust and smooth the top. Bake in the oven for approximately 35-40 minutes or until it no longer wobbles in the middle. Try not to over bake it as it will continue to cook as it cools. Leave the cheesecake in the oven with the door ajar (with the oven turned off) for at least one hour.
• Remove cheesecake and leave to cool at room temperature before transferring to the fridge. The cheesecake is best left in the fridge for 3-4 hours (or overnight) until it cools completely and becomes nice and firm before slicing.
• To serve, top with fresh raspberries and dust with icing sugar.

FLUFFY WHITE CHOCOLATE CHEESECAKE

Steps:

• Beat cream cheese and 1/4 cup milk in large bowl with whisk until blended.
• Add remaining milk and dry pudding mix; beat with whisk 2 min. Stir in COOL WHIP. Spoon into crust.
• Refrigerate 4 hours or until firm. Meanwhile, make chocolate curls from white chocolate. (See tip.)
• Garnish pie with chocolate curls before serving.

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.

WHITE CHOCOLATE CHEESECAKE

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.

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.

WHITE CHOCOLATE CHEESECAKE

Steps:

• MIX crumbs, 4 1/2 Tbls.
• sugar and butter; press onto bottom of 9-inch springform pan.
• Bake at 325°F for 12 minutes.
• MIX cream cheese, 1/2 cup sugar and 1 teaspoons vanilla with electric mixer on medium speed until well blended.
• Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
• Blend in melted chocolate.
• Pour over crust.
• BAKE at 325°F for 55 minutes to 1 hour or until center is almost set.
• Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
• Refrigerate 4 hours or overnight.
• Garnish, if desired, with chocolate shavings.
• Makes 12 servings.
• Variation: White Chocolate Macadamia Nut Cheesecake: Stir 1 jar (3 1/2 oz.) macadamia nuts, chopped (about 3/4 cup), into batter.

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.

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.

NEW YORK WHITE CHOCOLATE CHEESECAKE

Steps:

• Place 12-inch square sheet of foil on rack below center oven rack in oven. Heat oven to 325°F. In medium bowl, combine crust ingredients; mix well. Press in bottom and about 1 inch up sides of ungreased 10-inch springform pan. Refrigerate while preparing filling.
• Beat cream cheese in large bowl with electric mixer at medium speed until smooth. Gradually add 1/2 cup sugar, beating until smooth. Add eggs, 1 at a time, beating well after each addition. Quickly add melted chips, whipping cream and vanilla; beat until smooth. Pour into crust-lined pan.
• Bake at 325°F. for 55 to 65 minutes or until edges are set; center of cheesecake will be soft. Turn oven off; open oven door at least 4 inches. Let cheesecake sit in oven for 30 minutes or until center is set.
• Remove cheesecake from oven. Cool in pan on wire rack for 1 hour or until completely cooled. Carefully remove sides of pan. Refrigerate at least 4 hours or overnight.
• In small heavy saucepan, combine chocolate chips, 1 tablespoon butter and boiling water. Let stand 5 minutes. Whisk chocolate mixture until smooth. Add 3/4 cup sugar and corn syrup; mix well. Bring to a boil over medium-low heat, stirring constantly. Reduce heat to low; boil 8 minutes without stirring.
• Remove saucepan from heat. Stir 1/2 teaspoon vanilla into chocolate sauce. Cool 15 minutes, stirring frequently. Sauce will thicken as it cools. Serve cheesecake with sauce. Store cheesecake and sauce in refrigerator.

LIME-WHITE CHOCOLATE CHEESECAKE PIE

Steps:

• Combine gingersnaps, butter, and sugar in a large bowl. Press onto the bottom and 1 inch up the sides of a greased 9-inch springform pan.
• Sprinkle gelatin over lime juice in a microwave-safe dish. Let stand for 1 minute. Microwave on high power for about 20 seconds. Stir until gelatin is dissolved. Set aside.
• Combine 1/2 cup heavy cream and chocolate in a large microwave-safe bowl. Melt in 15-second intervals, stirring after each interval, 1 to 3 minutes. Stir until smooth. Cool for 5 minutes.
• Stir dissolved gelatin into the melted chocolate.
• Beat cream cheese and sugar in a large bowl until smooth. Gradually add chocolate mixture and lime zest; mix well.
• Beat remaining heavy cream in another large bowl until stiff peaks form. Gently fold in cream cheese mixture. Spoon over the gingersnap crust. Cover and refrigerate until set, 8 hours to overnight.

CHOCOLATE CHEESECAKE PIE

Steps:

• In a large mixing bowl, beat the cream cheese, butter, sugar and vanilla until smooth.
• Beat in melted chocolate.
• Fold in Cool Whip.
• Spoon into crust.
• Cover and chill until ready to serve.
• Serve with additional cool whip!