White Chocolate Cheesecake With Almond Macaroon Crust 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.

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 WITH COCOA-ALMOND CRUST

Steps:

• Combine first 6 ingredients; stir well.
• Firmly press crumb mixture on bottom and 2 inches up sides of a 9 inch springform pan.
• Bake at 350 degrees for 8 minutes; cool in pan on a wire rack.
• Combine white chocolate and 1/2 cup whipping cream in top of a double boiler; bring water to a boil.
• Reduce heat to low; cook until white chocolate melts, stirring occasionally.
• Let cool.
• Beat cream chees at medium speed of an electric mixer until fluffy; gradually add 3/4 cup plus 2 tablespoons sugaar, beating well.
• Add remaining 1/4 cup whipping cream, beating well.
• Add egg yolks, one at a time, beating after each addition.
• Stir in white chocolate mixture and 1 teaspoon vanilla.
• Beat egg whites at high speed until stiff peaks form.
• Fold into cream cheese mixture.
• Pour batter into prepared crust.
• Bake at 350 degrees for 45 minutes.
• Remove from oven and let cool 15 minutes in pan on a wire rack.
• Increase oven temperature to 475 degrees.
• Combine sour cream, 1/4 cup sugar and 1 teaspoon vanilla; stir well.
• Pour over cheesecake, leaving a 3/4 inch border on edge of cheesecake.
• Return to oven and bank an additional 7 minutes.
• Cool to room temperature in pan on a wire rack.
• Chill at least 8 hours.
• Garnish with chocolate curls if desired.

GIADA DE LAURENTIIS MASCARPONE CHEESECAKE WITH ALMOND CRUST

Steps:

• For the crust: Preheat oven to 350 degrees F.
• Tightly wrap the outside of a 9-inch diameter springform pan with 2 3/4-inch-high sides with 3 layers of heavy-duty foil. Finely grind the almonds, cracker crumbs, and sugar in a food processor. Add the butter and process until moist crumbs form. Press the almond mixture onto the bottom of the prepared pan (not on the sides of the pan). Bake the crust until it is set and beginning to brown, about 12 minutes. Cool. Decrease the oven temperature to 325 degrees F.
• For the filling: Using an electric mixer, beat the cream cheese, mascarpone cheese, and sugar in a large bowl until smooth, occasionally scraping down the sides of the bowl with a rubber spatula. Beat in the lemon juice and vanilla. Add the eggs, 1 at a time, beating just until blended after each addition.
• Pour the cheese mixture over the crust in the pan. Place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour 5 minutes (the cake will become firm when it is cold). Transfer the cake to a rack; cool for 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days.
• For the topping: Combine the chocolate-hazelnut spread and cream in a small bowl. Heat in the microwave until warm, stirring every 20 seconds to blend, about 1 minute.
• Cut the cake into wedges. Drizzle the chocolate sauce over the wedges and serve.

ALMOND WHITE CHOCOLATE CHEESECAKE

Steps:

• FOR THE CRUST:.
• Position rack in the center of the oven and preheat ot 350°F.
• Butter 9-inch springform pan with 2 3/4 inch sides.
• Grind shortbreads and almonds in a food processor. Add butter and process until clumps form. Press the dough into the pan bottom. Bake until golden brown - about 8 minutes. Cool crust completely. But maintain oven temperature.
• FOR THE FILLING:.
• In top of double boiler set over barely simmering water, stir white chocolate until it is melted. Remove pan from water.
• Using a mixer, beat cream cheese and sugar in a large bowl until completely blended and smooth. Add sour cream and Amaretto and beat until well-blended. Beat 1 egg at a time, then beat in melted chocolate.
• Pour filling into crust and bake until golden and puffed. Center will be set in just about 1 hour to 1 hour and 20 minutes. Cool pan on rack and refrigerate until cold.
• Before serving, run a knife around the sides of the spring-form pan to loosen the cake. Remove the pan sides and smooth the sides of the cake with a knife or spatula. Transfer the caker to a platter, garnish with additional chopped, toasted almonds and serve.

MASCARPONE CHEESECAKE WITH ALMOND CRUST

Steps:

• For the crust: Preheat oven to 350 degrees F.
• Tightly wrap the outside of a 9-inch diameter springform pan with 2 3/4-inch-high sides with 3 layers of heavy-duty foil. Finely grind the almonds, cracker crumbs, and sugar in a food processor. Add the butter and process until moist crumbs form. Press the almond mixture onto the bottom of the prepared pan (not on the sides of the pan). Bake the crust until it is set and beginning to brown, about 12 minutes. Cool. Decrease the oven temperature to 325 degrees F.
• For the filling: Using an electric mixer, beat the cream cheese, mascarpone cheese, and sugar in a large bowl until smooth, occasionally scraping down the sides of the bowl with a rubber spatula. Beat in the lemon juice and vanilla. Add the eggs, 1 at a time, beating just until blended after each addition.
• Pour the cheese mixture over the crust in the pan. Place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour 5 minutes (the cake will become firm when it is cold). Transfer the cake to a rack; cool for 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days.
• For the topping: Combine the chocolate-hazelnut spread and cream in a small bowl. Heat in the microwave until warm, stirring every 20 seconds to blend, about 1 minute.
• Cut the cake into wedges. Drizzle the chocolate sauce over the wedges and serve.

CHOCOLATE-ALMOND CHEESECAKE

Steps:

• Special equipment: a 9-inch springform pan
• Preheat the oven to 350 degrees F.
• For the crust: Add the chocolate graham crackers and the almonds to a food processor. Process until finely chopped. Add the butter and salt and process to the consistency of wet sand. Press the crust into the bottom of a 9-inch springform pan. Refrigerate until ready to use.
• For the topping: In a small bowl, combine the brown sugar, flour and almonds. Using your fingers, work in the butter until the mixture has the texture of a crumble topping. Set aside.
• For the filling: Place the cream cheese, sugar and yogurt in a large bowl. Using an electric hand mixer, beat on medium speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as needed with a rubber spatula. Add the eggs, almond extract, vanilla extract and salt; beat another minute on medium. Reduce the speed to low and beat in the chocolate until combined. Pour the filling over the crust and sprinkle evenly with the crumble topping.
• Bake until the center of the cake is just set, 45 minutes. Let cool to room temperature, then refrigerate until completely chilled.
• Serve cold, with a dusting of powdered sugar if desired.

WHITE CHOCOLATE PUMPKIN CHEESECAKE WITH ALMOND TOPPING

Steps:

• Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet., In a small bowl, combine gingersnap crumbs and butter. Press onto the bottom of prepared pan. Bake until set, 8-10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Add eggs and vanilla; beat on low speed just until combined. Stir in melted white chocolate. Combine pumpkin and spices; gently fold into cream cheese mixture. Pour over crust. , Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake until center is just set and top appears dull, 60-70 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cool. , For topping, combine all the ingredients; spread in a shallow baking pan. Bake until almonds are golden brown, 10 minutes, stirring twice. Cool. Transfer topping to an airtight container; store in the refrigerator., Remove sides of pan. Just before serving, sprinkle topping over cheesecake.

COCONUT MACAROON CHEESECAKE

Steps:

• In a small bowl combine 1 cup toasted coconut, ground pecans and butter.
• Press onto bottom of 9" spring-form pan.
• Set aside. In a l arge bowl beat cream cheese with electric mixer on low speed; gradually add 1/2 cup sugar, 1/2 teaspoon vanilla and almond extract. Beat until fluffy.
• Add 3 whole eggs; beat on low speed just until combined.
• Pour into crust-lined pan.
• Bake 350 degrees for 35 min.
• (won't be done). Meanwhile, in a small mixing bowl beat egg white and remaining vanilla with an electric mixer until soft peaks form (tips curl); gradually beat in the 1/3 cup sugar until stiff peaks form.
• Fold in 2/3 cup toasted coconut. Carefully spread atop partially baked cheesecake. Return to oven and bake 20 min.
• more. Cool on wire rack for 15 min.
• Loosen side of cheesecake from pan.
• Cool 30 min.
• more; remove side of pan.
• Cool completely.
• Cover and chill at least 4 hours before serving.
• To serve, garnish with strawberries and/or additional toasted coconut. - - - - - - - - - - - - - - - - - -

WHITE CHOCOLATE CHEESECAKE WITH ALMOND MACAROON CRUST

Steps:

• 1. Beat cream cheese and sugar until cream cheese is light and fluffy. Beat in melted white chocolate. Put bowl in larger bowl with warm water to keep chocolate from firming up too rapidly while you whip the cream. Beat cream with vanilla and rum until stiff. Remove bowl from water bath and beat in whipped cream until blended. Pour mixture into prepared crust and refrigerate until firm. Top can be decorated with grated semi sweet chocolate and chocolate leaves. Or you may prefer to spoon a little raspberries in syrup on the top at serving time. Either are delicious accompaniments. This dessert can be made a day ahead and stored in refrigerator. While chocolate can be melted in top of a double oiler over hot, not boiling water. When you make this glorious dessert, you will wonder how anything so extravagantly delicious could be so easy. A further bonus, this mousselike cheesecake does not have to be baked and can be assembled in very little time. Source: Renny Darling

LOW CARB CHEESECAKE WITH ALMOND CRUST

Steps:

• Almond Crust:.
• Preheat oven to 350°F.
• Mix the almond flour, butter and sugar substitute in a bowl. Spray 8x8 square pan (or pie plate) with cooking spray, and press this mixture evenly into the pan.
• Place this crust in a preheated oven and bake for 12-15 minutes, or until lightly golden browned and slightly pulling away from the sides of the pan. Remove the crust from the oven, and let it cool while you make the filling.
• Cheesecake Filling:.
• Dissolve the Jello in the boiling water, stirring for 2-3 minutes. Set aside to cool and slightly thickened (20-30 minutes).
• Beat the cream cheese until smooth. Gradually add the Jello to the cream cheese, and mix really well. Add Cool Whip 1/2 cup at a time until well blended. Add the sugar substitute until blended. Spread the mixture in the pan or pie plate and chill for a couple of hours.
• This recipe is very versatile. Use different jello flavour or add more or less sugar substitute or use juice instead of water or fold fresh or canned fruit into the cheesecake filling.