White Chocolate Cheesecake With Cocoa Almond Crust Food

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.

DEEPEST DARKEST CHOCOLATE CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F. Spray a 9-inch-diameter springform pan with cooking spray.
• For the crust: In a food processor, grind the cookies until finely ground. Blend in the sugar and salt. Add the melted butter and process until well blended; it should be the consistency of wet sand. Press the crumbs evenly onto the bottom (not the sides) of the prepared pan. (Or just place the cookie crumb-sugar mixture in the pan, pour the melted butter in and combine.) Press the mixture into the bottom of the pan and bake just until set, about 7 minutes. Allow it to cool while preparing the filling.
• For the filling: Place the chocolate in a microwave-safe bowl and heat until melted, 2 to 3 minutes, stirring every minute until the chocolate is completely melted. In a medium bowl, whisk the sugar and cocoa powder together, smoothing out any lumps of cocoa powder. In a stand mixer, beat the cream cheese until light and fluffy, about 2 minutes, and then add the sugar-cocoa powder mixture. Add the orange zest, prepared coffee or espresso powder at this time, if using. Beat until fully incorporated, scraping down the sides and bottom with a rubber scraper when necessary. Blend in the eggs, 1 at a time. Mix in the lukewarm chocolate and stir until combined.
• Pour the filling over the cooled crust, tap the pan on the table top to remove any air pockets, and then smooth the top to even out. Bake until the center is just set (jiggles like set gelatin) and looks just dry, about 1 hour 10 minutes, rotating halfway. Cool 5 minutes. Run a knife around sides of the cake to loosen, but do not remove from the springform pan. Chill the cake in the refrigerator overnight.
• For the glaze: Stir the heavy cream, chopped chocolate, honey and prepared coffee in a heavy, medium saucepan over low heat until smooth. Cool slightly. Pour over the center of the cheesecake, spreading to within 1/2-inch of the cheesecake's edge and filling any cracks. Chill until topping is set, about 1 hour.
• Transfer the cheesecake to a platter and release from the springform pan. Serve cold, or allow to come to room temperature, about 2 hours.

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.

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.

WHITE CHOCOLATE CHEESECAKE WITH WHITE CHOCOLATE BRANDY SAUCE

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Wrap the outside of a 10-inch springform pan with foil. Grease the inside of the pan.
• Place the cream cheese, sugar, and flour in a mixing bowl and cream until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Scrape bowl.
• Melt 4 ounces of the white chocolate. With an electric mixer on low speed, mix melted white chocolate into cream cheese mixture. Keeping electric mixer on low, slowly beat in the vanilla and 1/2 cup of heavy cream. Blend well. Pour mixture into the prepared springform pan.
• Place cheesecake pan in a water bath filled with warm water. Bake at 300 degrees F (150 degrees C) for 50 to 60 minutes, or until center of the cheesecake is just firm. Cool at room temperature for 1 hour. Refrigerate until set before removing from pan.
• To make White Chocolate Brandy Sauce: place chopped white chocolate in a heat-proof bowl. Pour 1 cup cream into a saucepan and bring it to a boil over medium-high heat. Watch carefully so it doesn't boil over. Pour hot cream over chopped white chocolate; let soften for 2 minutes. Stir with a wooden spoon until melted. Add brandy and continue stirring until incorporated. Pour over chilled cheesecake and serve.

PHILADELPHIA® 3-STEP® WHITE CHOCOLATE CHEESECAKE

Steps:

• Preheat oven to 350°F. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Stir in half of the white chocolate.
• Pour into crust. Sprinkle with remaining white chocolate.
• Bake 35 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top with almonds just before serving. Store leftover cheesecake in refrigerator.

CHOCOLATE ALMOND CHEESECAKE

Steps:

• In a small bowl, combine the cracker crumbs, 1/4 cup sugar, 2 tablespoons cocoa and butter. Press onto the bottom of a 9-in. springform pan; chill. , In a large bowl, beat the cream cheese, sour cream, and remaining sugar until smooth. Beat in 1 teaspoon extract and remaining cocoa. Add eggs; beat on low speed just until combined. , Pour into crust. Bake at 350° for 45-50 minutes or until the center is almost 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. Remove sides of pan., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and remaining extract; beat until stiff peaks form. Spread evenly over cheesecake. Sprinkle with almonds. Store in refrigerator.

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.

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.

WHITE CHOCOLATE-GINGER CHEESECAKE

Steps:

• FOR CRUST:
• Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Wrap outside of pan with 2 layers of heavy-duty foil. Finely grind cookies, sugar and ginger in processor. Add butter; blend until moist clumps form. Press onto bottom and up sides of pan. Chill while preparing filling.
• FOR FILLING:
• Position rack in center of oven and preheat to 300°F. Stir white chocolate in top of double boiler set over hot water until chocolate melts. Cool to lukewarm, stirring occasionally.
• Using electric mixer, beat cream cheese and sugar in large bowl until fluffy, about 3 minutes. Add eggs and yolk 1 at a time, beating just until combined after each addition. Beat in vanilla and ground ginger. Gradually beat in melted white chocolate. Stir in crystallized ginger.
• Transfer filling to prepared crust. Place springform pan in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of springform pan. Bake until cheesecake puffs and edges crack slightly, about 1 1/2 hours.
• Transfer cake to rack. Run small knife around sides of cake to loosen. Cool completely. Remove foil from pan sides. Chill cake overnight. (Can be prepared 3 days ahead. Cover and keep chilled.)
• Release pan sides. Transfer cake to platter. Top with chocolate curls.

WHITE CHOCOLATE CHEESECAKE WITH CINNAMON AND LEMON

Steps:

• For crust
• Position rack in center or oven and preheat to 325°F. Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with 2 layers of foil. Finely grind 1/2 cup almonds, cookies, sugar and lemon peel in processor. Add butter and 1/2 cup almonds. Process until nuts are chopped and moist clumps form. Press mixture onto bottom (not sides) of pan. Bake until crust is golden, about 20 minutes. Cook. Maintain oven temperature.
• For filling
• Stir white chocolate in top of double boiler set over simmering water until chocolate melts. Cool to lukewarm, stirring occasionally.
• Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Gradually beat in sour cream and juice, then melted chocolate, peel, vanilla and cinnamon. Beat in eggs 1 at a time.
• Transfer filling to crust. Bake until edges of cheesecake puff and crack and center is just set, about 1 hour 15 minutes. Remove from oven. Run small knife around sides of cake to loosen. Remove foil. Chill cheesecake uncovered overnight.
• For topping
• Combine white chocolate and cream in top of double boiler set over simmering water. Stir until chocolate melts. Whisk in grated lemon peel. Cool to room temperature.
• Release pan sides from cake. Transfer cake to platter. Pour topping over center of cake, spreading evenly and leaving 1/2-inch border around edge of cake. Garnish with sliced almonds and white chocolate curls. Chill until topping is cold. (Can be made 1 day ahead. Cover; keep chilled.)

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:

• 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.