WHITE CHOCOLATE CHEESECAKE
Best ever White Chocolate Cheesecake made from scratch.
Provided by Jessica Holmes
Categories Dessert
Time 6h35m
Number Of Ingredients 12
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
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
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.
STRAWBERRY AND WHITE CHOCOLATE CHEESECAKE
Treat your family to this Strawberry and White Chocolate Cheesecake from My Food and Family! This delightful Strawberry and White Chocolate Cheesecake is topped with fresh strawberries mixed with strawberry preserves and balsamic vinegar, bringing this cake's flavors to the next level.
Provided by My Food and Family
Categories Dairy
Time 6h25m
Yield 16 servings
Number Of Ingredients 10
Steps:
- Heat oven to 325ºF.
- Combine cookie crumbs and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
- Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
- Bake 1 hour to 1 hour 5 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
- Mix preserves and vinegar in medium bowl until blended. Add strawberries; mix lightly. Spoon over cheesecake.
Nutrition Facts : Calories 380, Fat 26 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 125 mg, Sodium 300 mg, Carbohydrate 32 g, Fiber 1 g, Sugar 25 g, Protein 6 g
WHITE CHOCOLATE CHEESECAKE
The most amazing cheesecake I have ever had. I once heard someone describe eating a dish they really loved as "Kissing someone you're in love with, you have to close your eyes." and that is how I feel when I eat this. I use sliced mango and kiwi fruit, and as many berries as I can get. A great way to impress at a dinner party; this is always very very popular, even with those who don't like cheesecake. Cooking time does not include overnight chilling.
Provided by Chookbear
Categories Cheesecake
Time 2h
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 180°C Grease a 20cm springform cake pan and line base with baking paper.
- Wrap the outside tightly with a double layer foil.
- Whiz cheese and sugar in a food processor for 30 seconds until smooth. With motor running, add cornflour, eggs one at a time, stopping occasionally to scrape down sides. Add vanilla, zest, juice, creams and ¼ tsp salt, and process until just combined, scraping down sides. Add chocolate and pulse until smooth. Pour into pan and sit in a large baking dish. Pour hot water into the dish to come halfway up the sides of the pan. Bake for 45 minutes, then off the oven, leaving the cheesecake inside for 1 hour. Remove pan from dish, take off the foil and cool cake completely in pan on a rack. Cover and chill overnight.
- To turn out, sit pan on a hot, damp towel to loosen base. Run a palette knife around edge of pan, then turn onto a serving plate.
- Decorate with fruit by piling the fruit on top (I find doing it randomly looks best) and pouring over the passionfruit pulp, then slice with a hot, dry knife.
Nutrition Facts : Calories 498.1, Fat 41.8, SaturatedFat 24.2, Cholesterol 166.5, Sodium 231.8, Carbohydrate 25.1, Fiber 0.1, Sugar 23.6, Protein 7.3
WHITE CHOCOLATE AND RASPBERRY CHEESECAKE
Make and share this White Chocolate And Raspberry Cheesecake recipe from Food.com.
Provided by troyh
Categories Cheesecake
Time 2m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- For crust------------.
- Preheat oven to 350F degrees.
- Place large piece of foil on heavy large baking sheet.
- Set 8x2-inch bottomless heart-shaped cake pan atop foil.
- Wrap foil around outside and 1 inch up sides of pan.
- Butter foil and pan.
- Finely grind cookies and almonds in processor.
- Add butter and blend until mixture forms very moist crumbs.
- Using plastic wrap as aid, press crumbs firmly onto bottom and 2 inches up sides of pan.
- Bake until golden, about 10 minutes.
- Cool.
- Maintain oven temperature.
- For Filling--------------.
- Melt white chocolate in top of double boiler over simmering water until smooth, stirring often.
- Remove from over water.
- Using electric mixer, beat cream cheese, sugar, vanilla and peel in large bowl until smooth.
- Add eggs 1 at a time, beating just until combined.
- Beat in white chocolate.
- Spoon half of batter into crust.
- Top with 3/4 cup berries.
- Spoon remaining batter over.
- Bake until edges of cake are set but center 3 inches still moves when cake is shaken, about 45 minutes.
- Let cool for 20 minutes.
- Using fingertips, press down gently on edges of cheesecake to flatten slightly.
- For topping------------------.
- Whisk sour cream, sugar and vanilla in bowl.
- Spoon over cake, spreading to edge of pan.
- Bake 5 minutes.
- Transfer cake in pan to rack.
- Run small knife around sides of cake.
- Cool completely and chill cake overnight.
- Fold down foil along sides of pan.
- Lift cake pan off cheesecake.
- Transfer cheesecake to platter, discarding foil.
- Cover cake with berries.
- Bring jam to simmer in small saucepan, stirring often.
- Gently brush jam over berries.
Nutrition Facts : Calories 780, Fat 50.8, SaturatedFat 25, Cholesterol 147.6, Sodium 322.2, Carbohydrate 72.7, Fiber 9.6, Sugar 45.6, Protein 13.5
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