WHITE CHOCOLATE CHEESECAKE WITH HAZELNUT CRUST
Provided by Cynthia Paige Ward
Categories Chocolate Dessert Bake Cream Cheese Bon Appétit North Carolina Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 10
Number Of Ingredients 11
Steps:
- For crust:
- Position rack in center of oven and preheat to 325°F. Grease 9-inch-diameter springform pan. Wrap aluminum foil around outside of pan. Place hazelnuts in pie pan and roast until brown, about 15 minutes. Transfer to kitchen towel, cover and let stand 5 minutes. Rub hazelnuts with towel to remove husks. Chop coarsely in food processor. Add graham crackers and sugar and process until fine crumbs form. Add melted butter and process until crumbs begin to stick together. Press crumbs into bottom and 1 inch up sides of prepared pan. Bake 10 minutes. Cool crust on rack.
- For filling:
- Using electric mixer, beat cream cheese in large bowl until light and fluffy. Gradually beat in sugar. Add eggs 1 at a time, beating well after each addition. Mix in white chocolate and hazelnut liqueur. Pour filling into crust, covering completely.
- Bake cake until edges are set and center moves only slightly when pan is shaken, about 1 hour 20 minutes. Cool completely in pan on rack. Cover and refrigerate at least 24 hours. (Can be prepared 2 days ahead.) Run small sharp knife around pan sides to loosen. Release pan sides. Transfer cheesecake to platter. Cut into wedges and serve.
WHITE CHOCOLATE CHEESECAKE WITH HAZELNUT CRUST
Steps:
- For crust: Position rack in center of oven and preheat to 325F. Grease 9-inch-diameter springform pan. Wrap aluminum foil around outside of pan. Place hazelnuts in pie pan and roast until brown, about 15 minutes. Transfer to kitchen towel, cover and let stand 5 minutes. Rub hazelnuts with towel to remove husks. Chop coarsely in food processor. Add graham crackers and sugar and process until fine crumbs form. Add melted butter and process until crumbs begin to stick together. Press crumbs into bottom and 1 inch up sides of prepared pan. Bake 10 minutes. Cool crust on rack. For filling: Using electric mixer, beat cream cheese in large bowl until light and fluffy. Gradually beat in sugar. Add eggs 1 at a time, beating well after each addition. Mix in white chocolate and hazelnut liqueur. Pour filling into crust, covering completely. Bake cake until edges are set and center moves only slightly when pan is shaken, about 1 hour 20 minutes. Cool completely in pan on rack. Cover and refrigerate at least 24 hours. (Can be prepared 2 days ahead.) Run small sharp knife around pan sides to loosen. Release pan sides. Transfer cheesecake to platter. Cut into wedges and serve. Serves 10. Bon Appetit March 1992
Nutrition Facts : Calories 5371 calories, Fat 126.69208588837 g, Carbohydrate 957.90277245332 g, Cholesterol 4247.860199553 mg, Fiber 0.170097141134645 g, Protein 130.79235101791 g, SaturatedFat 47.499628272516 g, ServingSize 1 1 Serving (1985g), Sodium 1476.54371237 mg, Sugar 957.732675312185 g, TransFat 18.854047259624 g
FRANGELICO (HAZELNUT) CHEESECAKE
Rich and creamy hazelnut flavored cheesecake with chocolate accents. Best served with Frangelico flavored and slightly sweetened whipped cream. Enjoy!
Provided by heidi
Categories Cheesecake
Time 2h30m
Yield 1 cheesecake, 20 serving(s)
Number Of Ingredients 11
Steps:
- Place oven rack in the middle of the oven.
- Toast the hazelnuts: Lay hazelnuts on a cookie sheet and toast at 350 degrees F for 10-15 minutes until lightly browned and skins are beginning to crack. Wrap in a towl and let steam for 1 minute. Rub hazelnuts in the towel to remove some of the skins. Grind coarsely and let cool. Keep the oven at 350.
- Make the crust: Combine all crust ingredients except the butter in a food processor until well mixed. Cut the butter into cubes and incorporate into other ingredients for about 1 minute. Press firmly onto bottom of 9-inch springform pan (I use bottom of flat glass). Bake at 350 for 10 minutes.
- Make the cheesecake: Increase oven temperature to 400 degrees and place a pan half-filled with water in the bottom rack. Melt the chocolate and set aside. (Tip: if melting in the microwave, heat in intervals of 30 seconds and stir. Should take no more than 1 minute on high). On low speed, beat cream cheese until smooth. Slowly mix in the sugar, flour and frangelico. Keep scraping down the sides of the bowl. One at a time, beat in the eggs on low speed.
- Take 1/2 cup of the cheesecake batter and mix it with the chocolate.
- Pour cheesecake batter into pan. The chocolate mixture can either be placed in a bag for piping or dropped by spoonfuls into the batter and swirled for a marbled effect.
- Bake at 400 degrees for 10 minutes. Decrease oven temperature and bake at 225 degrees for about 1 hour. Towards the end of the baking time, check for doneness. Move the cheesecake pan slightly -- if the edges are set and the center is still wobbly the cheesecake is done. Turn the oven off and prop the door open with an oven mitt. Let cool inside the oven for at least an hour. Let cool on a counter until the pan is cool. Place in the refrigerator uncovered to chill and set. The cheesecake must be chilled for at least 24 hours.
Nutrition Facts : Calories 316.5, Fat 23, SaturatedFat 12.9, Cholesterol 109.8, Sodium 172.3, Carbohydrate 22.8, Fiber 0.7, Sugar 15.4, Protein 6.2
HEAVENLY CHIPPED CHOCOLATE AND HAZELNUT CHEESECAKE
A chocoholic's dream. Something for a very special occasion.
Provided by JJOHN32
Categories Desserts Cakes Holiday Cake Recipes
Time 3h
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Using a blender or a food processor, finely chop 1/3 cup semisweet chocolate chips. Transfer ground chocolate to a mixing bowl. Add vanilla wafer crumbs, ground hazelnuts, 2 tablespoons white sugar, and melted butter or margarine. Mix until well combined. Press onto the bottom and up the sides of a 9 inch springform pan. Bake in preheated oven for 15 minutes. Allow to cool.
- Raise oven temperature to 350 degrees F (175 degrees C).
- In a large bowl, beat the cream cheese until fluffy. Gradually add 1 cup white sugar; mix well. Add the eggs and 3 tablespoons liqueur. Mix until well blended. Coarsely chop 1 cup of the semisweet chocolate chips, and stir the chocolate into the cream cheese mixture. Pour batter into the cooled crust.
- Bake in preheated 350 degrees F (175 degrees C) oven for 1 hour. Let cake cool in oven for 1 hour. Remove outer ring from pan; allow cake to cool completely.
- Melt 2/3 cup semisweet chocolate chips over hot (not boiling) water. Stir until smooth. Dip 13 hazelnuts into the chocolate, covering one-half of each nut. Shake off the excess chocolate. Place on a waxed-paper lined plate and chill until set.
- Stir the sour cream into the remaining melted chocolate and mix well. Add 1 tablespoon liqueur. Spread glaze on top of the cooled cheesecake. Garnish with chocolate-dipped hazelnuts.
Nutrition Facts : Calories 637.7 calories, Carbohydrate 58 g, Cholesterol 117.8 mg, Fat 43 g, Fiber 3 g, Protein 9.5 g, SaturatedFat 21.6 g, Sodium 278.5 mg, Sugar 36.6 g
LEMONY WHITE CHOCOLATE CHEESECAKE
Although it takes some time to prepare this eye-catching cheesecake, the combination of tangy lemon and rich white chocolate is hard to beat. It's always a hit! -Marlene Schollenberger, Bloomington, Indiana
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 325°. Place a 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan; set aside. , In a small bowl, combine the flour, confectioners' sugar and zest; cut in butter until crumbly. Press onto the bottom and 1 in. up the sides of prepared pan. Place on a baking sheet. Bake 25-30 minutes or until golden brown. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Beat in white chocolate, flour, cream, lemon juice, lemon zest and vanilla. Add eggs; beat on low speed just until combined. Pour into crust. , Place pan in a large baking pan; add 1 in. of hot water to larger pan. Bake 65-85 minutes or until center is just set and top appears dull. , Remove pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour . Refrigerate overnight. Remove sides of pan. Garnish with white chocolate and lemon zest strips if desired. Freeze option: Wrap individual portions of cheesecake in plastic wrap and place in a resealable plastic freezer bag. Seal bag and freeze for future use. To use, thaw completely in the refrigerator.
Nutrition Facts : Calories 637 calories, Fat 45g fat (28g saturated fat), Cholesterol 182mg cholesterol, Sodium 327mg sodium, Carbohydrate 49g carbohydrate (36g sugars, Fiber 0 fiber), Protein 11g protein.
VANILLA CHEESECAKE WITH CHOCOLATE HAZELNUT CRUST AND RASPBERRIES
An absolutely gorgeous looking and tasting cheesecake! I put a few twists on another vanilla cheesecake recipe I use and came up with this delicious invention. Truly amazing contrast between the crunchy crust, rich chocolate and smooth filling. The raspberry swirl makes it look really professional too.
Provided by Brittney_B
Categories Cheesecake
Time 3h
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Preheat the oven to 180°C (160°C fan-forced). Lightly grease a 24cm springform tin and line its base with baking paper (cut to fit).
- Combine the filling ingredients in a medium bowl and press mixture over the base of the prepared tin ensuring you don't miss and gaps.
- Refrigerate for 20 minutes and then bake base in the oven for about 20 minutes or until lightly browned. Remove from oven and reduce temperature to 150°C (130°C fan-forced).
- For the filling, beat cream cheese, ricotta, vanilla extract, half the sugar and juice in a large bowl with an electric mixer until just combined (do not over-beat).
- Combine the remaining sugar and eggs in a separate bowl and beat with an electric mixer for 5 minutes on high speed or until thick and creamy.
- Gently fold egg mixture into cheese mixture. Scatter chocolate over the cheesecake base and then pour filling over.
- To make the raspberry swirl combine raspberries and icing sugar in a small bowl whilst crushing raspberries with a fork. Press raspberry mixture though a fine sieve and then discard seeds. Drizzle raspberry sauce over filling in circles starting from the centre and increasing in size so that the top of the cheesecake looks like a target.
- Using a skewer, start from the outside and drag lines across the top of the cheesecake to the centre. Repeat from various intervals along the outside circle of raspberry sauce until the top of the looks like a spider web.
- Bake in a the preheated oven for about 45 minutes. Cool cheesecake in oven with door ajar for at least 2 hours and then refrigerate overnight.
- Serve with ice-cream if desired.
WHITE CHOCOLATE CHEESECAKE WITH WHITE CHOCOLATE BRANDY SAUCE
This is a dense cheesecake that is very smooth and melts in your mouth. The white chocolate brandy sauce tops it off. I just nap it over the center of the slice of cheesecake on the plate. I garnish it with mint leaves and either raspberries or strawberries.
Provided by Judy Wilson
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Brandy
Time 10h30m
Yield 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 596 calories, Carbohydrate 39.8 g, Cholesterol 157 mg, Fat 44.2 g, Fiber 0.1 g, Protein 8.9 g, SaturatedFat 27 g, Sodium 229.4 mg, Sugar 35.5 g
WHITE CHOCOLATE CHEESECAKE
Make a simple, creamy dessert for a dinner party with very little effort. Pairing this white chocolate cheesecake with fresh fruit offsets the richness
Provided by Member recipe by gingerella
Categories Afternoon tea, Dessert, Treat
Time 25m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 801 calories, Fat 66 grams fat, SaturatedFat 40 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 30 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.8 milligram of sodium
NEW YORK WHITE CHOCOLATE CHEESECAKE
Get big "wow" factor with this luxurious dessert, with white filling and dark sauce thanks to convenient chocolate chips.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 7h
Yield 16
Number Of Ingredients 14
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.
Nutrition Facts : Calories 485, Carbohydrate 46 g, Cholesterol 105 mg, Fat 6, Fiber 0 g, Protein 6 g, SaturatedFat 17 g, ServingSize 1/16 of Recipe, Sodium 250 mg, Sugar 38 g
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
CRANBERRY-GLAZED WHITE CHOCOLATE CHEESECAKE
Categories Chocolate Egg Dessert Bake Christmas Cream Cheese Cranberry Winter Bon Appétit
Yield Serves 12
Number Of Ingredients 18
Steps:
- Make crust:
- Position rack in center of oven and preheat to 350°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Finely grind shortbread cookies and toasted hazelnuts in processor. Add melted unsalted butter and process until moist clumps form. Press crumb mixture onto bottom of prepared springform pan. Bake until crust is pale golden, about 8 minutes. Cool completely. Maintain oven temperature.
- Make filling:
- In top of double boiler set over barely simmering water, stir white chocolate until melted. Remove pan from over water.
- Using electric mixer, beat cream cheese and sugar in large bowl until blended and smooth. Add sour cream and Frangelico and beat until well blended. Beat in eggs 1 at a time. Beat in melted white chocolate.
- Pour filling into prepared crust. Bake cake until top is golden and puffed and center is set, about 1 hour 10 minutes. Cool in pan on rack (cake will fall in center). Refrigerate until cold.
- Make topping:
- Dissolve 1 teaspoon cornstarch in 1 teaspoon Frangelico in small bowl; set aside. Combine 1 cup cranberries, 1 cup sugar and 3/4 cup water in heavy medium saucepan. Stir over medium heat until sugar dissolves and mixture boils, about 5 minutes. Add remaining 2 cups cranberries, grated lemon peel and cornstarch mixture. Simmer until cranberries just begin to pop and mixture thickens, about 5 minutes. Cool. Cover and refrigerate until mixture gels. (Cheesecake and cranberry topping can be made 2 days ahead. Keep chilled.)
- Run small sharp knife around sides of springform pan to loosen cake. Remove pan sides. Smooth sides of cheesecake with knife. Transfer cheesecake to platter. Transfer cranberries to strainer and drain well, reserving any syrup. Spoon cranberries evenly atop cheesecake. Cut cheesecake into wedges and serve, passing any reserved cranberry syrup separately.
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.
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