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.
WHITE CHOCOLATE MACADAMIA NUT CHEESECAKE RECIPE - (4.1/5)
Provided by Johanna
Number Of Ingredients 26
Steps:
- Preheat your oven to 350 degrees. Make the caramel first. In a small saucepot, melt the butter and sugar together over medium high heat. Cook, stirring occasionally, until thickened and golden brown, about 7-10 minutes. The longer you cook it, the stronger the flavor it is. If you don't want a really strong caramel, cook it closer to 7 minutes. Let it cool about 2 minutes and then whisk in the cream carefully. It may have a tendency to puff up and boil. Mix the crust layer ingredients together. Spray a springform pan with non stick spray. Spread the crust mixture on the bottom of the springform pan. Cook the crust layer 8-10 minutes or until it's slightly firm in the center and not as sticky. Meanwhile, for the cheesecake layer, in a stand mixer, beat the cream cheese until soft. Scrape down the sides, add in the sugar, and beat again until combined. Scrape the bowl down again and add in the remaining ingredients. Mix until well incorporated and smooth. Gently spread half of the cheesecake mixture over the crust layer. Drizzle in some caramel, all the white chocolate, and most of the Macadamia nuts (leave some for garnishing). Spread the remaining cheesecake mixture over the top. Make a large foil tent to cover over the cheesecake pan. This will keep your cheesecake white. Bake the cheesecake for 1 hour. Remove foil tent and cook in five-minute increments until the center is set. Refrigerate or even freeze until cold. When the cheesecake is cold, beat the heavy cream and powdered sugar in a mixer until stiff. Put a dollop of whipped cream on the cheesecake slices, drizzle caramel over, and the remaining Macadamia nuts.
WHITE CHOCOLATE CARAMEL CHEESECAKE RECIPE - (4.2/5)
Provided by critty
Number Of Ingredients 17
Steps:
- Before I get into making the sauce, let me share that this isn't the easiest way for most home cooks to go about making caramel sauce. Melting almost pure sugar in a pan is pesky and it can burn quite easily. If you're not feeling up to attempting this part of the recipe, feel free to buy your favorite caramel sauce and warm it gently to glaze the cheesecake. In a medium sauce pan over medium high heat (I'm using non-stick for this), combine the sugar and lemon juice. Stir with a wooden spoon until the sugar is mostly melted then set aside the spoon and swirl the pan over the heat to keep the color even throughout. Continue to cook and swirl until the sugar turns a medium amber color. Watch it carefully, the sugar will quickly darken and should it become dark brown or black it will taste bitter and unpleasant. When the sauce turns the right color slowly whisk in the cream. If the caramel hardens with the addition of the cream, do not worry. Just continue to add the cream and bring the mixture back to a a boil over medium heat. Continue to stir until the sugar has remelted. Allow to boil for 5 minutes then remove from heat and stir in the butter. Pour into a heat safe container and chill until ready to use. Pre-heat the oven to 375°F. Combine the graham cracker crumbs with the melted butter and press into the bottom and 1 1/2-inches up the side of a 10-inch spring form pan. Bake for 10-minutes and then allow to cool completely on a wire rack. Reduce the heat to 325°F and prepare the cheesecake batter. Place the chopped white chocolate into a heat safe bowl and set aside. Bring the 1/2 cup of cream to a simmer over medium heat in a small sauce pan. Pour the hot cream over the white chocolate, jiggle the bowl to submerge it and allow to stand for one minute. Stir the chocolate gently until melted completely. In your mixer with the paddle attachment, beat the cream cheese until smooth and lump free. Add the sugar and mix, scraping down the sides of the bowl as needed. On medium speed, slowly add the white chocolate ganache. Once combined you can add the eggs, one at a time, beating on low speed until each egg is incorporated. Once you've added all the eggs, mix in the vanilla and salt and pour into your prepared pan. Set the pan onto a couple large sheets of aluminum foil and smooth them up the sides of the pan to waterproof. Set the cheesecake into a large roasting pan and then place in the oven. Pour the boiling water into the roasting pan, filling to about one inch (no higher than the lowest edge of aluminum foil). Allow to make at 325°F for one hour then reduce heat and bake at 300°F for an additional 60 to 90 minutes until the center is just set. Remove from the oven and allow to cool completely on a wire rack. Once cool chill for at least 4 hours before serving. To glaze, gently warm the 1 cup of the caramel sauce on the stove or in the microwave until slightly runny and then pour onto the cheesecake. Smooth the caramel over the cake and you're ready to serve. Enjoy!
WHITE CHOCOLATE CHEESECAKE WITH MACADAMIA CARAMEL SAUCE
This is from Godiva and it is so rich and delicious, that you can only make this once a year! I didn't include cooling and chilling times. Don't let the instructions long list bother you - they are very simple and well written, if I say so myself.
Provided by Manami
Categories Cheesecake
Time 2h50m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 325ºF.
- Lightly butter 9-inch springform pan.
- Tightly wrap bottom of pan with heavy duty aluminum foil.
- Mix together graham cracker crumbs, sugar and melted butter in bowl.
- Press mixture in bottom of prepared pan.
- Refrigerate crust while preparing filling.
- MAKE THE FILLING:.
- Place solid ivory, butter and cream in small microwave-safe bowl.
- Microwave on medium(50% power) for 1 minutes.
- Stir.
- Microwave 30 seconds more or until chocolate is softened.
- Stir until smooth and let cool.
- Beat cream cheese in mixing bowl until smooth, using electric mixer at medium speed.
- Add sugar and beat until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in vanilla and cooled solid ivory mixture, using low speed.
- Pour mixture over crust.
- Bake for 60-70 minutes or until top is slightly puffed and center is just firm.
- Turn off oven and leave cheesecake in oven for 1 hour more and prop open oven door.
- Cool in pan on wire rack.
- Cover with aluminum foil and refrigerate overnight.
- MAKE CARAMEL SAUCE:.
- To toast macadamia nuts, spread on baking sheet and bake at 350ºF for 8-10 minutes or until toasted.
- Combine sugar, water and lemon juice in saucepan.
- Cook over medium heat, stirring frequently, until mixture turns light golden brown.
- Remove from heat.
- Heat heavy cream in another saucepan until it comes to a gentle boil.
- Gradually add hot cream to sugar mixture, stirring until blended.
- Cool completely.
- ASSEMBLE THE DESSERTS:.
- Loosen edge of cheesecake with a knife.
- Remove sides of springform pan.
- Cut into wedges.
- Add macadamia nuts to caramel sauce.
- Heat sauce over low heat and stir until sauce thins.
- Spoon over cheesecake wedges and serve immediately.
- Enjoy, you've earned it!
Nutrition Facts : Calories 909.5, Fat 61.3, SaturatedFat 35.3, Cholesterol 187.3, Sodium 355.9, Carbohydrate 83.5, Fiber 0.8, Sugar 75.6, Protein 10.6
WHITE CHOCOLATE MACADAMIA NUT CHEESECAKE WITH CARAMEL AND RASPBE
The sauces are extra if you want to make them. I was inspired to make this at home from scratch because of the famous restaurant Yard House. I mean, I could NEVER make this cheesecake as good as theirs but its still great and fun to make! As for making the caramel sauce, remember before you begin, make sure you have everything ready to go and to put in. Making caramel is a fast process that cannot wait for hunting around for ingredients. If you don't work fast, the sugar will burn.
Provided by lanemaloriyahoo.com
Categories Dessert
Time 2h40m
Yield 1 pie, 10 serving(s)
Number Of Ingredients 17
Steps:
- Raspberry sauce:.
- 1. Combine the raspberries, sugar, and orange juice in a saucepan. Whisk the cornstarch into the cold water until smooth. Add the mixture to the saucepan and bring to a boil.
- 2. Simmer for about 5 minutes, stirring constantly, until the desired consistency is reached. The sauce will thicken further as it cools.
- 3. Puree the sauce in a blender or with a handheld immersion blender and strain it through a fine sieve. Serve warm or cold. The sauce will keep in the refrigerator for up to two wehttp://www.food.com/members/subm/editr2eks.
- Caramel Sauce:.
- 1. Heat sugar on moderately high heat in a heavy-bottomed 2-quart or 3-quart saucepan. As the sugar begins to melt, stir vigorously with a whisk or wooden spoon. As soon as the sugar comes to a boil, stop stirring. You can swirl the pan a bit if you want, from this point on.
- 2. As soon as all of the sugar crystals have melted (the liquid sugar should be dark amber in color), immediately add the butter to the pan. Whisk until the butter has melted.
- 3.Once the butter has melted, take the pan off the heat. Count to three, then slowly add the cream to the pan and continue to whisk to incorporate. Note than when you add the butter and the cream, the mixture will foam up considerably. This is why you must use a pan that is at least 2-quarts (preferably 3-quarts) big.
- Crust:
- 1. Grind 1/4 cup macadamia nuts in a blender.
- 2. Add to a bowl and add cracker crumbs, butter, and 1 tablespoon sugar.
- 3. Mix and press over bottom of 8 inch pan.
- Filling:.
- 1. In another bowl, combine remaining sugar, cream cheese, yolks, liqueur, and vanilla. Beat, scraping bowl often.
- 2. Chop another 1/2 cup of nuts and mix into cream cheese mixture. Spread batter on crust.
- 3. Bake at 325 degrees for 40 minutes, until cake jiggles just a bit when gently shaken. Cool on rack.
- 4. place chocolate chips in whatever design and amout you'd like. Then pour over desired amout of Raspberry and Caramel sauce over the cheesecake.
- 5. Cover with foil and chill until cold 2 hours to 1 day or overnight.
Nutrition Facts : Calories 656.7, Fat 49.8, SaturatedFat 24.5, Cholesterol 168.5, Sodium 249.7, Carbohydrate 49.2, Fiber 3.6, Sugar 40.2, Protein 7.8
More about "white chocolate cheesecake with macadamia caramel sauce food"
WHITE CHOCOLATE AND MACADAMIA CHEESECAKE WITH CARAMEL SAUCE
From angsarap.net
Reviews 10Category DessertCuisine Free StyleEstimated Reading Time 3 mins
- Combine all ingredients and make sure it’s mixed well and butter is evenly spread throughout the crushed crackers, press it in a 9 in pie pan.
- Place softened cream cheese and sugar in a bowl together; using an electric mixer beat the cheese until thoroughly mixed and creamy.
WHITE CHOCOLATE CHEESECAKE | MINIMALIST BAKER RECIPES
From minimalistbaker.com
4.6/5 (18)Total Time 6 hrsCategory DessertCalories 546 per serving
- Soak cashews by adding to a small mixing bowl and covering with boiling hot water. Let sit uncovered for 1 hour.
- In the meantime, add dates to a blender and mix until small bits remain or it forms into a ball. Remove and set aside.
- Next, add walnuts, macadamia nuts, and salt (optional) and process into a meal. Then add dates back in and blend until a loose dough forms - it should stick together when you squeeze a bit between your fingers. If it's too dry, add a few more dates through the spout while processing. If too wet, add more nuts.
- For serving dishes you have several options - muffin tins, ramekins (like these), or a springform pan of your choice. With whatever option you choose, be sure to line with parchment paper for easy removal.
WHITE CHOCOLATE CHEESECAKE WITH CARAMEL AND MACADAMIA NUTS
From favfamilyrecipes.com
5/5 (2)Total Time 6 hrs 7 minsCategory DessertCalories 516 per serving
- Place a 13x17 jelly roll pan on the middle rack of the oven. Fill the pan with 6 cups of water. Heat oven to 450 degrees.
- Prepare springform pan by lining the entire outside of the pan (bottom and sides) with aluminum foil so no moisture can get into the cheesecake crust.
- Lightly butter the inside of the springform pan. Cut parchment paper into a 1 1/2" x 30" continuous strip. Cover the inner sides of the pan with the parchment paper. It should stick well to the butter. This will prevent the side of the cheesecake from sticking to the pan when it is removed.
- Mix crushed graham crackers and melted butter in a bowl. Pat it firmly and evenly into the bottom of the springform pan.
SALTED CARAMEL WHITE CHOCOLATE CHEESECAKE BITES
From chewoutloud.com
WHITE CHOCOLATE CHEESECAKE WITH MACADAMIAS AND …
From recipecommunity.com.au
WHITE CHOCOLATE MACADAMIA NUT CHEESECAKE | MRFOOD.COM
From mrfood.com
WHITE CHOCOLATE CHEESECAKE WITH SALTED CARAMEL SAUCE
From crushmag-online.com
WHITE CHOCOLATE CHEESECAKE WITH MACADAMIA NUTS …
From tasteandtellblog.com
CHOCOLATE CHIP CHEESECAKE DIP - EASY DESSERT RECIPE!
From inspiredbycharm.com
21 KOSHER FOR PASSOVER DESSERT RECIPES | FOOD NETWORK
From foodnetwork.com
24 BEST MACADAMIA NUT RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
MACADAMIA NUT CHEESECAKE - RECIPE - THE ANSWER IS CAKE
From theansweriscake.com
CHOCOLATE CHIP CHEESECAKE BARS - INSANELY GOOD
From insanelygoodrecipes.com
WHITE CHOCOLATE SALTED CARAMEL CHEESECAKE - IN BLOOM BAKERY
From inbloombakery.com
WHITE CHOCOLATE AND MACADAMIA CHEESECAKE WITH CARAMEL SAUCE
From pinterest.ca
10 BEST WHITE CHOCOLATE CARAMEL CHEESECAKE RECIPES - YUMMLY
From yummly.com
MACADAMIA CARAMEL CHEESECAKE - THE COOKIE ROOKIE®
From thecookierookie.com
THE CHEESECAKE FACTORY WHITE CHOCOLATE CARAMEL …
From stevehacks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love