WHITE CHOCOLATE CHEESECAKE WITH A BLACKBERRY SAUCE
This white chocolate cheesecake recipe is one of the best, creamiest, delicious cheesecakes I have ever eaten!
Provided by Lisa
Categories Dessert
Time 5h55m
Number Of Ingredients 17
Steps:
- Grease a 9 in springform pan (I use Pam but butter will also work) and preheat the oven to 350°F.
- Combine crushed graham crackers, melted butter, sugar, and salt. Mix thoroughly.
- Press graham cracker mixture into the springform pan, packing it in firmly*.
- Bake crust in preheated oven for 8 minutes.
- Preheat oven to 350°F (or just leave on after baking the crust). Make sure the oven rack is in the center of the oven.
- In a microwave safe dish combine white chocolate and heavy cream. Microwave on 50% power for 30 seconds, stir and repeat until smooth. Set aside.
- In the bowl of a stand-up mixer combine granulated sugar, and cream cheese. Mix until well combined.
- Add in the melted white chocolate mixture, mixing until combined. Scraping down the sides of the bowl when necessary.
- Once white chocolate mixture is fully incorporated, add in the eggs one at a time. Let each egg become fully incorporated before adding the next. Scraping down the sides of the bowl when necessary.
- After the eggs are mixed in, add the vanilla, and mix until combined.
- Using foil, wrap the bottom of your spring form pan that has the baked crust in it. - this will help keep the water out. *
- Then pour the cheesecake batter into the springform pan.
- Place the cheesecake pan in a large roasting pan and pour boiling water into the roasting pan (making sure not to get water on the cheesecake). You want the water to reach ~2 inches up the side of the springform pan.
- Bake the cheesecake (in the roasting pan/water bath) at 350°F for 15 minutes then reduce the oven temperature to 225°F and bake for another 90 minutes. After 90 minutes turn your oven off and allow the cheesecake to come to room temperature* (this will take an hour or more). When you first turn the oven off the cheesecake will jiggle significantly. After it comes to room temperature it will still have a slight jiggle. (see video for example). I also like to crack the oven door just slightly so it lets the hot air out a little faster.
- Once at room temperature, refrigerate for 2 hours to allow it to completely set (aka no more jiggle).
- In a medium size saucepan, over medium heat, add blackberries, granulated sugar, and dessert wine. Bring to a boil, and boil for 3 minutes. Stirring occasionally. Then remove from heat.
- In a separate bowl combine cornstarch and water, whisking to fully combine.
- Stir cornstarch mixture into blackberry mixture. Then stir in vanilla and salt.
- You can use the sauce as is or puree it a bit with either an immersion blender, or a regular blender. I typically blend it a little but still like to keep larger pieces of blackberries in it too.
Nutrition Facts : Calories 628 kcal, Carbohydrate 54 g, Protein 10 g, Fat 42 g, SaturatedFat 23 g, Cholesterol 190 mg, Sodium 383 mg, Fiber 2 g, Sugar 43 g, ServingSize 1 serving
WHITE CHOCOLATE CHEESECAKE - AN EASY NO BAKE RECIPE
This easy No Bake White Chocolate Cheesecake recipe is a winner every time. Simple to make and deliciously creamy, with a crumbly biscuit base, it is foolproof!
Provided by Sarah Barnes
Categories Dessert
Time 10m
Number Of Ingredients 9
Steps:
- About 2 hours before you want to start, bring your cream and cream cheese out of the fridge (see recipe notes).
- Crush the biscuits (either with a rolling pin or in a food processor). Mix with the melted butter and press into your 7" tin.
- Combine the whipped cream, cream cheese, melted ROOM TEMPERATURE white chocolate, lemon juice and vanilla extract. Fold in gently until fully combined.
- Smooth on top of the biscuit base and flatten the top with the back of a spoon or a palette knife if you have one.
- Chill for 2 hours or even better, over night.
- Use my knife tip (in recipe notes) to remove the cheesecake from the tin. Pipe the remaining whipped cream and decorate with grated chocolate and chocolate chunks.
Nutrition Facts : Calories 486 kcal, Carbohydrate 29 g, Protein 5 g, Fat 39 g, SaturatedFat 23 g, Cholesterol 102 mg, Sodium 228 mg, Sugar 23 g, ServingSize 1 serving
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.
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
CRUSTLESS WHITE CHOCOLATE CHEESECAKE
A rich and delicious white chocolate cheesecake made gluten free without a crust.
Provided by Lynn Walls
Categories Desserts
Time 2h20m
Number Of Ingredients 8
Steps:
- Melt white chocolate in the microwave, stirring every 30 seconds until melted and set aside.
- Beat the egg whites until frothy and then add cream of tarter. Slowly add sugar while continuing to beat. Beat until stiff peaks form. Set aside.
- In another bowl beat cream cheese until smooth.
- Add sour cream and vanilla and mix until smooth.
- Add egg yolks one at a time beating about 30 seconds in between each addition.
- Beat in the melted white chocolate
- Fold one-third of the egg whites into the cream cheese mixture. Once folded in well, fold in the remaining egg whites.
- Prepare a 9-inch cheesecake pan using the water bath method. ( Do not skip this step the water bath helps give it the right texture)
- Bake at 250 for 1 hr. Do not open the oven during this time.
- After 1 hr turn off the oven but DO NOT open the oven. Leave cheesecake in the oven to continue cooking as the oven cools for 1 hr.
- Remove the cheesecake from the oven and let cool.
- Once cool refrigerate for several hours or overnight. This is best made a day ahead.
- Serve with my homemade raspberry sauce or another fruit sauce. This would also be good with a chocolate or caramel sauce.
Nutrition Facts : Calories 315 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 60 milligrams cholesterol, Fat 22 grams fat, Fiber 0 grams fiber, Protein 5 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 115 grams sodium, Sugar 25 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
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
CRUSTLESS NEW YORK CHEESECAKE
This rich cheesecake is incredibly creamy. Even though the cake doesn't have a crust, I guarantee everyone will love it. -George Parsell, Flushing, New York
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. In a large bowl, beat the first seven ingredients until smooth. Add eggs; beat on low speed just until combined. Stir in lemon juice and vanilla. Pour into a greased 9-in. springform pan. Place pan on a baking sheet. , Bake for 70-75 minutes or until edges are lightly browned and top is dry to the touch (center 5 inches of cheesecake will not be set). Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. , Refrigerate overnight. Garnish with fruit. Refrigerate leftovers.
Nutrition Facts : Calories 330 calories, Fat 21g fat (14g saturated fat), Cholesterol 123mg cholesterol, Sodium 187mg sodium, Carbohydrate 25g carbohydrate (22g sugars, Fiber 0 fiber), Protein 9g protein.
CRUSTLESS CHOCOLATE CHEESECAKE
Make and share this Crustless Chocolate Cheesecake recipe from Food.com.
Provided by mandabears
Categories Cheesecake
Time 1h5m
Yield 1 cheesecake
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Spray a 9 inch pie pan with cooking spray.
- Place all ingredients in a large bowl and blend well until well mixed and smooth, about 4 minutes.
- Pour into prepared pie pan.
- Bake for 1 hour.
- Turn off oven.
- Keep cake in oven for 1 hour with heat off.
- Put in refrigerator until well chilled.
Nutrition Facts : Calories 2531.7, Fat 221.8, SaturatedFat 134.3, Cholesterol 1234.7, Sodium 4085.7, Carbohydrate 72.7, Fiber 0.5, Sugar 4.6, Protein 60.9
EASY NO BAKE WHITE CHOCOLATE CHEESECAKE
This is a very quick, easy and delicious dessert. We like ours with berries on top, and the sweet berry juice running down the sides. Yum! (Please note that cook time is a total guess for the refrigeration time.)
Provided by Junebug
Categories Cheesecake
Time 2h15m
Yield 1 pie
Number Of Ingredients 5
Steps:
- Melt chocolate chips and stir until smooth.
- Remove from heat and stir in cream cheese until smooth.
- Fold in the cool whip until well blended.
- Pour into pie crust.
- Cover and refrigerate until set or overnight.
- Serve with your choice of berries on top, preferably with some berry juice, as on shortcake.
Nutrition Facts : Calories 4101.5, Fat 327.3, SaturatedFat 185, Cholesterol 535.5, Sodium 2603.4, Carbohydrate 253.6, Fiber 6.9, Sugar 167.5, Protein 50.8
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