Festive White Chocolate Cheesecake Recipes

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.

FESTIVE WHITE CHOCOLATE CHEESECAKE

Steps:

• In a small bowl, combine cookie crumbs and butter. Press onto the bottom of a greased 9-in. springform pan; set aside. , In a large bowl, beat the cream cheese, chips, sour cream, sugar, orange zest and vanilla until smooth. Add eggs; beat on low speed just until combined. Pour over crust. Place pan on a baking sheet. , Bake at 350° for 35-40 minutes or until 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., In a small saucepan, combine sauce ingredients. Cook and stir over medium heat until blended. Cool. , Just before serving, remove sides of springform pan. Spoon sauce over cheesecake to within 1 in. of edges. In a small bowl, beat cream and confectioners' sugar until stiff peaks form. Pipe over sauce. Refrigerate leftovers.

WHITE CHOCOLATE CHEESECAKE

Steps:

• Move oven rack to lowest position. Heat oven to 400°F. Lightly grease bottom and side of springform pan, 8x3 inches; remove bottom.
• Mix cracker crumbs, pecans, 2 tablespoons sugar and the butter. Press about 3/4 cup of the crumb mixture evenly on bottom of pan. Place on cookie sheet.
• Bake 6 to 8 minutes or until golden brown; cool.
• Assemble bottom and side of pan; secure side. Press remaining crumb mixture 2 inches up side of pan. Cut 11-inch circle of heavy-duty aluminum foil. Place pan on foil circle; press foil up side of pan to prevent dripping in oven during baking.
• Place white baking chips in 2-cup heatproof glass measure. Place measure in 1 1/2-quart saucepan. Add water to saucepan until 2 inches deep. Heat over low heat, stirring frequently, until chips are melted. Remove measure from saucepan.
• Increase oven temperature to 475°F.
• Beat melted chips, 3/4 cup sugar and the flour in large bowl with electric mixer on medium speed until blended. Beat in cream cheese and egg yolks until smooth. Continue beating, adding the eggs one at a time, then the sour cream until blended. Pour batter carefully into crust. Cover pan with aluminum foil.
• Bake 20 minutes; remove foil. Reduce oven temperature to 300°F. Bake 1 hour. (If cheesecake browns too quickly, cover loosely with aluminum foil during last 30 minutes of baking.)
• Turn off oven and leave cheesecake in oven 15 minutes. Cool on wire rack 15 minutes. Run metal spatula along side of cheesecake to loosen before and after refrigerating. Cover tightly and refrigerate at least 8 hours, but no longer than 5 days. Run metal spatula along side of cheesecake to loosen; remove side of pan. Place cheesecake on serving plate. Top with fruit. Immediately refrigerate any remaining cheesecake after serving.

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.

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.

EASY NO BAKE WHITE CHOCOLATE CHEESECAKE

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.

FESTIVE WHITE CHOCOLATE CHEESECAKE

Steps:

• In a small bowl, combine cookie crumbs and butter. Press onto the bottom of a greased 9 inch springform pan; set aside.
• In a large mixing bowl, beat cream cheese, chips, sour cream, sugar, orange peel and vanilla until smooth. Add eggs; beat on low speed just until combined. Pour over crust. Place pan on a baking sheet.
• Bake at 350 for 35-40 minutes or until 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. Refrigerator overnight.
• In a small saucepan, combine sauce ingredients. Cook and stir over medium heat until blended. Cool.
• Just before serving, remove sides of springform pan. Spoon sauce over cheesecake to within 1 inch of edges. In a small mixing bowl, beat cream and confectioners' sugar until stiff peaks form. Pipe over sauce. Refrigerate leftovers.

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.