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 & WHITE CHOCOLATE CHEESECAKE
A fruity cheesecake with whirls of white chocolate that looks almost too pretty to eat. Works really well if you exchange the strawberries for raspberries and the white chocolate for dark.....Scrummy!!
Provided by English_Rose
Categories Cheesecake
Time 4h20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Put the crackers in a plastic bag and bash with a rolling pin until they resemble breadcrumbs.
- Mix the crumbs together with the softened butter and press firmly onto the base and sides of a 8in springform tin. Refrigerate until needed.
- Melt the white chocolate in a bowl in the microwave and set aside until needed.
- Beat together the cream cheese and mascarpone or creme fraiche until smooth and thick.
- Add the strawberries to the cheese mixture with the melted white chocolate and mix.
- Spoon the cheesecake filling into the base.
- Level the top and chill for about 4 hours until set.
WHITE CHOCOLATE AND STRAWBERRY CHEESECAKE
Categories Cake Mixer Berry Chocolate Dairy Fruit Dessert Bake Fourth of July Cream Cheese Summer Double Boiler Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 to 14 Servings
Number Of Ingredients 15
Steps:
- for crust:
- Position rack in center of oven; preheat to 325°F. Butter 10-inch-diameter springform pan. Wrap outside of pan with foil. Finely grind cookies in processor. Add melted butter; process until crumbs are moist. Press crumbs onto bottom and 2 inches up sides of pan. Bake until set, about 15 minutes. Cool on rack. Maintain oven temperature.
- for filling:
- Stir white chocolate in top of double boiler set over barely simmering water until melted and smooth. Remove from over water. Cool to lukewarm, stirring occasionally.
- Using electric mixer, beat cream cheese in large bowl until fluffy, about 3 minutes. Gradually add sugar, then salt; beat until smooth. Add eggs 1 at a time, beating well after each addition. Add sour cream, whipping cream and vanilla; beat until well blended.
- Bake cake until top begins to brown but center still moves slightly when pan is gently shaken, about 1 hour 20 minutes. Open oven door slightly; turn off oven. Leave cake in oven 30 minutes. Chill cake uncovered overnight. (Can be made 2 days ahead. Cover; keep refrigerated.)
- Run small knife between pan sides and cake. Release pan sides. Starting at outer edge of top of cake, arrange strawberry halves in slightly overlapping concentric circles, covering top completely. Stir preserves and brandy in heavy small saucepan over medium heat until mixture boils. Strain preserves. Brush glaze generously over strawberries, allowing some glaze to drip between berries. (Can be made 4 hours ahead. Chill.)
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- Lightly grease the 23 cm round springform or loose-bottom cake tin and line the bottom of it with baking paper. Set aside.
- Crush the biscuits (use food processor or do it by hand by placing biscuits into zip-lock style bag and use a rolling pin to crush them), and mix them with melted butter. The mixture should resemble the texture of the wet sand. Transfer the mixture into prepared cake tin and press it firmly towards the bottom of the tin to make an even base. Place it in the fridge to chill, while you prepare the filling.
- Place the chopped white chocolate in a heatproof bowl set over a pan of simmering water and allow it to melt completely. Remove the cheesecake base from the fridge, then pour half of melted white chocolate over the cheesecake base and tilt the pan to make sure the whole of the base is covered in chocolate. Transfer the cheesecake base back to the fridge, set the remaining melted white chocolate to the side.
- Place the soft cheese into a bowl and using an electric mixer, whisk until it is fluffy, about 3 minutes. Add the icing sugar and remaining melted white chocolate and mix it together.
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- Bring a little water to a simmer in a pan. Suspend a heatproof bowl over the water (do not allow the base of the bowl to touch the water). Add the white chocolate and melt, then pour it onto the prepared baking tray, tipping the tray until the white chocolate covers the baking tray in a thin layer.
- Add 300g/10½oz of the strawberries, 25g/1oz of the caster sugar and 75ml/3fl oz water to a saucepan. Bring to a boil, stirring to help the sugar dissolve.
- Strain the strawberry mixture through a fine sieve into a bowl, pushing the strawberries through the sieve using the back of a wooden spoon. Drain the gelatine leaves and add to the mixture, stirring until they have completely dissolved.
- Use the ring from a 20-25cm/8-10in springform cake tin as a guide to cut out the centre of the flan case, then cut the sponge disc in half horizontally using a sharp knife, to produce two thinner discs.
- In a bowl, whisk the cream cheese, crème fraîche and double cream with the remaining sugar and the vanilla seeds until well combined. Spoon the mixture on top of the sponge base, pushing it all the way to the edges and smoothing the top with a palette knife.
- Decorate the top of the cheesecake with the remaining strawberry halves, then drizzle over the strawberry glaze. Chill in the fridge until needed.
- To serve, remove the springform cake ring from the sides of the cheesecake (to do this neatly, heat the sides very briefly using a chefs’ blow torch).
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