WHITE CHOCOLATE CHEESECAKE
Best ever White Chocolate Cheesecake made from scratch.
Provided by Jessica Holmes
Categories Dessert
Time 6h35m
Number Of Ingredients 12
Steps:
- Preheat oven to 170 C (340 F) standard / 150 C (300 F) fan-forced. Line the bottom of an 8-inch springform pan with baking or parchment paper.
- Add cookies to a food processor and whiz until finely crushed. Place crumbs in a large mixing bowl. Melt butter in the microwave, then pour over cookie crumbs and mix well. It should resemble wet sand.
- Place wet crumbs in your prepared pan and press down gently to form one even layer. Use the back of a spoon to smooth crumbs. Pop in the fridge.
- Add cream cheese (make sure it's nice and soft) to a large mixing bowl and beat for a minute or two until smooth and creamy. Add sugar and vanilla and beat again. Then add eggs, one at a time, beating on a low speed until incorporated.
- Add sour cream, cornflour and melted chocolate and stir until smooth - but try not to overmix. Add white chocolate chunks.
- Pour cheesecake filling over cookie crust and smooth the top. Bake in the oven for approximately 35-40 minutes or until it no longer wobbles in the middle. Try not to over bake it as it will continue to cook as it cools. Leave the cheesecake in the oven with the door ajar (with the oven turned off) for at least one hour.
- Remove cheesecake and leave to cool at room temperature before transferring to the fridge. The cheesecake is best left in the fridge for 3-4 hours (or overnight) until it cools completely and becomes nice and firm before slicing.
- To serve, top with fresh raspberries and dust with icing sugar.
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 CHAMBORD CHEESECAKE
Creamy cheesecake with white chocolate and Chambord has a raspberry topping and garnished with fresh raspberries and a sprig of mint
Provided by Crazycook in PA
Categories Dessert
Time 35m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees.
- In a medium bowl, mix together pecans, sugar, and flour. Stir in melted butter or margarine.
- Press evenly into the bottom and sides of a small springform pan.
- Bake in preheated oven for 12 to 15 minutes, until golden brown. Allow crust to cool before filling.
- In the top of a double boiler over simmering water, combine cream cheese and chocolate, stirring until smooth.
- Remove from heat.
- Add 4 TB liqueur, stirring until well blended.
- Cool slightly.
- In a medium bowl, beat whipping cream at high speed until soft peaks form.
- Fold into chocolate mixture.
- Pour into prepared crust and refrigerate.
- In the meantime, combine preserves, water and lemon juice in a medium saucepan and simmer.
- Cook for 3 minutes or until smooth, stirring with a whisk.
- Stir in 1/4 cup liquer and cool completely.
- When cheesecake is firm, top with raspberry preserves.
- Garnish with fresh raspberries and a spring of mint.
Nutrition Facts : Calories 899.1, Fat 67.5, SaturatedFat 39.4, Cholesterol 178.3, Sodium 313.6, Carbohydrate 67.2, Fiber 1.5, Sugar 43.3, Protein 9.7
WHITE CHOCOLATE AND RASPBERRY CHEESECAKE
Make and share this White Chocolate And Raspberry Cheesecake recipe from Food.com.
Provided by troyh
Categories Cheesecake
Time 2m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- For crust------------.
- Preheat oven to 350F degrees.
- Place large piece of foil on heavy large baking sheet.
- Set 8x2-inch bottomless heart-shaped cake pan atop foil.
- Wrap foil around outside and 1 inch up sides of pan.
- Butter foil and pan.
- Finely grind cookies and almonds in processor.
- Add butter and blend until mixture forms very moist crumbs.
- Using plastic wrap as aid, press crumbs firmly onto bottom and 2 inches up sides of pan.
- Bake until golden, about 10 minutes.
- Cool.
- Maintain oven temperature.
- For Filling--------------.
- Melt white chocolate in top of double boiler over simmering water until smooth, stirring often.
- Remove from over water.
- Using electric mixer, beat cream cheese, sugar, vanilla and peel in large bowl until smooth.
- Add eggs 1 at a time, beating just until combined.
- Beat in white chocolate.
- Spoon half of batter into crust.
- Top with 3/4 cup berries.
- Spoon remaining batter over.
- Bake until edges of cake are set but center 3 inches still moves when cake is shaken, about 45 minutes.
- Let cool for 20 minutes.
- Using fingertips, press down gently on edges of cheesecake to flatten slightly.
- For topping------------------.
- Whisk sour cream, sugar and vanilla in bowl.
- Spoon over cake, spreading to edge of pan.
- Bake 5 minutes.
- Transfer cake in pan to rack.
- Run small knife around sides of cake.
- Cool completely and chill cake overnight.
- Fold down foil along sides of pan.
- Lift cake pan off cheesecake.
- Transfer cheesecake to platter, discarding foil.
- Cover cake with berries.
- Bring jam to simmer in small saucepan, stirring often.
- Gently brush jam over berries.
Nutrition Facts : Calories 780, Fat 50.8, SaturatedFat 25, Cholesterol 147.6, Sodium 322.2, Carbohydrate 72.7, Fiber 9.6, Sugar 45.6, Protein 13.5
CHOCOLATE CHAMBORD CHEESECAKE
This is my own creation and I think it's pretty good. I hope that you think so too. If fresh raspberries are in season place one for each slice around the finished outer top edge.
Provided by Annacia
Categories Cheesecake
Time 1h16m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Position a rack in the center of the oven and heat the oven to 375 degrees F.
- In a medium bowl, stir together the vanilla wafer crumbs and 3 Tbs granulated sugar. Mix in the melted butter until the crumbs are evenly moist and clump together slightly. Transfer the mixture to a 9-inch springform pan and press evenly onto the bottom and about 2 inches up the sides of the pan. Bake until the crust is fragrant and slightly darkened, 9 to 12 minutes. Let the pan cool on a rack. Lower the oven temperature to 300 degrees F.
- In a stand mixer fitted with the paddle attachment, beat the cream cheese, melted dark chocolate, flour, and a pinch of table salt on medium speed, scraping down the sides of the bowl and the paddle frequently, until very smooth and fluffy- about 5 minutes. Make sure the cheese has no lumps. Add the 1-1/4 cups granulated sugar and continue beating until well blended and smooth.
- Add the Chambord and vanilla, and beat until blended, about 30 seconds. Add the eggs one at a time, beating just until blended. (Don't over beat once the eggs have been added or the cheesecake will puff too much and crack as it cools.) Pour the filling into the cooled crust and smooth the top.
- Bake at 300 degrees F until the center jiggles like Jell-O when nudged, 55 to 65 minutes. The cake will be slightly puffed around the edges, and the center will still look moist. Set on a rack and cool completely. Cover and refrigerate until well chilled, at least 8 hours and up to 3 days. The cake can also be frozen at this point for up to 1 month.
- In a small bowl, melt the 3 oz. chopped chocolate and the butter. Add the corn syrup and whisk until smooth. Unclasp and remove the side of the springform pan and run a long, thin metal spatula under the bottom crust of the cheesecake. Carefully slide the cake onto a flat serving plate. Pour the ganache on the cheesecake and spread evenly.
- To serve, run a thin knife under hot water, wipe it dry, and cut the cake into slices, heating and wiping the knife after every slice.
- TO FREEZE:.
- Put the unmolded, cooled cheesecake on a rimmed baking sheet in the freezer, uncovered, until the top is cold and firm; then wrap it in two layers of plastic and one layer of foil. Thaw overnight in the refrigerator when ready to use.
Nutrition Facts : Calories 515.1, Fat 36.2, SaturatedFat 19.7, Cholesterol 155, Sodium 276.8, Carbohydrate 42.4, Fiber 0.4, Sugar 26.5, Protein 6.5
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
CHOCOLATE-CHAMBORD CHEESECAKE
An incredible cheesecake! Top this with not only chips, but crushed chocolate wafers, almonds, and the most heavenly chocolate you can find. I served this to my Dad on his birthday. He was a very happy man.
Provided by skat5762
Categories Cheesecake
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 300-degrees.
- Place sugar and next 8 ingredients in food processor and process until smooth.
- Add egg; process until blended.
- Pour mixture into prepared pan, and sprinkle with minichips.
- Bake for 55 minutes, or until center barely moves when pan is touched.
- Turn oven off, leave door shut, and let cheesecake cool, about 3- 4 hours.
- Remove from oven, run knife around edges, and refrigerate at least 8 hours, covered.
Nutrition Facts : Calories 369.5, Fat 17.8, SaturatedFat 7.4, Cholesterol 50.5, Sodium 497.7, Carbohydrate 46, Fiber 1.9, Sugar 32.9, Protein 9.8
WHITE CHOCOLATE CHAMBORD
This is a concoction I came up with on a Friday night while taste testing another drink and putting away supplies. Chambord and Godiva White Chocolate Liquer are two of my very favorite spirits. This is not an inexpensive drink to make but well worth the investment.
Provided by racrgal
Categories Beverages
Time 6m
Yield 1 drink, 1 serving(s)
Number Of Ingredients 3
Steps:
- Place ice in cocktail shaker FIRST. The white chocolate liquer will seperate if mixed with other liquors at room temperature.
- Add the liquors and shake well.
- Strain into a lovely stemmed glass or serve over ice.
- If this is too strong for your taste simply add a bit of cream or milk.
Nutrition Facts : Calories 64.2, Sodium 0.3
CHAMBORD CHEESECAKE
A very nice cheesecake that just happens to have Chambord in it, fancy that! I originally found this on thatsmyhome.com. but have tweaked it a bit.
Provided by Manami
Categories Cheesecake
Time 1h35m
Yield 1 Chambord cheesecake
Number Of Ingredients 11
Steps:
- Heat oven to 350ºF.
- Mix crumbs, 2 tablespoons sugar and melted butter together. Press into bottom of 9" springform pan. Bake 10 minutes; cool.
- Lower heat in oven to 300ºF.
- Beat softened cream cheese in large mixing bowl. Add 1 cup sugar gradually, beat it until fluffy.
- Add vanilla, preserves, and Chambord. Beat in eggs 1 at a time.
- Pour over crumb mixture. Bake until center is firm, about 1 hour.
- Cool to room temperature. Refrigerate at least 3 hours but no longer than 10 days.
- Loosen edge of cheesecake with knife before removing side of pan.
- Garnish with raspberries around cheesecake.
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
RASPBERRY CHAMBORD CHEESECAKE
Impress your friends with this delicious marriage between a chiffon and cheesecake dessert - Light, Creamy, Low-Fat and Beautiful!! Especially attractive for Valentine's Day! Actual cooking time is minimal, but includes time in the refrigerator.
Provided by BeachGirl
Categories Cheesecake
Time 8h40m
Yield 1 10inch cheesecake, 12 serving(s)
Number Of Ingredients 16
Steps:
- CRUST: (About 7 ounces cookies will make 1-3/4 cup crumbs) Set oven to 350 degrees.
- Spray a 9" or 10" springform pan with non-stick cooking spray.
- Process cookies in food processor until crumbs are the size of graham cracker crumbs.
- Mix crumbs and melted butter in a bowl. Add 2 tbs. water and mix.
- Press crust into the bottom of the prepared pan. Bake for 10 minutes. Remove and cool completely to room temperature
- FILLING: Puree thawed raspberries in food processor; strain out seeds.
- Place 2 tbs. cornstarch in small bowl; add 3 tbs. of raspberry puree and mix to make a slurry.
- Pour remaining raspberry puree in sauce pan on medium heat. Heat until boiling.
- With whisk, stir in the cornstarch slurry and bring sauce just to a boil, stirring until thickened. Set aside.
- In small bowl combine gelatin and cold water and let stand until gelatin is softened. Add boiling water and stir until gelatin is completely dissolved and liquid is clear. Set aside.
- Beat cream cheese, sugar, 2 tbs. raspberry liqueur, and food coloring until well blended.
- Slowly add thickened raspberry puree and gelatin mixture and beat until very creamy.
- Pour into crust and refrigerate several hours (or overnight) until cake is completely firm.
- SAUCE: Microwave raspberry jelly just until softened. With whisk, blend in raspberry liqueur.
- Remove springform rim from pan and slice cheesecake into 12-16 slices. GARNISH: Place slice of cheesecake on plate, spoon a little raspberry sauce on top; drizzle a little chocolate over cheesecake getting some on plate to decorate.
- NOTE: For Strawberry Cheesecake- Frozen strawberries can be substituted for the frozen raspberries; fresh strawberries substituted for fresh raspberries.
Nutrition Facts : Calories 516.7, Fat 16.1, SaturatedFat 8.7, Cholesterol 45.9, Sodium 721.7, Carbohydrate 82, Fiber 4.2, Sugar 48.8, Protein 15.3
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
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