White Chocolate Cheesecake With Rhubarb Compote Recipes

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COCONUT-WHITE CHOCOLATE CHEESECAKE



Coconut-White Chocolate Cheesecake image

Friends have suggested over and over that I submit this creation to a magazine because it's so good. For the best texture, make sure not to overmix the batter. -Jamie Harris, Danville, Illinois

Provided by Taste of Home

Categories     Desserts

Time 1h40m

Yield 16 servings.

Number Of Ingredients 10

1-1/2 cups graham cracker crumbs
6 tablespoons butter, melted
5 packages (8 ounces each) cream cheese, softened
1 cup sugar
1-1/2 cups white baking chips, melted and cooled
3/4 cup coconut milk
2 teaspoons coconut extract
1 teaspoon vanilla extract
4 large eggs, lightly beaten
3/4 cup sweetened shredded coconut, toasted, divided

Steps:

  • Preheat oven to 325°. Place a greased 9-in. (3-in.-deep) springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan., In a small bowl, mix cracker crumbs and butter. Press onto bottom of prepared pan., In a large bowl, beat cream cheese and sugar until smooth. Beat in cooled chips, coconut milk and extracts. Add eggs; beat on low speed just until blended. Fold in 1/2 cup coconut. Pour over crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake 60-70 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Remove rim from pan. Serve cheesecake topped with remaining coconut.

Nutrition Facts : Calories 517 calories, Fat 40g fat (25g saturated fat), Cholesterol 144mg cholesterol, Sodium 332mg sodium, Carbohydrate 32g carbohydrate (26g sugars, Fiber 1g fiber), Protein 9g protein.

WHITE CHOCOLATE CHEESECAKE WITH RHUBARB COMPOTE



White chocolate cheesecake with rhubarb compote image

This soft and creamy cheesecake makes a suitably impressive and indulgent end to a dinner party

Provided by Good Food team

Categories     Afternoon tea, Dessert, Dinner, Treat

Time 2h

Number Of Ingredients 11

200g oatcake biscuit
85g butter melted
450g white chocolate
284ml pot double cream
400g full fat soft cheese , such as Philadelphia
4 eggs
1 tsp vanilla essence
600g rhubarb (trimmed weight), cut into 2.5cm chunks
250g golden caster sugar
½ vanilla pod , split in half lengthways
100ml orange blossom muscat dessert wine (we used Brown Brothers)

Steps:

  • Heat oven to 180C/fan 160C/gas 4. Line the base of a 23cm springform tin with baking parchment. Whizz the biscuits in a food processor until they resemble breadcrumbs. Pour in the butter, whizz briefly again, then tip the mixture into the tin and press down firmly. Bake for 10 mins, then cool.
  • Reduce oven temperature to 140C/fan 120C/gas 1. Wrap a double layer of foil, lined with cling film, around the base and sides of the tin to make it watertight. Break 400g chocolate into a pan, then pour in the cream and heat until the chocolate has melted. Leave to cool slightly. Rinse the bowl of the processor, then blend the cream cheese, eggs and vanilla essence together with the melted chocolate and cream until smooth.
  • Put the tin in a deep roasting tray, then pour in the filling. Half-fill the roasting tray with boiling water, bake for 1 hr, then turn the oven off. Leave to cool in the oven with the door slightly ajar for 1-2 hrs. Lift the cheesecake from the water, discard the foil, then cover with cling film and chill. The cheesecake can be made up to 3 days ahead. Grate the remaining chocolate over the cheesecake before serving.
  • For the compote, heat oven to 180C/fan 160C/gas 4. Mix the rhubarb and sugar in an ovenproof dish. Scrape the seeds from the vanilla pod on top of the rhubarb, then drop in the pod, too. Pour the muscat over, cover with foil, then bake for 30-40 mins, stirring halfway, until the rhubarb is cooked. Leave to cool, then remove the pod. Serve the compote with the cheesecake. The compote can be kept in the fridge for up to 4 days.

Nutrition Facts : Calories 850 calories, Fat 61 grams fat, SaturatedFat 35 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 55 grams sugar, Fiber 1 grams fiber, Protein 11 grams protein, Sodium 1.3 milligram of sodium

WHITE CHOCOLATE ORANGE CHEESECAKE WITH CRANBERRY COMPOTE



White Chocolate Orange Cheesecake with Cranberry Compote image

Provided by Food Network

Categories     dessert

Time 1h34m

Yield 8 to 12 servings

Number Of Ingredients 19

1 cup all-purpose flour
1/4 cup sugar
1/2 teaspoon salt
8 tablespoons butter, chilled and cut into small pieces
1 egg yolk
1 teaspoon vanilla
1 teaspoon orange zest
2 tablespoons water
2 pounds softened cream cheese
1 1/4 cups sugar
4 eggs
1 tablespoon vanilla extract
1 teaspoon orange zest
6 ounces white chocolate, melted
6 cups cranberries, fresh or frozen
1 cup sugar
1 cup orange juice
1 tablespoon orange zest
1 cup orange segments

Steps:

  • Preheat the oven to 350 degrees F.
  • Use a food processor or by hand, mix the flour, sugar, and salt in a bowl. Add the butter pieces and mix until it resembles small pea size pieces. Add the yolk, vanilla, and zest, and mix until it forms a ball. Add the water to help dough come together. Form the dough into a disk and refrigerate for 30 minutes. Press the dough into the bottom of a springform pan and bake for about 20 minutes until golden brown and set aside. For the filling, use a mixer with a paddle attachment. Cream the cheese with the sugar on low speed. Add the eggs 1 at a time until smooth making sure to scrape the sides of the bowl. Add the vanilla and orange zest. Slowly pour in the melted white chocolate and mix until well combined. Pour the mixture into the springform pan. Wrap aluminum foil around the base of pan and up side to protect from water bath. Place pan on sheet pan or pan with high sides and fill with 1/3 water. Bake cheesecake for 40 to 45 minutes. Remove cake from oven and allow to cool for 4 hours before serving.
  • To make the compote, place the cranberries, sugar, orange juice, and zest in a saucepan and stir over low heat. Simmer until cranberries soften or pop. Cool mixture and add the orange segments.
  • Serve cheesecake with compote and orange segments.

RHUBARB CHEESECAKE



Rhubarb Cheesecake image

I came up with this idea when I wanted to do something different with all the rhubarb in my backyard. The creaminess of the cheesecake complements the rhubarb compote beautifully.

Provided by Minerva

Categories     Cheesecake

Time 1h30m

Yield 1 9, 8 serving(s)

Number Of Ingredients 16

2 cups graham crackers or 2 cups orange cookies, crushed
1 tablespoon sugar
4 tablespoons unsalted butter
1 cup 1% fat cottage cheese
2 cups low-fat sour cream
1/2 cup sugar
2 tablespoons all-purpose flour
2 eggs
1 tablespoon orange zest, finely grated
2 teaspoons vanilla
1/4 teaspoon table salt
2 1/4 lbs fresh rhubarb, trimmed of ends and cut into 6-inch lengths
1 orange, juice of
1 tablespoon orange zest, finely grated
3/4 cup granulated sugar
1 pinch table salt

Steps:

  • Preheat oven to 325°.
  • Spray a 9-inch springform pan with non-stick spray. Set aside.
  • In a small bowl, mix together graham crumbs and sugar. Add butter. Stir until well blended. Press crumb mixture firmly over bottom and part way up sides of springform pan. Bake just until edges feel firm and dry, about 10 - 15 minutes. Be careful not to over bake. Set aside to cool. Reduce oven to 300°.
  • In blender, process cottage cheese and sour cream until smooth (about 1 minute). Add sugar, flour, eggs, and vanilla and process again until well blended.
  • Pour filling into pie crust and bake about 1 hour and 15 minutes, or until edges are dry to touch and center jiggles only slightly when pan is shaken. Remove from oven and cool completely. Cover and refrigerate for at least 5 hours before serving. Run a knife along inside edge of pan and remove sides. Serve with rhubarb topping.
  • Rhubarb Compote:.
  • Soak rhubarb in 1 gallon cold water for 20 minutes. Drain, pat dry with paper towels, and cut rhubarb crosswise into slices 1/2-inch thick.
  • Bring orange juice, orange zest, 3/4 cup sugar, and salt to boil in medium nonreactive saucepan over medium-high heat. Add rhubarb and return to boil, then reduce heat to medium-low and simmer, stirring only 2 or 3 times (frequent stirring causes rhubarb to become mushy), until rhubarb begins to break down and is tender, 7 to 10 minutes. Transfer rhubarb to nonreactive bowl, cool to room temperature, then cover with plastic and refrigerate until cold, at least 1 hour or up to 24.

Nutrition Facts : Calories 430.2, Fat 17, SaturatedFat 9.1, Cholesterol 92.9, Sodium 377.7, Carbohydrate 61.3, Fiber 3.1, Sugar 42.7, Protein 9.8

STILTON CHEESECAKE WITH RHUBARB COMPOTE



Stilton Cheesecake with Rhubarb Compote image

Provided by Michael Noble

Categories     Cake     Mixer     Cheese     Fruit     Dessert     Bake     Blue Cheese     Cream Cheese     Spice     Port     Spring     Chill     Rhubarb     Shavuot     Sour Cream     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8 to 10

Number Of Ingredients 18

For shortbread crust
1 1/4 cups all-purpose flour
1/4 cup sugar
7 tablespoons unsalted butter, cut into 1/2-inch cubes and softened
For filling
1/2 lb Stilton, rind discarded and cheese crumbled (1 cup)
3 (8 ounce) packages cream cheese, softened
1 cup sugar
1/3 cup all-purpose flour
3 large eggs
1 (8 ounce) container sour cream
2 teaspoons vanilla
For rhubarb compote
1/2 cup Port
1/2 cup sugar
24 pink peppercorns, coarsely crushed
2 pounds trimmed rhubarb, cut into 1/2-inch cubes (6 cups)
3 tablespoons sugar for caramel topping (optional)

Steps:

  • Make shortbread crust:
  • Preheat oven to 350°F.
  • Blend together flour and sugar with an electric mixer. Add butter and blend until mixture resembles coarse meal (it will not form a dough). Transfer to a buttered 24-centimeter springform pan and press evenly onto bottom. Bake in middle of oven until pale golden, about 30 minutes, then cool in pan on a rack.
  • Reduce temperature to 300°F.
  • Make filling:
  • Beat together crumbled Stilton, cream cheese, and sugar in a large bowl with an electric mixer on low speed. Beat in flour and add eggs, 1 at a time, beating well after each addition. Beat in sour cream and vanilla, then pour filling over cooled crust in pan.
  • Bake cheesecake in middle of oven until puffed and pale golden around edge, about 1‚ hours. Transfer cake in pan to rack and run a knife around edge of pan to loosen. Cool completely, about 2 hours. Chill, covered, until cold, at least 4 hours. Remove side of pan and transfer cake to a plate.
  • Make compote while cake is cooling:
  • Boil Port, 1/2 cup sugar, and peppercorns in a 12-inch nonstick skillet, stirring until sugar is dissolved, until reduced to about 1/2 cup, 2 to 3 minutes. Add rhubarb and gently stir to coat. Simmer rhubarb, stirring gently once after 5 minutes, until just tender but not falling apart, about 10 minutes, and transfer to a bowl. Chill compote, covered, until cold, at least 4 hours.
  • Make optional caramel topping:
  • Just before serving, sprinkle tablespoons sugar evenly over cheesecake and heat with a blowtorch, moving flame back and forth just over sugar until evenly melted and caramelized.

RHUBARB SWIRL CHEESECAKE



Rhubarb Swirl Cheesecake image

I love cheesecake and my husband loves chocolate, so this is a favorite dessert of ours. The rhubarb adds a tartness that complements the sweet flavors so well.-Carol Witczak, Tinley Park, Illinois

Provided by Taste of Home

Categories     Desserts

Time 1h40m

Yield 14 servings.

Number Of Ingredients 12

2-1/2 cups thinly sliced fresh or frozen rhubarb
1/3 cup plus 1/2 cup sugar, divided
2 tablespoons orange juice
1-1/4 cups graham cracker crumbs
1/4 cup butter, melted
3 packages (8 ounces each) cream cheese, softened
2 cups sour cream
8 ounces white baking chocolate, melted
1 tablespoon cornstarch
2 teaspoons vanilla extract
1/2 teaspoon salt
3 large eggs, lightly beaten

Steps:

  • In a large saucepan, bring rhubarb, 1/3 cup sugar and orange juice to a boil. Reduce heat; cook and stir until thickened and rhubarb is tender. Set aside. , In a small bowl, combine cracker crumbs and butter. Press onto the bottom of a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 7-9 minutes or until lightly browned. Cool on a wire rack., In a large bowl, beat cream cheese and remaining sugar until smooth. Beat in the sour cream, white chocolate, cornstarch, vanilla and salt until smooth. Add eggs; beat just until combined. , Pour half of the filling into crust. Top with half of the rhubarb sauce; cut through batter with a knife to gently swirl rhubarb. Layer with remaining filling and rhubarb sauce; cut through top layers with a knife to gently swirl rhubarb. , Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Place in a large baking pan; add 1 in. of hot water to larger pan. Bake at 350° for 60-70 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. Cover and chill overnight. Refrigerate leftovers.

Nutrition Facts : Calories 264 calories, Fat 17g fat (10g saturated fat), Cholesterol 94mg cholesterol, Sodium 244mg sodium, Carbohydrate 22g carbohydrate (16g sugars, Fiber 1g fiber), Protein 5g protein.

WHITE CHOCOLATE CHEESECAKE WITH RHUBARB SWIRL



White Chocolate Cheesecake with Rhubarb Swirl image

The tart taste of spring rhubarb contasts beautifully with the rich white chocolate base!! Serve at room temperature.

Provided by CountryLady

Categories     Cheesecake

Time 2h30m

Yield 12 serving(s)

Number Of Ingredients 13

2 1/2 cups thinly sliced rhubarb
1/3 cup sugar
2 tablespoons orange juice
1/4 cup butter, melted
1 1/4 cups graham wafers or 1 1/4 cups ginger snaps, crumbs
3 (8 ounce) packages block cream cheese, room temp
1/2 cup sugar
1 tablespoon cornstarch
3 eggs
2 teaspoons vanilla
1/2 teaspoon salt
2 cups sour cream
8 ounces white chocolate, melted

Steps:

  • Combine rhubarb, sugar& juice in pot, cover& simmer over medium heat, stirring occasionally, until rhubarb is very soft (about 10 minutes).
  • Uncover& sir frequently, mashing with the back of the spoon, until the rhubarb forms a thick paste (about 5 minutes more).
  • Lightly butter bottom& sides of a 9 1/2 inch springform pan.
  • In a small bowl, stir crumbs with butter until mixed& press onto the bottom of the pan.
  • Bake in the center of a preheated 350F oven until set (about 8- 10 minutes).
  • Let cool completely- leave the oven on.
  • Beat cream cheese with an electric mixer until smooth& creamy.
  • Add sugar& corn starch, beating until well combined.
  • Add eggs, one at a time, beating after each addition& scraping down the sides as needed until incorporated.
  • Beat in vanilla& salt.
  • Stir in sour cream& white chocolate just until mixed.
  • Wrap the outside of the springform pan on the underside& halfway up the sides with a double layer of heavy duty aluminum foil.
  • Pour half the cheese mixture into the pan.
  • Drop half the rhubarb puree by spoonfuls over the cream cheese.
  • Using the tip of a sharp knife, swirl the rhubarb into the cream cheese.
  • Repeat with the remaining cheese mixture& rhubarb puree.
  • Set the pan into a larger ovenproof dish.
  • Fill the larger dish with enough hot water to come about 1 inch up the sides of the pan- do NOT fill water any higher than the foil.
  • Bake in the center of oven for 45 minutes.
  • Leaving the door closed, turn the oven off& leave cheesecake in the oven for another hour.
  • Remove pan from water& discard foil.
  • Run a knife around the outside edge of the cheesecake.
  • Cool in the pan on a rack at room temperature for an hour.
  • Refrigerate overnight.
  • It will keep well for several days or can be frozen.

Nutrition Facts : Calories 535.8, Fat 39.9, SaturatedFat 24.1, Cholesterol 144.9, Sodium 400.9, Carbohydrate 37.1, Fiber 0.7, Sugar 28.6, Protein 9.1

LOW-CARB CHOCOLATE CHIP CHEESECAKE BARS



Low-Carb Chocolate Chip Cheesecake Bars image

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 15 servings.

Number Of Ingredients 17

1 cup almond flour
1/2 cup granulated golden monk fruit sugar substitute
2 large eggs, room temperature
1/2 cup butter, melted
1 teaspoon vanilla extract
CHEESECAKE LAYER:
1 package (8 ounces) cream cheese, softened
1/4 cup granulated monk fruit sugar substitute
2 tablespoons sour cream
1/2 teaspoon vanilla extract
1 large egg, room temperature, lightly beaten
1/2 cup sugar-free white baking chips
1/2 cup sugar-free chocolate baking chips
CRUMBLE LAYER:
1/2 cup almond flour
1/4 cup granulated golden monk fruit sugar substitute
1/4 cup cold butter

Steps:

  • Preheat oven to 325°. In a small bowl, whisk flour and sugar substitute. In another bowl, whisk eggs, melted butter and vanilla until blended. Add to flour mixture; stir just until moistened. Pour into a greased 11x7-in. baking dish., For cheesecake layer, in a large bowl, beat cream cheese and sugar substitute until smooth. Beat in sour cream and vanilla. Add egg; beat on low speed just until blended. Pour over crust. Sprinkle with white and chocolate baking chips. For crumble layer, mix almond flour and sugar substitute. Cut in butter until mixture resembles coarse crumbs. Sprinkle over chips., Bake until center is just set and edges are golden brown, 40-45 minutes. Cool completely on a wire rack. Refrigerate, covered, at least 4 hours or overnight before serving. Refrigerate leftovers.

Nutrition Facts : Calories 293 calories, Fat 25g fat (13g saturated fat), Cholesterol 78mg cholesterol, Sodium 135mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein.

WHITE CHOCOLATE RHUBARB SWIRLED CHEESECAKE



White Chocolate Rhubarb Swirled Cheesecake image

I'm always on the lookout for a new, different cheesecake, and this one from the Taste of Home magazine looks so pretty, I can't wait to try it. Please note this is cooked in a water bath to help decrease the cracking, but it is not necessary to the taste!

Provided by Dragonfly AZ

Categories     Cheesecake

Time 2h10m

Yield 12-14 serving(s)

Number Of Ingredients 13

2 1/2 cups thinly sliced rhubarb
1/3 cup sugar
1/2 cup sugar
2 tablespoons orange juice
1 1/4 cups graham cracker crumbs
1/4 cup butter, melted
24 ounces cream cheese, softened
16 ounces sour cream
1 tablespoon cornstarch
2 teaspoons vanilla
1/2 teaspoon salt
3 eggs, lightly beaten
8 ounces white chocolate, melted

Steps:

  • Preheat oven to 350.
  • Rhubarb Swirl:.
  • In a large saucepan, bring rhubarb, 1/3 cup sugar and OJ to a boil. Reduce heat; cook and stir until thickened and rhubarb is tender. Remove from heat and set aside. (optional: use immersion blender to puree mixture).
  • Crust:.
  • Mix cracker crumbs and melted butter. Press into the bottom only of a 9 inch springform pan. Bake for 7-9 minutes, or until lightly browned. Cool on a wire rack.
  • Cheesecake batter:.
  • Mix cream cheese, sour cream, cornstarch, vanilla and salt in a large mixing bowl until smooth and well combined.
  • Beat in eggs, just until well combined.
  • Fold in chocolate.
  • Pour half of the batter over the crust.
  • Pour half the rhubarb mixture over the batter and lightly swirl together with a knife.
  • Repeat with remaining batter and rhubarb.
  • Place pan on double layer of heavy duty foil and wrap bottom and sides of pan tightly.
  • Place pan in large baking pan. Pour about 1-2 inches hot water into larger pan.
  • Bake for 60-70 minutes, or until middle is almost set.
  • Remove from oven and cool for about 10 minutes, then gently run a knife between cake and sides of pan.
  • Cool for about an hour more, then cover tightly and refrigerate overnight.

Nutrition Facts : Calories 526.5, Fat 39.3, SaturatedFat 22.2, Cholesterol 143.8, Sodium 422.7, Carbohydrate 37.5, Fiber 0.8, Sugar 31.6, Protein 7.8

COCONUT CHEESECAKE & RHUBARB COMPOTE



Coconut Cheesecake & Rhubarb Compote image

I took my daughter's love of cheesecake plus my mom's love of coconut and rhubarb and ran with it. Try it with a smidge of chocolate sauce, too. -Wendy Rusch, Trego, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 2h15m

Yield 16 servings (3-1/2 cups compote).

Number Of Ingredients 17

14 whole graham crackers
1 cup sweetened shredded coconut, toasted
1/4 cup sugar
1/3 cup butter, melted
CHEESECAKE:
5 packages (8 ounces each) cream cheese, softened
1-1/4 cups sugar
1-1/4 cups sour cream
1 tablespoon vanilla extract
1 tablespoon lemon or lime juice
5 large eggs, room temperature, lightly beaten
1 cup sweetened shredded coconut
COMPOTE:
6 cups chopped fresh rhubarb (about 1-1/2 pounds)
1 cup sugar
1/2 cup orange juice or water
Additional toasted coconut, optional

Steps:

  • Preheat oven to 325°. Place a greased 9-in. (3-in.-deep) springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan., Break graham crackers into quarters; place in a food processor. Add coconut and sugar; pulse until fine crumbs form. While pulsing, add melted butter just until blended. Press onto bottom and 1-1/2 in. up sides of prepared pan., For cheesecake, in a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream, vanilla and lemon juice. Add eggs; beat on low speed just until blended. Fold in coconut. Pour into crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan. , Bake until center is just set and top appears dull, 80-90 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. , In a large saucepan, combine rhubarb, sugar and orange juice; bring to a boil. Reduce heat; simmer, uncovered, 7-9 minutes or until thickened. Cool slightly; transfer to a covered container. Refrigerate cheesecake and compote overnight, covering cheesecake when completely cooled., Remove rim from springform pan. If desired, press additional coconut onto sides of cheesecake. Serve with compote, warmed if desired.

Nutrition Facts : Calories 589 calories, Fat 38g fat (23g saturated fat), Cholesterol 159mg cholesterol, Sodium 434mg sodium, Carbohydrate 55g carbohydrate (44g sugars, Fiber 2g fiber), Protein 8g protein.

LEMONY WHITE CHOCOLATE CHEESECAKE



Lemony White Chocolate Cheesecake image

Although it takes some time to prepare this eye-catching cheesecake, the combination of tangy lemon and rich white chocolate is hard to beat. It's always a hit! -Marlene Schollenberger, Bloomington, Indiana

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 12 servings.

Number Of Ingredients 15

1-1/4 cups all-purpose flour
2 tablespoons confectioners' sugar
1 teaspoon grated lemon zest
1/2 cup cold butter, cubed
FILLING:
4 packages (8 ounces each) cream cheese, softened
1-1/4 cups sugar
10 ounces white baking chocolate, melted and cooled
2 tablespoons all-purpose flour
2 tablespoons heavy whipping cream
2 tablespoons lemon juice
2 teaspoons grated lemon zest
2 teaspoons vanilla extract
4 large eggs, lightly beaten, room temperature
Optional: White baking chocolate curls and lemon zest strips

Steps:

  • Preheat oven to 325°. Place a 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan; set aside. , In a small bowl, combine the flour, confectioners' sugar and zest; cut in butter until crumbly. Press onto the bottom and 1 in. up the sides of prepared pan. Place on a baking sheet. Bake 25-30 minutes or until golden brown. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Beat in white chocolate, flour, cream, lemon juice, lemon zest and vanilla. Add eggs; beat on low speed just until combined. Pour into crust. , Place pan in a large baking pan; add 1 in. of hot water to larger pan. Bake 65-85 minutes or until center is just set and top appears dull. , Remove pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour . Refrigerate overnight. Remove sides of pan. Garnish with white chocolate and lemon zest strips if desired. Freeze option: Wrap individual portions of cheesecake in plastic wrap and place in a resealable plastic freezer bag. Seal bag and freeze for future use. To use, thaw completely in the refrigerator.

Nutrition Facts : Calories 637 calories, Fat 45g fat (28g saturated fat), Cholesterol 182mg cholesterol, Sodium 327mg sodium, Carbohydrate 49g carbohydrate (36g sugars, Fiber 0 fiber), Protein 11g protein.

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WHITE CHOCOLATE CHEESECAKE & CRANBERRY CURRANT COMPOTE RECIPE
Beat cream cheese, 1/2 cup butter, salt, and remaining 1 cup sugar in a large bowl at medium speed with an electric mixer until blended, stopping to scrape down sides.
From myrecipes.com


WHITE CHOCOLATE CHEESECAKE WITH RHUBARB COMPOTE RECIPE
Oct 18, 2015 - White Chocolate Cheesecake With Rhubarb Compote With Biscuits, Butter, White Chocolate, Double Cream, Soft Cheese, Eggs, Vanilla Essence, Rhubarb, Golden Caster Sugar, …
From pinterest.com


9 WHITE CHOCOLATE CHEESECAKE RECIPES | ALLRECIPES
2021-06-29 No-Bake White Chocolate Cheesecake. If it's too hot to turn on the oven, this no-bake cheesecake has your back. Simply combine the mixture over the stovetop, add to a graham cracker …
From allrecipes.com


WHITE CHOCOLATE CHEESECAKE WITH RHUBARB & STRAWBERRIES
2021-07-28 Transfer the biscuit crumble and evenly press into a rather dense layer. Let set in the fridge while you make the filling. Moving on to the filling, in a large bowl, whip together the cream cheese …
From hannaekelund.com


RECIPES FOR WHITE CHOCOLATE CHEESECAKE WITH RHUBARB COMPOTE …
Search popular online recipes for white chocolate cheesecake with rhubarb compote and easily save recipes, create organized grocery lists for the recipes and view nutritional information. Then save …
From saymmm.com


WHITE CHOCOLATE CHEESECAKE WITH CRANBERRY CURRANT COMPOTE
2011-11-14 The compote, which comes together in fifteen minutes using only four ingredients, makes this dessert a showstopper at the dessert buffet. The crimson glow of the berries against the pure …
From myrecipes.com


WHITE CHOCOLATE CHEESECAKE IN A GLASS WITH ALMOND CAKE, …
2021-07-14 Start with the cheese cake. In a large bowl, whip together the cream cheese and cream until fluffy. Fold in the powdered sugar, vanilla, and lemon juice and zest. Fold in the melted white …
From hannaekelund.com


NO-BAKE WHITE CHOCOLATE CHEESECAKE WITH TANGERINE COMPOTE
Instructions Checklist. Step 1. In a large saucepan, combine the tangerines with the sugar, water, cinnamon and star anise and bring to a boil. Simmer over low heat until the rind is tender and ...
From foodandwine.com


RECIPE DETAIL PAGE | LCBO
2. Preheat oven to 350°F (180°C). 3. Lightly butter bottom and sides of a 9 1/2-inch (24-cm) springform pan. In a small bowl, stir crumbs with butter until mixed. Press onto bottom of pan. Bake in centre of …
From lcbo.com


WHITE CHOCOLATE & RASPBERRY CHEESECAKE - JANE'S PATISSERIE
2018-02-15 For the Cheesecake Filling. Melt the chocolate in a bowl over a pan of simmering water, or in the microwave on short bursts until full melted – leave to cool whilst doing the rest. In your stand …
From janespatisserie.com


WHITE CHOCOLATE CHEESECAKE WITH RHUBARB COMPOTE RECIPE | BY …
This soft and creamy cheesecake makes a suitably impressive and indulgent end to a dinner party, what you will need 200g oatcake biscuit, 85g butter melted butter butt-err butter is made when lactic-acid …
From craftlog.com


CHEESECAKE WITH RHUBARB : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


WHITE CHOCOLATE CHEESECAKE WITH SPECULOOS COOKIE BASE AND …
2020-11-18 Then add the eggs and the egg yolk one at the time. Finaly add the white chocolate with a spatula and mix until just combined. Pour into the springform. Baking. Bake in the middle of the …
From twosisterslivinglife.com


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