BAKED WHITE CHOCOLATE CHEESECAKE RECIPE RECIPES
CONTEST-WINNING WHITE CHOCOLATE CHEESECAKE RECIPE: HOW TO ...
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
Total Time 01 hours 25 minutes
Prep Time 40 minutes
Cook Time 45 minutes
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, FatContent 41g fat (25g saturated fat), CholesterolContent 205mg cholesterol, SodiumContent 348mg sodium, CarbohydrateContent 46g carbohydrate (38g sugars, FiberContent 1g fiber), ProteinContent 10g protein.
DELICIOUS BAKED WHITE CHOCOLATE CHEESECAKE • TAMARIND & THYME
Decadent white chocolate cheesecake. This recipe is definitely a keeper
Provided by Lorraine
Categories Dessert
Prep Time 20 minutes
Cook Time 55 minutes
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 160 degrees Celsius
- Line the base of a 20cm springform pan with baking paper.Cover the bottom and sides of the pan with tinfoil. Set aside
- Place the biscuits in a food processor and process until the biscuits resembles fine breadcrumbs. Mix in the melted butter
- Press the biscuit crumbs into the lined pan, using the back of a measuring cup or spatula. You can press some onto the sides of the pan. Refrigerate whilst preparing the filling
- Place the chocolate in a microwave safe bowl and heat for 30 seconds at a time. Until completely melted. Stir until smooth and allow to cool
- Beat the cream cheese and sugar until creamy. Mix in the eggs and vanilla essence
- Mix in the sour cream, flour and chocolate. Do not over mix
- Pour the filling into the biscuit base. Place the cheesecake in a roasting pan. Half fill the roasting pan with hot water
- Bake at 160 degrees Celsius for 55 minutes or until slightly brown. The center will be slightly wobbly. Switch off the oven and leave the door slightly ajar, using a wooden spoon.
- After an hour remove the cheesecake and allow it to cool completely. You can remove the baking paper, gently at this stage and place the cheesecake on another tray. However, I have refrigerated mine with the baking paper and it was fine. Refrigerate for 4 hours or preferrably overnight
- You can decorate with whipped cream and berries or cherries
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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
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- 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.
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NO-BAKE WHITE CHOCOLATE CHEESECAKE RECIPE | ALLRECIPES
This is the easiest cheesecake I've ever made, and it is creamy. This always disappears VERY quickly at an office potluck or family buffet. It even fooled my uncle, who doesn't like chocolate!
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Reviews 4.5
Total Time 1 hours 15 minutes
Category Desserts, Cakes
Calories 397.7 calories per serving
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- Cover pie with plastic wrap and refrigerate until chilled, at least 1 hour.
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Make a simple, creamy dessert for a dinner party with very little effort. Pairing this white chocolate cheesecake with fresh fruit offsets the richness
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- 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.
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