CHEESE CAKE WHITE CHOCOLATE RECIPES

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WHITE CHOCOLATE CHEESECAKE RECIPE - BETTYCROCKER.COM



White Chocolate Cheesecake Recipe - BettyCrocker.com image

Go on, you deserve it! Reward yourself with a cool slice of cheesecake featuring the rich, creamy taste of white chocolate.

Provided by Betty Crocker Kitchens

Total Time 113 minutes

Prep Time 30 minutes

Yield 16

Number Of Ingredients 12

1 1/2 cups graham cracker crumbs (20 squares)
1/4 cup finely chopped pecans, toasted
2 tablespoons sugar
1/3 cup butter or margarine, melted
1 cup white baking chips
3/4 cup sugar
2 tablespoons Gold Medal™ all-purpose flour
2 packages (8 ounces each) cream cheese, softened
2 egg yolks
2 eggs
1/2 cup sour cream
2 cups cut-up fruit or berries

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.

Nutrition Facts : Calories 355 , CarbohydrateContent 31 g, CholesterolContent 100 mg, FiberContent 1 g, ProteinContent 5 g, SaturatedFatContent 13 g, ServingSize 1 Serving, SodiumContent 180 mg

CONTEST-WINNING WHITE CHOCOLATE CHEESECAKE RECIPE: HOW TO ...



Contest-Winning White Chocolate Cheesecake Recipe: How to ... image

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

7 whole cinnamon graham crackers, crushed
1/4 cup sugar
1/3 cup butter, melted
FILLING:
4 packages (8 ounces each) cream cheese, softened
1/2 cup plus 2 tablespoons sugar
1 tablespoon all-purpose flour
1 teaspoon vanilla extract
4 large eggs, lightly beaten
2 large egg yolks, lightly beaten
8 ounces white baking chocolate, melted and cooled
STRAWBERRY SAUCE:
1/2 cup sugar
2 tablespoons cornstarch
1/2 cup water
1-1/2 cups chopped fresh strawberries
Red food coloring, optional
Melted white chocolate

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.

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