CONTEST-WINNING WHITE CHOCOLATE CHEESECAKE RECIPE…
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.
WHITE CHOCOLATE RASPBERRY CHEESECAKE RECIPE: HOW TO M…
As a dairy farmer’s wife, I have experience making cheesecake. In fact, most anything containing milk products is tasty in my book. If I’m out of cream cheese, it’s time to go to the grocery store! —Wendy Barkman, Breezewood, Pennsylvania
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 45 minutes
Prep Time 25 minutes
Cook Time 01 hours 20 minutes
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the graham cracker crumbs, sugar and butter. Press onto the bottom of a greased 9-in. springform pan; set aside., In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour and vanilla. Add eggs; beat on low speed just until combined. Fold in the chips. Pour over crust. , In a microwave, melt raspberry jam; stir until smooth. Drop by teaspoonfuls over batter; cut through batter with a knife to swirl. , 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 325° for 80-85 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. Cover and refrigerate overnight. Remove sides of pan.
Nutrition Facts : Calories 403 calories, FatContent 23g fat (13g saturated fat), CholesterolContent 97mg cholesterol, SodiumContent 211mg sodium, CarbohydrateContent 45g carbohydrate (23g sugars, FiberContent 0 fiber), ProteinContent 6g protein.
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- Meanwhile, melt the white chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 5 minutes. Stir in 1/4 cup of the crushed candy canes. Spread the white chocolate mixture evenly over the milk chocolate. Sprinkle the remaining candy cane pieces evenly over the white chocolate layer. Chill until set, about 1 hour. Break into small pieces to serve.
WHITE CHOCOLATE RASPBERRY CHEESECAKE RECIPE: HOW TO M…
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Total Time 01 hours 45 minutes
Category Desserts
Calories 403 calories per serving
- In a small bowl, combine the graham cracker crumbs, sugar and butter. Press onto the bottom of a greased 9-in. springform pan; set aside., In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour and vanilla. Add eggs; beat on low speed just until combined. Fold in the chips. Pour over crust. , In a microwave, melt raspberry jam; stir until smooth. Drop by teaspoonfuls over batter; cut through batter with a knife to swirl. , 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 325° for 80-85 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. Cover and refrigerate overnight. Remove sides of pan.
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