White chocolate cheesecake

outlawd, Feb 1, 7:51pm
Does anyone have a yummy white chocolate cheesecake recipe I could have!


jills3, Feb 1, 8:45pm
Just over to left hand side it says Recipes,type in cheesecake, then tick last year,hopefully you can find a white cheesecake in there.Have to say, I just buy the boxed cheesecake from supermarket and add a container of cream cheese,sure its cheap and quick but any cheesecake is good to me.

outlawd, Feb 1, 10:40pm
Cheers again Jills3 :)

bridget107, Feb 1, 11:25pm
Yum! If you find one, you should repost.

48bubbles, Feb 2, 6:18am
White Chocolate Cheesecake
Ingredients
Serves: 10
2 cups (220g) crushed plain chocolate biscuits
110g butter, melted
500g cream cheese, softened
400g can sweetened condensed milk
200g white melts or white chocolate, melted
300ml cream
1 tablespoon gelatine
¼ cup (65ml) boiling water
100g dark chocolate or dark melts, melted

Preparation method
Prep: 30 minutes | Cook: 8 hours
1. Combine biscuit crumbs and butter, press into base of 23 cm springform pan, refrigerate until firm.
2. Beat cream cheese and condensed milk until smooth. Beat in white chocolate then beat in the cream. Combine gelatine and boiling water until dissolved. Beat gelatine into cheesecake mixture. Spoon mixture into biscuit base and make sure it settles evenly.
3. Swirl dark melts through cheesecake mixture. Refrigerate cheesecake until form - usually 8 hours or overnight.

48bubbles, Feb 2, 7:11am
White Chocolate Cheesecake
Crust
75 g vanilla biscuit crumbs
75 g chopped roasted almonds
50 g butter, melted
Filling
2 large eggs, separated
100 g castor sugar
250 g cream cheese
100 g white chocolate
75 mL water
60 mL Irish cream
vanilla
15 mL powdered gelatine
125 mL cream
salt

Mix crust ingredients and spread into 22 cm flan dish with back of spoon. Press into dish with base of a cup. Beat yolks, sugar and cream cheese until smooth. Melt chocolate with 30 mL water. Add to cheese mixture while beating. Add Irish cream and vanilla to cheese mixture. Dissolve gelatine in 45 mL cold water for few minutes then heat to dissolve fully. Add to cheese mixture while beating. Whip cream then fold into cheese mixture. Whisk egg whites with pinch of salt until stiff. Fold into cheese mixture. Pour mixture onto crust then chill thoroughly.

bev00, May 21, 9:23am
Try this amazingly delicious white chocolate cheesecake from the Christmas issue of Family Circle.

Ingredients
Melted butter, for greasing
180g plain sweet biscuits (such as Nice)
50g pistachios, roasted
100g butter, melted
250g white chocolate
750g cream cheese, softened
1 cup caster sugar
1 tsp vanilla extract
2 eggs
2 egg yolks
300ml sour cream

1 Tbsp plain flour

For decorating

1 cup pomegranate juice
¹⁄3 cup white sugar
1 lemon, juiced
200g white chocolate, melted
300ml thickened cream, whipped
50g pistachios, toasted, roughly chopped
Method
1 Grease base and side of a 23cm (base) springform tin with melted butter, then line base and side with baking paper.
2 Put biscuits and nuts in bowl of a food processor and process to fine crumbs. Add butter and process until well combined. Press mixture into base of tin. Refrigerate for 30 minutes or until firm.
3 Preheat oven to 160ºC fan-forced (170ºC conventional). Roughly chop 100g of white chocolate and set aside. Melt remaining chocolate in a small, heatproof bowl over a saucepan of simmering water (don't let bowl touch water) until smooth.
4 Beat cream cheese, sugar and vanilla in the large bowl of an electric mixer until smooth and creamy. Add melted chocolate, 1 spoonful at a time, beating well after each addition. Add the eggs, 1 at a time, then the yolks, beating well after each addition. Gently fold in the sour cream, then the flour. Scatter chopped chocolate over biscuit base. Pour cheesecake mixture over the top and smooth the surface.
5 Put tin on an oven tray and bake for 50-60 mins or until cooked, the centre should still be slightly wobbly. Turn oven off, open door slightly and allow cheesecake to cool completely. Cover with plastic wrap and refrigerate overnight.
6 Meanwhile, put pomegranate juice, sugar and lemon juice in a small non-stick saucepan over a medium heat. Bring to a gentle boil, stirring until sugar dissolves. Boil gently for 15 minutes or until mixture is reduced by half and is thick and syrupy (it will thicken more on cooling). Pour into a clean jar, allow to cool, then secure with a lid and refrigerate.
7 Spread chocolate over a flat tray lined with baking paper. Allow to almost set. Use a hot sharp knife to cut into 6cm squares. Refrigerate until chocolate hardens.
8 Spoon a little cream onto back of each chocolate square and fix, each slightly overlapping, around side of the cheesecake. Spread remaining cream over top of the cheesecake. Sprinkle over pistachios and top with crystalised rose petals. Serve cut into wedges and drizzled with pomegranate syrup

bev00, May 21, 10:34am
Ingredients
250g digestive biscuits, finely crushed
100g unsalted butter, melted
250g frozen raspberries
2 tablespoons caster sugar
2 teaspoons cornflour
1/2 cup water
300g white chocolate chips
1/2 cup whipping cream
600g cream cheese
extra 1/2 cup caster sugar
3 eggs
1 teaspoon vanilla extract

Method

1. In a medium bowl, mix together biscuit crumbs and melted butter. Press mixture into the bottom of a 23cm springform pan.
2. In a saucepan, combine raspberries, 2 tablespoons caster sugar, cornflour and water. Bring to boil and simmer for 5 minutes or until sauce is thick. Strain sauce through a sieve to remove seeds.
3. Preheat oven to 165 degrees C. In a metal bowl over a pan of simmering water, melt white chocolate chips with cream, stirring occasionally until smooth.
4. In a large bowl, mix together cream cheese and extra 1/2 cup of sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of mixture over the biscuit base. Spoon 3 tablespoons raspberry sauce over mixture. Pour remaining cheesecake mix on top and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect. Bake for 55 to 60 minutes, or until filling is set.
5. Cool, cover and chill for 8 hours before removing from pan. Serve with remaining raspberry sauce.
I have another easier one somewhere, which I'm still trying to find. Raspberry and white choc is always a winner, but you can change it up as you please.

Quotenativeg1rl (110 )

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