Frozen White Chocolate Feather Cheesecake Recipes

FROZEN WHITE CHOCOLATE FEATHER CHEESECAKE

Steps:

• Warm a knife under hot water and then cut the cheesecake into 8 slices. Make sure to wipe off the blade and warm it under hot water between each cut to insure clean slices. Insert an ice pop stick 1/2 way into the back end of each slice. Arrange the cheesecake on a sheet pan and freeze until the cheesecake slices are frozen, about1 to 2 hours.
• Put the white chocolate in a bowl and put it over a pot of simmering water. Stir frequently until melted.
• Put the frozen cheesecake slices onto a baking sheet fitted with a wire rack, or a piece of parchment paper. Using a spoon, drizzle each cheesecake slice with the melted white chocolate. Sprinkle each slice with the decoration of your choice. Put the slices back in the freezer until the chocolate is set, about 5 minutes. Arrange the cheesecakes on a platter and serve.

FROZEN RASPBERRY & WHITE CHOC CHEESECAKE

Steps:

• Brush a 20 x 30cm baking tin with a little oil, then line well with two layers of cling film, leaving overhang for lifting out - or use a tin with a loose bottom. Put the biscuits into a food processor and whizz to crumbs, then tip in the melted butter and mix again. Press the crumbs firmly into the base of the prepared tin, then chill while you make the filling.
• Put the cream and chocolate in a small pan. Melt very gently, stirring, until no lumps of chocolate remain. Clean out the food processor and add the raspberries and creamy chocolate mixture. Whizz together until it can't get any smoother, then rub through a sieve to get rid of the raspberry seeds.
• Put the cream cheese into a mixing bowl with the sugar and the sieved raspberry mixture. Beat with an electric whisk until smooth.
• Let the ice cream soften in a big bowl, but not melt, then fold in the cream cheese mixture a little at a time until well mixed and no ice-cream lumps are visible. Scrape into the prepared tin and level the top. Cover with cling film, not letting it touch the top of the cheesecake, then freeze at least overnight or up to 3 months before serving.
• To serve, remove the covering cling film, lift out the cheesecake, or slide out if in a loose-bottomed tin. Remove any remaining cling film. Decorate the top with fresh raspberries and drizzle with a little more melted white chocolate.

CONTEST-WINNING WHITE CHOCOLATE CHEESECAKE

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.

FROZEN CHOCOLATE CHEESECAKE TART

Steps:

• In a small bowl, combine cookie crumbs and butter. Press onto the bottom and up the sides of a greased 9-in. fluted tart pan with a removable bottom. Cover and freeze for at least 1 hour. , In a large bowl, beat cream cheese and sugar until smooth. Beat in the vanilla chips, cream and vanilla until well combined. Stir in chocolate chips; pour over crust. Cover and freeze for 8 hours or overnight. , Uncover and refrigerate 3-4 hours before serving. If desired, sprinkle with miniature chocolate chips. Refrigerate leftovers.