Vs White Chocolate Cheesecake Recipes

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.

WHITE CHOCOLATE CHEESECAKE

Steps:

• Crush the biscuits in a food processor until completely ground. Add butter and whizz again until you have the desired crumbly consistency.
• Grease and line the base of a 23cm deep, loose-bottomed cake tin. Add the biscuit mixture to the cake tin and pat it flat. Leave to set in the fridge for approximately 30 mins.
• Begin melting the chocolate in a heatproof glass bowl over a small pan of hot water on a low heat. Stir occasionally to prevent sticking. Remove from the heat and leave to cool for 10 mins until barely warm but still liquid.
• Meanwhile whisk the cream cheese and mascarpone together. Add double cream and keep whisking until the mixture is just holding its own shape. Finally, add the melted chocolate and whisk until just combined.
• 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.

V'S WHITE CHOCOLATE CHEESECAKE

Steps:

• Preheat oven to temperature 350°F.
• Combine crumbs and 1/3 cup sugar Stir in butter and mix thoroughly. Press mixture.
• around bottom and sides in bottom of a 9 inch.
• springform pan. Set aside.
• Place cream cheese.
• in a large mixing bowl and beat with an electric mixer 3-5 minutes.
• until fluffy. Add vanilla and almond extracts. Slowly add remaining.
• sugar and beat 5 minutes. Add melted white chocolate and beat 5.
• minutes.
• Add sour cream and beat 3 minutes. Pour into prepared.
• springform pan. Tap pan on counter to release any air bubbles. If.
• using an electric oven, bake 35 minutes; if using a gas oven, 30.
• minutes. Without opening oven door, turn off oven. Let cheesecake.
• stand in oven another 15 minutes if using electric, 10 minutes if.
• using gas. Transfer to wire rack to cool. When cooled, chill in.
• refrigerator at least 6 hours or overnight for best results.