LEMON-WHITE CHOCOLATE CHEESECAKE BITES
Satisfy your cheesecake craving with one of these little lemony desserts...in less than half the time a whole cheesecake requires.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h25m
Yield 18
Number Of Ingredients 10
Steps:
- Heat oven to 300°F. Place mini paper baking cup in each of 18 mini muffin cups; spray paper cups with cooking spray. In small bowl, mix crust ingredients until crumbs are moistened. Spoon and lightly press 1 teaspoon mixture in bottom of each cup.
- In large bowl, beat cream cheese and 1/4 cup sugar with electric mixer on medium speed until well blended. On low, beat in egg just until blended. Add lemon peel and lemon juice; beat until smooth. Spoon about 1 teaspoon cream cheese mixture over crumb mixture in each cup. Place 5 to 6 of the white baking chips on top of each (using 1/4 cup total). Divide remaining cream cheese mixture evenly among cups (about 2 heaping teaspoons each).
- Bake 25 to 30 minutes or just until filling looks set. Cool on cooling racks 30 minutes. Refrigerate 1 hour.
- In small microwavable bowl, microwave remaining 1/4 cup white baking chips and the oil uncovered on High 30 to 40 seconds until mixture can be stirred smooth. Drizzle over cheesecakes. Store covered in refrigerator.
Nutrition Facts : Calories 120, Carbohydrate 9 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 70 mg, Sugar 8 g, TransFat 0 g
WHITE CHOCOLATE LEMON CHEESECAKE
The creamy and delicate flavors of white chocolate and acidic and bright flavors of lemon are combined in this ever so creamy cheesecake so an amazing party will happen in your mouth. It is do die for! I found it while looking on the internet for a yummy cheesecake, do to the fact that I had so much cream cheese that I didn't even know what to do with it all. Turns out, this is an award winning cheesecake! That award is well deserved. I made the crust my own version, and increased the amount of white chocolate and vanilla extract, but if you would like to have the exact recipe, feel free to go to this direct link: (Cooking time includes chilling time) http://www.tygerbright.com/lemoncheesecake.htm
Provided by young n fun
Categories Cheesecake
Time 15m
Yield 1 cheesecake, 20 serving(s)
Number Of Ingredients 12
Steps:
- Crust:.
- Preheat oven to 350°F.
- Spray bottom and sides of a spring form pan with non-stick spray.
- In a medium size bowl, combine crumbs with butter or margarine and press onto bottom of pan.
- Bake for 10 minutes.
- Remove from oven (don't turn oven off!) and cool.
- Filling:.
- While crust is baking, place a small saucepan filled about half way with water and allow to simmer. Place white chocolate and heavy cream in a metal bowl and place bowl over saucepan. Stir white chocolate with heavy cream until most or all of white chocolate is melted. Once all melted, remove from heat and allow to cool slightly.
- Using a food processor or electric mixer, beat cream cheese until smooth. Add sugar slowly.
- Mix in the white chocolate mixture until well combined. Add eggs, one at a time. Add lemon juice, lemon extract, vanilla extract, and lemon peel. Mix until well combined. Do not over mix please!
- Pour the filling into the crust. Bake for 45-50 minutes.
- Remove from oven and cool on wire rack until cheesecake has cooled down to room temperature. Remove the sides of the springform pan and chill in refrigerator until cool.
- Enjoy!
Nutrition Facts : Calories 336, Fat 23.5, SaturatedFat 14.3, Cholesterol 97.7, Sodium 154.6, Carbohydrate 28.4, Fiber 0.8, Sugar 25.3, Protein 5.2
LEMON-WHITE CHOCOLATE MINI CHEESECAKES
Spiff up your next social occasion with Lemon-White Chocolate Mini Cheesecakes. These Lemon-White Chocolate Mini Cheesecakes are tiny but mighty. The flavor combination of creamy white chocolate and bright, citrusy lemon makes these mini cheesecakes a tea party classic!
Provided by My Food and Family
Categories Baking Ingredients
Time 3h20m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Heat oven to 325°F.
- Melt 2 oz. chocolate as directed on package; set aside for later use.
- Use pulsing action of food processor to process 16 cookies until finely crushed; spoon into medium bowl. Add butter and 2 Tbsp. sugar; mix well. Press onto bottoms of 12 paper-lined muffin cups, adding about 1 Tbsp. crumb mixture to each prepared cup.
- Beat cream cheese, vanilla and remaining sugar in large bowl with mixer until blended. Add lemon zest, lemon juice and melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon over crusts.
- Bake 17 to 20 min. or until centers are almost set. Cool completely.
- Melt remaining chocolate. Coarsely chop remaining cookies; sprinkle over cheesecakes. Drizzle with melted chocolate.
- Refrigerate 2 hours.
Nutrition Facts : Calories 330, Fat 23 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 80 mg, Sodium 260 mg, Carbohydrate 27 g, Fiber 0 g, Sugar 18 g, Protein 5 g
WHITE CHOCOLATE CHEESECAKE WITH CINNAMON AND LEMON
Categories Cake Milk/Cream Chocolate Egg Dessert Bake Kid-Friendly Cream Cheese Lemon Almond Spring Cinnamon Shavuot Sour Cream Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher Small Plates
Yield Makes 8-10 servings
Number Of Ingredients 22
Steps:
- For crust
- Position rack in center or oven and preheat to 325°F. Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with 2 layers of foil. Finely grind 1/2 cup almonds, cookies, sugar and lemon peel in processor. Add butter and 1/2 cup almonds. Process until nuts are chopped and moist clumps form. Press mixture onto bottom (not sides) of pan. Bake until crust is golden, about 20 minutes. Cook. Maintain oven temperature.
- For filling
- Stir white chocolate in top of double boiler set over simmering water until chocolate melts. Cool to lukewarm, stirring occasionally.
- Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Gradually beat in sour cream and juice, then melted chocolate, peel, vanilla and cinnamon. Beat in eggs 1 at a time.
- Transfer filling to crust. Bake until edges of cheesecake puff and crack and center is just set, about 1 hour 15 minutes. Remove from oven. Run small knife around sides of cake to loosen. Remove foil. Chill cheesecake uncovered overnight.
- For topping
- Combine white chocolate and cream in top of double boiler set over simmering water. Stir until chocolate melts. Whisk in grated lemon peel. Cool to room temperature.
- Release pan sides from cake. Transfer cake to platter. Pour topping over center of cake, spreading evenly and leaving 1/2-inch border around edge of cake. Garnish with sliced almonds and white chocolate curls. Chill until topping is cold. (Can be made 1 day ahead. Cover; keep chilled.)
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- Next add nuts, salt and process into a meal. Then add dates back in and blend until a loose dough forms - it should stick together when you squeeze a bit between your fingers. If it's too dry, add a few more dates through the spout while processing. If too wet, add more almond or walnut meal.
- Cut out parchment paper into circles the shape of your ramekins, muffin tins or pan (see notes for size options). In addition, to make removing the cheesecakes easier, cut out two strips of parchment paper per ramekin and lay them in an "X" shape at the base. Top with circle shape. This creates little tabs that make removing the cheesecakes easier to pop out once set.
- Divide crust among serving dishes and carefully press with fingers to distribute. To pack it down, use a small glass or the back of a spoon to really press it down, allowing some crust to come up the sides. If it sticks, separate the crust and glass with a small piece of parchment paper. Set in fridge or freezer to firm up.
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