How To make Luscious White Chocolate Cheesecake

AMAZING Cheesecake Brownies Recipe

You’ll love these delicious cheesecake brownies with a rich, fudgy chocolate base and a light, perfectly sweet cheesecake topping swirled with chocolate. The slight tang of cream cheese really compliments that chocolate flavor and makes for a balanced bite.

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How to Make White Chocolate Raspberry Cheesecake | Allrecipes.com

Watch how to make a top-rated white chocolate raspberry cheesecake. The presentation is as impressive as the rich, fresh taste.

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Strawberry White Chocolate Cheesecake! |Ep #244

Hi everyone!

Today I will be demonstrating how to make the best cheesecake ever!! It is a luscious and very creamy White Chocolate Cheesecake topped with strawberry pie filling! Just amazing!!

You'll love it!

Recipe:

Crust:

1/4 cup sugar

1/2 cup softened butter at room temperature

2 teaspoons vanilla extract

1/2 cup flour

1/2 cup cornstarch

1/8 teaspoon salt


Cheesecake Filling:

4-8oz packages of softened cream cheese at room temperature

225g package of melted white chocolate chips

4 eggs

1 teaspoon vanilla extract

1 tablespoon cornstarch

2/3 cup sugar

1 can strawberry pie filling

Easy Mini Cheesecakes Recipe

Inspired by Cheesecake Factory, these mini cheesecakes have a super creamy texture and taste. They are easy to make and great to take to parties and gatherings. Enjoy them as they are or with your favorite marmalade and berries. Yum!

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Baking Bliss: Irresistible White Chocolate Cheesecake Recipe - Indulge in Creamy Delights

Indulge in the ultimate baking indulgence with our irresistible White Chocolate Cheesecake recipe. This homemade delight combines the richness of white chocolate with the creamy and decadent flavors of a classic cheesecake. Follow our step-by-step process as we guide you through creating a luscious dessert with a buttery graham cracker crust. From the first bite, you'll be captivated by the velvety smoothness and heavenly flavors that melt in your mouth. Prepare to embark on a delightful culinary journey as you satisfy your sweetest desires. Whether you're a seasoned baker or a beginner, this recipe promises to deliver baking bliss and leave your loved ones craving for more. Get ready to impress with this show-stopping sweet treat that will make any occasion extra special.

How to make Lemon and White Chocolate Cheesecake No bake

#lemonandwhitechocolatecheesecake #scrummytv #nobakecheesecakerecipe

Indulge your taste buds with our luscious Lemon and White Chocolate Cheesecake – a no-bake delight that balances zesty citrus with creamy richness. Join us for this easy, no-fuss recipe that's sure to be your new dessert obsession.

How to make Lemon and White Chocolate Cheesecake (No Bake)

Lemon and White Chocolate Cheesecake (No Bake)

Timings:
Prep Time: 30 mins.
Chill Time: 8 hours.
Total Time: 8 hours and 30 mins.

Serves:
Can be cut into 16 slices.

Ingredients:

For the biscuit base
• 2 ½ cup (300g/10 ½ oz) Digestive Biscuits.
• ½ cup (150g/5 oz) Butter, (melted).

For the cheesecake
• 2 ¾ cups (650g/23 oz) Cream Cheese or Mascarpone (full fat).
• ½ cup + 3 tbsp (100/3 ½ oz) Icing/Powdered Sugar.
• 1 ¼ cup (250g/9 oz) White Chocolate, melted.
• 1 ¼ cups (300ml/10.14 fl oz) Double Cream.
• 3 tbsp(50ml/1.6 fl oz) Lemon Juice (about 1 ½ lemons)
• Yellow Gel food coloring (optional)

For the decoration
• Grated White Chocolate.
• Lemon Slices.

Method:
To make the biscuit base:
1. Using a food processor blitz the biscuits into crumbs or place in a bowl and using the bottom of a glass break them up.
2. Pour the biscuit crumb into a bowl, add the melted butter and mix.
3. Using a spoon press the mixture into the bottom of a 20cm springform tin.
4. Place in the refrigerator for 30 minutes to set.

For the cheesecake filling:
1. Break up the white chocolate, place it in a heat-proof bowl and melt over a pan of simmering water.
2. Whisk the cream cheese and icing sugar together until smooth.
3. Add the cooled white chocolate and whisk until combined.
4. Add the double cream and whisk again until the mixture is starting to thicken. You need to be careful at this stage while whisking as the food colouring will need adding and will take longer to mix in as you don’t want to overmix.
5. Add the lemon juice and yellow gel food colouring (optional) and mix again on a low speed until the food colouring is fully mixed in and you have a nice thick mixture that holds its shape.
6. Pour the mixture into the tin on top of the biscuit base and smooth out with a spatula or spoon.
7. Place in the refrigerator for at least 8 hours, or preferably overnight for a better set.

To decorate:
1. Insert a knife between the cheesecake and the side of the tin and slide the knife along the side of the tin.
2. Remove from the tin and place on a serving plate.
3. Sprinkle over the grated white chocolate shavings.
4. Place 3 slices of lemon in the centre of the cheesecake.
5. Place in the refrigerator until you're ready to serve
6. Mmm, Scrummy!!!

Storage:
• Store in the refrigerator and eat within 3 days.
• Can be kept in the freezer for up to 3 months.

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