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How To make White Chocolate Cheesecake
2 lb Cream cheese
4 Eggs
1 c Sugar
12 oz White chocolate
Soften the cream cheese in the microwave. Melt the chocolate in a double boiler. Be careful not to get any water at all in the white chocolate as it changes the consistency. Hershey's white chocolate bars can be used for the white chocolate. Add sugar and eggs to cream cheese and blend a bit. Blend in the chocolate. Pour the mixture into a graham cracker crust and bake for 20 minutes at 350 degrees. Let cool slightly in oven with heat off and door
slightly ajar. (Actually, this made two pies for us, so you might want to have two pie crusts on hand the first time you make it.)
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No-bake white chocolate cheesecake bars - 6 ingredients
White Chocolate and Raspberry Cheesecake [No Bake]
#Cheesecake #NoBake #Raspberry
White Chocolate and Raspberry Cheesecake (No Bake)
How to make White Chocolate and Raspberry Cheesecake [No Bake]
Do you like cheesecakes? Want to know how to make one? Not sure which one to make? I've made lots of different cheesecakes and this is a great combination. White chocolate and raspberries complement one another beautifully. This cheesecake is sure to impress anyone you make it for. It tastes delicious and you'll impress everyone with your baking talents. And to top it all off this is a No-Bake recipe, which means you can make it without needing a hot oven, perfect for a warm summers day in the kitchen. This cheesecake is so scrummy and easy to make, give it a try.
White Chocolate and Raspberry Cheesecake [No Bake] Recipe.
TIMINGS:
Prep Time: 30 mins.
Chilling Time: 5 hours.
Total Time: 5 hours 30 mins.
SERVINGS:
Make enough for 12 people.
INGREDIENTS:
For the biscuit base.
• 3⅛ cups (320g/11oz) digestive biscuits.
• 10½ tablespoons (150g/5oz) butter, melted.
• ⅓ cup (50g/1½ oz) white chocolate chips.
For the filling.
• 1⅛ cups (250g/8½oz ) full fat cream cheese.
• 1⅛ cups (250g/8½oz) mascarpone cheese.
• 1 cup (100g/4 oz) icing sugar.
• 1 teaspoon of vanilla extract.
• 1¼ cups (300ml/10 fl oz) double cream.
• 1½ cups (250g/8½oz) white chocolate.
• 2 cups (250g/8½oz) fresh raspberries.
To Decorate.
• 1½ cups (180g/6oz) of fresh raspberries.
• White chocolate pieces and shavings.
METHOD:
1. Place the biscuits in a bowl and break them up with the bottom of a cup or glass or use a food processor and blitz until they turn to crumbs.
2. Pour into a bowl and add the chocolate chips.
3. Add the melted butter and mix until fully incorporated.
4. Press the mixture into a 20cm/8inch springform tin, there is no need to grease the tin.
5. Place in the fridge for 30 minutes.
6. Break up the white chocolate and place it in a bowl over a pan of simmering water to melt.
7. Beat the cream cheese, icing sugar and vanilla extract until soft.
8. Add the double cream and whip it together until the mixture firms up and holds its shape.
9. Pour in the melted white chocolate and mix in briefly to combine - be careful not to overmix.
10. Add the raspberries and fold in gently into the cheesecake filling.
11. Spoon the mixture on top of the biscuit base and smooth out with a spatula.
12. Place in the fridge for a minimum of 5 hours but preferably overnight.
13. Remove from the tin and place on a serving plate.
14. Decorate with fresh raspberries, squares of white chocolate and white chocolate shavings.
15. Mmm Scrummy!!!
STORAGE:
• Keep in the fridge until ready to serve.
• Will keep in the fridge for up to 3 days.
#Baking #Baking101 #Scrummy
How to make White chocolate cheesecake | chocolate cake recipe |
#chocolate #cake #recipe #cheesecake
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White Chocolate Cheesecake Recipe:
Ingredients:
Biscuits: 120g
Butter: 70g (melted)
Gelatin: 10g(optional)
Water: 40ml
White Chocolate: 150g (melted)
Condensed Milk: 150g
Cream Cheese: 250g
Whipping Cream: 100g
Vanilla Extract: 1 tbsp
Grated White Chocolate: 50g (optional)
(optional) caramel sauce 2tbsp
Instructions:
Prepare the Crust:
Powder 120g biscuits in a food processor.
Mix the powdered biscuits with 70g melted butter.
Press the biscuit-butter mixture into a 6-inch ring pan, leveling it well.
Melt White Chocolate:
Melt 150g white chocolate using a double boiling method.
Allow the melted white chocolate to cool.
Prepare Gelatin:
Mix 10g of gelatin with 40ml of water.
Place the gelatin mixture on a sheet of hot water to dissolve.
Cheesecake Mixture:
In a mixing bowl, combine 150g condensed milk, 250g cream cheese, and 100g whipping cream.
Add the melted white chocolate and mix well.
Incorporate the dissolved gelatin mixture and 1 tbsp vanilla extract into the cheesecake mixture.
Assemble and Refrigerate:
Pour the cheesecake mixture over the biscuit crust in the ring pan.
Refrigerate the cheesecake for 4-5 hours or until set.
Finishing Touch:
Once set, remove the cheesecake from the refrigerator.
Optionally, grate 50g of white chocolate on top for decoration.
Serve:
Slice and serve the delicious white chocolate cheesecake.
Enjoy your delightful white chocolate cheesecake!
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NO BAKE White Chocolate CHEESECAKE very soft recipe
NO BAKE White Chocolate CHEESECAKE very soft recipe
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This No-Bake White Chocolate Cheesecake is one of the best cheesecakes ever, very soft and very easy to prepare.
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INGREDIENTS
5 oz Digestive
2 oz Amaretti
6 tbsp burro
0.4 oz gelatine
9 oz white chocolate
0.4 cup milk
17 oz Ricotta
1.2 cups fresh cream
5 tbsp icing sugar
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AUDIO/VIDEO EQUIPMENT used:
Sony ZV-1
Canon 200d
Samsung M31
50mm lens
35mm lens
Gimball Osmo Mobile 3
Led lighting
Microphone usb
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White chocolate Oreo cheesecake ASMR
White Chocolate Raspberry Cheesecake Recipe ~Easy & HEAVENLY~
This video recipe will show you how to make a white chocolate raspberry cheesecake. This recipe is quick, easy and downright gorgeous! Great for any special occasion!
Visit my blog for some amazing tips and tricks on how to get the perfect cheesecake!
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