How To make White Chocolate Cheesecake 1
Crust
1 1/2 c Chocolate Cookie Crumbs
3 tb Butter :
melted
Filling 24 oz Cream Cheese :
softened
1/2 c Sugar
1/2 ts Vanilla
3 Eggs
1/2 lb White Chocolate -- melted
heat oven to 350F. Mix crumbs and butter and press onto bottom of a 9-inch springform pan. Bake for 10 minutes.
Beat cream cheese, sugar, and vanilla at medium until well blended. Add eggs, one at a time, mixing well after each addition. Blend in the white chocolate. Pour over crust. Bake for 35 minutes and turn oven off and let cool in oven for at least an hour. Loosen cake from rim of pan and continue cooling. Refrigerate for at least 2 hours (best if over night). I like to garnish this with dollops of whipped cream and a sprinkling of crushed chcoclate cookies. Recipe By : Janet Morrissey <janetm@MAGNUS1. COM>
How To make White Chocolate Cheesecake 1's Videos
Red Velvet White Chocolate Cheesecake
This Red Velvet White Chocolate Cheesecake is one of the most beautiful and delicate cakes you can prepare for Christmas this year. It consists of two layers of moist and tender red velvet cake with a smooth and silky white chocolate and cream cheese filling. It has an impressive Christmas decoration with white truffles, red currants, cranberries and star anise all dusted with a bit of powdered sugar for a snowy effect.
To print the recipe check the full recipe on my blog:
#redvelvetcheesecake #redvelvetcake #christmascake
0:00 - Intro
0:55 - Preparing the red velvet cake layers
3:10 - Preparing the cream cheese white chocolate filling
4:32 - Assembling the cake
5:33 - Decorating the cake
6:41 - Enjoying the cake
Ingredients
Makes about 10-12 servings
Red Velvet Cake Layers
1 cup (125g) all-purpose flour
1 tbsp (8g) unsweetened cocoa powder
1/2 tsp (3g) baking soda
1/2 tsp (3g) salt
3 tbsp (45g) unsalted butter , room temperature
1/2 cup (100g) sugar
1 small egg
6 tbsp (80g) vegetable oil
1/2 tsp (3ml) white vinegar
1 tsp (5g) vanilla extract
1/2 cup (120g) buttermilk , room temperature
red food coloring
White Chocolate Cream Cheese Filling
7 oz (200g) white chocolate , small pieces
1/4 cup (60g) whipping cream
1 pound (500g) cream cheese , room temperature
3 tbsp (24g) powdered sugar
2 tsp (10g) vanilla extract
1 cup (240g) whipping cream (35% fat) , chilled
For Decoration
White truffles (like Raffaello truffles)
fresh red currants
fresh cranberries
star anise
powdered sugar
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Mini White Chocolate Raspberry Cheesecake / No Bake / Easy Recipe
Mini White Chocolate and Raspberry Cheesecake Recipe / No Bake / Easy Recipe / ASMR cooking
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For 6 mini cheesecakes (8 x 4 cm)
The cookie base
110g cookies
30g almonds (chopped or processed)
50g white chocolate
3 tbsp milk
Cream cheese filling
200g cream cheese
150g white chocolate
210g heavy cream (50g warm to mix with white chocolate; and 160g cold heavy cream - whipped)
Raspberry jelly
150g raspberries
25g sugar
1 tbsp lemon juice
6g gelatine (bloomed)
Extra raspberries and blueberries for garnish
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How to Make a Perfect Tasty Lemon White Chocolate Cheesecake
Looking for the perfect dessert? This gorgeous lemon white chocolate cheesecake not only looks amazing, but tastes great too. The zesty citrus flavours of the lemon pairs beautifully with the white chocolate.
Prep Time: 25 minutes Cook Time: 1 hour Serves: 4-5
Recipe Ingredients
- 250g digestive biscuits
- 100g butter, melted
- 750g Cream Cheese
- ¾ cup caster sugar
- 150ml cream, plus 150ml for whipping
- 150g white chocolate (we love Whittaker's)
- Zest and juice 2 lemons
- 4 eggs, at room temperature
- Blueberries to decorate
- Lemon zest to garnish
Cooking Method
1. Preheat the oven to 120°C.
2. Lightly grease the base and sides of a 23cm springform tin and line the base with baking paper.
3. Place the digestive biscuits in a food processor and process into crumbs.
4. Tip into a bowl, pour in the melted butter and mix to combine.
5. Press into the tin, cover and refrigerate while making the filling. Place the cream cheese and sugar in a large bowl and beat until smooth (an electric mixer is good to use here), scraping down the sides occasionally.
6. Place the cream and chocolate in a microwave-proof bowl and microwave on high for 1 minute. Stir gently until smooth. Set aside. Mix lemon zest and juice into the cream cheese mixture.
7. Beat eggs in, one at a time. Lastly, fold through the cream and chocolate mixture. Remove the base from the refrigerator, pour in the filling and smooth the top. Place in the oven and bake for 1 hour or until the mixture has just about set (it will still be a little wobbly in the centre).
8. Cool the cheesecake before placing in the refrigerator until firm. Remove cheesecake from its tin and remove baking paper from the base. Place on a serving plate.
9. Decorate with whipped cream, fresh or freeze-dried blueberries and lemon zest.
How to make Blueberry and White Chocolate Cheesecake!
White chocolate and blueberries- a brilliant combination made even more amazing in this easy summer dessert! One of the easiest recipes you will make and a proper show stopper for Summer! Get the recipe here:
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Amazing one pot white chocolate cheesecake! Tutorial
White Chocolate Raspberry Cheesecake
This white chocolate raspberry cheesecake will make you swoon! Sweet, creamy white chocolate cheesecake, swirled with ruby-red raspberry sauce. YUM!
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