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>
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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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No Bake White Chocolate Cheesecake | It's Gluten Free | Rockin Robin Cooks
Let me show you how to make a no bake white chocolate cheesecake. It's easy and tastes amazing.
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8 inch springform pan
Pamela’s Gluten Free Graham Crackers
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This video description contains affiliate links. If you click on one and buy something through Amazon, I will receive a small commission at no additional cost to you. This helps support this channel so that I can continue to bring you more content. Thank you very much for your support! ~ Rockin Robin
No Bake White Chocolate Cheesecake Recipe
Ingredients:
16 oz Philadelphia cream cheese, softened, set out a good hour before use
¾ cup Guittard white chocolate chips
1 cup heavy whipping cream, organic
1 tsp. Real vanilla extract
¾ cup fine sugar (baker’s sugar or make your own)
Crust:
1 ¾ cups Pamela’s gluten free honey graham crackers, (1 box)
1 Tbsp. sugar
⅛ tsp. Ground cinnamon
6 Tbsp. organic butter, melted
Directions:
Crust: Place graham crackers in a food processor along with the sugar and cinnamon. Pulse until crumbly and it looks like sand.
I really love #pamelasproducts for these graham crackers. You won't even notice they are gluten free.
Pour the crumbs into a mixing bowl and add the melted butter. Stir until all the graham crackers are moistened and it looks like wet sand.
Pour the crumbs into an 8 inch springform pan that is lined with a piece of parchment paper. Believe me when I say the parchment paper will make you happy because that slice of cheesecake will slide right out of the pan!
Using your hands, I like using my hands, press the crumbs evenly into the bottom of the springform pan and partly up the sides if you wish.
Place the crust into the fridge while you make the filling.
Filling:
Place the softened cream cheese into a mixing bowl and beat until soft. Add the vanilla, lemon, and sugar until completely smooth and combined.
Melt the chocolate in a bowl by placing it in the microwave for 20 second increments stirring between each 20 seconds. Once the chocolate is completely melted and creamy smooth, pour it into the cream cheese mixture and stir until combined.
In a separate mixing bowl add the whipping cream, ½ tsp. Vanilla, and 1 Tbsp. sugar. Beat with a mixer until soft peaks form. Fold the whipping cream into the cream cheese mixture until blended. Take your time as it may take a couple of minutes to incorporate the cream into the creamcheese.
Pour the cheesecake mixture into the springform pan and smooth it out. Place the cheesecake in the refrigerator between 2 and 24 hours before serving.
Enjoy!
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Rockin Robin
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Lindt White Chocolate Cheesecake (No Bake)
#scrummy #desserts #nobake
White Chocolate Cheesecake (No Bake)
Lindt White Chocolate Cheesecake (No Bake) Recipe.
Timings:
Prep Time: 30 mins.
Chilling Time: 8 hours.
Total Time: 8 hours 30 mins.
Servings:
Serves 8 - 12 people.
Ingredients:
For the biscuit base.
• 3⅛ cups (325g/11 oz) Digestive Biscuits/Graham Crackers.
• 10½ tablespoons (150g/5 oz) Butter, melted.
For the filling.
• 2½ cups + 2 tbsp (600g/21oz) Mascarpone or Cream Cheese - full fat.
• ½ cup (75g/2½oz) Icing/Powdered Sugar.
• 1 tsp Vanilla Extract.
• 1¼ cups (300ml/10 floz) Double/Heavy Cream.
• 1½ cups + 3 tbsp (300g/10½oz) White Chocolate.
To Decorate.
• ¼ cup (50g/1½oz) White Chocolate - grated.
• 8 Lindt White Chocolate Truffles.
Method:
1. Place the biscuits in a bowl and break them up with the bottom of a cup or glass. Alternatively use a food processor and blitz until they turn to crumbs.
2. Pour into a bowl, add the melted butter, and mix until fully incorporated.
3. Press the mixture into a 20cm/8inch springform tin, there is no need to grease the tin.
4. Place in the fridge for 30 minutes.
5. Break up the white chocolate and place it in a heatproof bowl over a pan of simmering water to melt.
6. Beat the cream cheese, icing sugar, and vanilla extract until soft.
7. Add the double cream, and whip it together until the mixture firms up and holds its shape.
8. Pour in the melted white chocolate and mix in briefly to combine - be careful not to overmix as you don’t want the mixture to split.
9. Spoon the mixture on top of the biscuit base and smooth out with a spatula.
10. Place in the fridge for a minimum of 8 hours, but preferably overnight.
11. Remove from the tin and place on a serving plate.
12. Decorate with grated white chocolate and Lindt white chocolate truffles or squares of white chocolate.
13. Keep in the fridge until ready to serve.
14. Mmm Scrummy!!!
Storage:
• Will keep in the fridge for up to 3 days.
Raspberry Dessert Cups with White Chocolate Cheesecake - Recipe by Cupcake Addiction
For the printable recipe click here:
Today I made an indulgent dessert recipe to rival any professional.
White chocolate & raspberry is one of my favourite combinations and these delicious little cups of goodness are to die for!
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Ingredients:
10 white cookies (graham crackers, shortbread etc) crushed
3 tbsp melted butter
Raspberry Topping:
24 ounces of raspberries
1 cup sugar
1 cup water
White Chocolate Cheesecake:
1 sheet of unflavored gelatine OR 1 tbsp gelatine powder
1 tsp vanilla (extract or essence)
1 can (14 ounces) sweetened condensed milk
1 cup (1/2 pint) heavy whipping cream
2/3 cup water (this is to soak the gelatine sheet in OR to mix the gelatine powder with 5 mites prior to using)
1 x 8 ounce brick of cream cheese, softened
150g (5.5oz) white chocolate melts, melted
To garnish: fresh raspberries, fresh mint leaves
Tools:
Spoon
Serving Cups
Saucepan
Strainer
Electric Hand Mixer
Parchment paper
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Xx Elise
Bailey's & White Chocolate Cheesecake (Day 3) | 12 Bakes of Christmas
It's time for our third episode of the 12 Bakes of Christmas!
Today we're going back to desserts with this Christmas dinner party classic - Bailey's & White Chocolate Cheesecake!
Mulled Wine - 3 Ways (Day Two):
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How to Make White Chocolate Blueberry Cheesecake | Dessert Recipes | Allrecipes.com
It's the perfect time of year to top your most decadent white chocolate cheesecake with a fruity blueberry sauce! Get the recipe:
#whitechocolate #blueberry #cheesecake
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