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How To make White Chocolate and Lemon Cheesecake
1 1/2 c Chocolate wafer cookie
-crumbs 5 tb Butter, melted
CRUST Combine cookies and butter and press into a lightly buttered 10-inch springform pan. FILLING 8 ozs. white chocolate 1/2 cup heavy cream 2 pounds cream cheese 1 1/2 cups sugar 4 eggs 1/3 cups freshly squeezed lemon juice 1 Tablespoon
grated lemon zest 1/2 tsp. lemon extract Melt the chocolate with the cream until mixture is smooth. Cool. Beat the cream cheese with the sugar until light and fluffy. Beat in the cooled chocolate mixture. Add the eggs one at a time, beating well. Beat in the lemon juice, zest and extract. Pour into crust. Bake at 350 degrees for 45 to 50 minutes. Cool and then refrigerate. GLAZE: 6 ozs. bittersweet chocolate, chopped 1 oz. unsweetened chocolate, chopped 2 Tablespoons light corn syrup 3 Tablespoons butter Combine chocolates and syrup and heat until melted and smooth. Remove from heat and add butter. Spread warm glaze over the cake and smooth.
How To make White Chocolate and Lemon Cheesecake's Videos
Lemon and White Chocolate Crackle Cheesecake Recipe
Lemon and White Chocolate Cheesecake with chocolate crackle base and crumble to top things off. An easy lemon cheesecake recipe to make for Christmas, Mother's Day, Easter or a special occasion, this no bake Lemon Cheesecake is perfect. You can also make this no-bake lemon cheesecake a few days ahead to make entertaining desserts easier.
0:00 Lemon and White Chocolate Crackle Cheesecake
0:06 Melt Copha
0:09 Melt White Chocolate
0:12 White Chocolate Crackles
0:13 Add rice bubbles
0:14 Add icing sugar
0:15 Desiccated coconut
0:16 Milk Powder
0:18 Mix White Chocolate crackle ingredients
0:19 Add melted Copha and White chocolate
0:23 Put white chocolate crackle into springform cake tin
0:27 Refrigerate
0:28 Lemon Cheesecake recipe
0:29 Cream Cheese
0:31 Caster Sugar
0:32 Mix with electric hand mixer
0:35 Add melted white chocolate
0:37 Lemon rind
0:38 Lemon juice
0:41 Gelatin powder
0:42 Whipped cream
0:43 Combine
0:45 Pour into tin with set white crackle base
0:50 Top with remaining white chocolate crackle
0:55 Refrigerate
0:56 Decorate with raspberries and lemon rind
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Mini Lemon & White Chocolate no bake Cheesecakes | Easy Recipe :)
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Hello folks! And welcome back to What’s For Tea :) Today I decided to make these delightful wee lemon cheesecakes..decorated with with chocolate. The perfect little summer treat! Very simple to make and as usual, absolutely delicious!
Everything I used will be mentioned below incase you want to make it for yourself. Thanks for stopping by,
-Cheryl x
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What I used (Makes 10+ mini cheesecakes or 1 large cheesecake)
Layer 1 -
140g (5.2 oz) Digestive biscuits or Gram crackers
60g (1/4 cup) Unsalted butter
1 Teaspoon Vanilla
Layer 2 -
400g (14oz) Cream cheese - I used Philadelphia
2 Tablespoons lemon zest
75ml (1/3 cup) Lemon juice
400g ( 14oz) Sweetened condensed milk
2 Teaspoons powder gelatine
1 Tablespoon water
Layer 3 -
150g (1/2 cup) Lemon curd
Layer 4 -
300ml ( 10 oz) Double or heavy cream
2 Tablespoons Icing sugar/powdered sugar
1/2 Teaspoon of vanilla
White chocolate decorations
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White chocolate lemon cheesecake||easy recipe||just simply food
Hi guys, welcome back! This recipe is easy to follow, details are on the video. Thank you for watching. ❤️❤️❤️????
Best-ever white choc baked cheesecake recipe | delicious. Australia
There's baked cheesecake recipes, then there's this white chocolate baked cheesecake that's devilishly easy but ever so decadent.
Find the full recipe:
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#baking #cheesecake #recipe #food #chocolate
White chocolate Oreo cheesecake ASMR
White Chocolate Cheesecake
In this recipe, the white chocolate helps reduced the need for other ingredients. The sweetness from the chocolate and combination of this with the cream cheese and all purpose cream with around 25% of fat helps elevate this simple treat into a creamy delicious worth it dessert!
This recipe is a quick no back dessert you can make anytime of the week!
White Chocolate Cheesecake (using 5 ingredients) Recipe:
Servings: 7
Written recipe at
Ingredients:
10 – 12 pcs. Graham crackers
1/3 cup unsalted butter (melted)
1 tablespoon unsalted butter
1 cup white chocolate chunks
1 cup cream cheese
2 cups all purpose cream
½ cup white chocolate (shredded)
Directions:
For the crust; in a blender or grinder, add the graham crackers and grind. Once this looks like sand, add 1/3 cup of melted butter and grind again. Set aside.
In a pan, place a parchment paper at the bottom, or make a makeshift cross using two long strips of parchment paper. Then place the bottom parchment. These can help lift out the cake later.
Place the crust mixture in the pan and press this down. Keep this in the fridge to chill while making the filling.
For the filling; melt white chocolate and 1 tablespoon of unsalted butter in the microwave for 15 to 30 seconds. Mix this till it looks smooth.
In another bowl, whisk the cream cheese till fluffy, add all purpose cream 1 cup at a time, and melted white chocolate and whisk well. Add this over the graham crust. And chill for 3 hours to overnight. Keep 1 – 2 cups of filling in a piping bag with a star tip.
Once chilled, pull the ‘cross’ corners to lift the cake up. Or place a plate over the pan and flip and tap the bottom of the pan. Take the pan and parchment paper off. Use another plate and flip this back again. So the graham crust is at the bottom. Use a spatula to smoothen the edges.
Use the pipe to decorate all over the top of the cheesecake, chill if the topping turns too soft. Top with white chocolate shreds before serving.