White Chocolate Cheesecake melts on the tongue and warms the heart. Perfect in place of birthday cake any day.
1 cup all-purpose flour
1/2 cup melted butter
1/4 cup sugar
1/2 teaspoon vanilla extract
Pre-heat your oven to 325F if using a silver 9 inch spring form pan. Or 300F if you are using a dark non-stick spring form pan.
In a medium size mixing bowl beat together the sugar, melted butter, and vanilla until light and fluffy. Now mixing on low speed slowly add the all-purpose flour and continue to beat until fully blended.
Place the sugar mixture into the bottom of your baking pan. Press the crumb evenly to line the bottom of the baking pan to form the crust.
Poke the crust with a fork in several spots all around the pan. This will help to keep the crust flat while baking.
Place the pan in the oven and bake for 25 minutes or until the edge of the crust is light golden brown.
Remove the pan from the oven and set aside.
1/2 cup sugar
4 8 ounce packages of cream cheese at room temperature
12 squares (2 packages) BAKER’S white chocolate melted and slightly cooled
1 teaspoon vanilla extract
In a large size mixing bowl beat the room temperature cream cheese on medium speed until it is creamy smooth. Add the sugar and vanilla, beat until fully blended.
Continue beat the cream cheese and add the melted white chocolate and mix until it has been incorporated.
On low speed add the eggs one at a time and beat just until blended. Do not over-beat.
Spoon the filling over the cooled crust.
Place the baking pan into the pre-heated oven and bake for 55 minutes to 1 hour or until the center is almost set.
Remove the baking pan from the oven and place on a wire rack to cool completely. Immediately run a metal spatula or a knife around the cheesecake to loosen it from the pan.
Place in the refrigerator for at least 4 hours or overnight.
When you are ready to serve your cheesecake remove the baking pan from the refrigerator and remove the cheesecake from the baking pan to a serving platter or cutting board. Cut into desired pieces.
Decorate it with:
- Cover the entire cheesecake in white or dark chocolate ganache.
- Decorate outer edge with swirls of whipped cream swirls and fill the top center with white chocolate ganache, strawberries, or blueberries
- Drizzled with caramel sauce
- Swirls of whipping cream, with a cherry on top
- Swirls of whipping cream topped with toasted coconut
White Chocolate Cheesecake freezes very well. Freeze before putting on the toppings. Freeze individually or in slabs. Wrap well in plastic wrap and place in the freezer. To thaw remove the cheesecake from the freezer and allow to sit at room temperature for 15 minutes.
Store any uneaten cheesecake in the refrigerator.
This is cheesecake is very elegant looking and will dress up any dining table.
Dec 04, 14 08:14 PM
Lemon Cheesecake is a no bake that is light and tangy. It is beautiful served with fresh whipped cream and thinly sliced lemon slices. Light and refreshing it is a welcome desert after any meal.
Dec 04, 14 12:28 PM
Southern Peach Cheesecake is a no-bake cheesecake that is easy to prepare. It is like the taste of summer in your mouth.
Dec 02, 14 04:12 PM
No-Bake Chocolate Hazelnut Cheesecake is a very easy to make no-bake cheesecake. It has both the richness of hazelnuts combined with the creamy smooth taste of chocolate.
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