what is the best recipe for white chocklate cheese cake?

Answer 1

Try the following
Vanilla and white chocolate cheese cake
Ingredients
250g/9oz ready-made shortbread biscuits
125g/4½oz butter, melted
600g/1lb 5oz full-fat cream cheese
600g/1lb 5oz ricotta
6 free-range eggs
150g/5¼oz caster sugar
2 vanilla pods, seeds scraped out
150g/5¼oz white
chocolate, plus extra for drizzling
To serve
mixed fresh berries
double cream, to serve

Method
1. Preheat the oven to 175C/350F/Gas 4.
2. Place the biscuits into a food-standard plastic bag and crush with a rolling pin or similar heavy object. Tip the crumbs into a mixing bowl.
3. Add the melted butter and mix well. Press the breadcrumb mixture into the base of a 25cm/10in spring-form cake tin.
4. Place the cream cheese, ricotta, eggs, caster sugar and vanilla seeds into a food processor and pulse until smooth.
5. Meanwhile, place the chocolate in a heatproof bowl placed over a saucepan of barely simmering water (don't allow the bowl to touch the water) and leave to melt. Take care not to stir, as this may ruin the chocolate. Once it has all melted, remove the bowl from the heat and allow to cool slightly.
6. Gently fold the melted chocolate into the cheese mixture, then spoon the cheese and chocolate mixture into the tin, smooth over the top with a palette knife and transfer to the oven. Cook for 50 minutes to an hour, until the surface light and springy to the touch. Remove from the oven and leave to cool.
7. To serve, carefully release the spring-sides of the tin and remove. To serve, cut out a slice of the cheesecake. Place onto a plate, drizzle the melted chocolate over and serve with a handful of berries and a dollop of cream.

Or White chocolate cheesecake
Ingredients
1 vanilla pod
450g/1lb soft cream cheese
225g/½lb crème fraîche
225g/½lb quality white chocolate
4 whole large eggs
butter, enough to grease the tin
biscuit crumbs, to dust over the buttered tin (use any type you love)

Method
1. Beat the cream cheese in a bowl or using a mixer until soft, then add the eggs one by one, along with the seeds scraped from the vanilla pod.
2. Melt the white chocolate over hot water, then fold in the crème fraîche until smooth.
3. Fold the chocolate mixture into the cream cheese mixture.
4. Pour into a lined cake tin and bang down on a firm surface to remove any air bubbles.
5. Bake in a low oven, 150C/300F/Gas 2 until the centre just wobbles and the top is golden brown. If the cheesecake does not colour, do not worry-it is the centre that needs to be just firm.
6. Allow to rest for several hours to firm up, before turning out and serving.

Answer 2

This is my fav, bcos uses philadelphia cheese.....


PHILADELPHIA® 3-STEP® White Chocolate Cheesecake


Recipe Rating:

Prep Time: 10 min
Total Time: 3 hr 45 min
Makes: 8 servings


2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
4 squares BAKER'S Premium White Baking Chocolate, chopped, divided
1 OREO Pie Crust (6 oz.)
15 candy-coated almonds



PREHEAT oven to 350°F. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Stir in half of the white chocolate.
POUR into crust. Sprinkle with remaining white chocolate.
BAKE 35 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top with almonds just before serving. Store leftover cheesecake in refrigerator.

Answer 3

Get cake get chocolate mix voila

Answer 4

first of all you need to find some chocklate!which is notoriously hard to find!

Answer 5

go to www.allrecepies.com