has anyone got a simple recipe for a white chocolate cheesecake?

Question

hi i would like to make a white chocolate cheesecake, i have made fruit cheesecakes before and just fancied a change, but every recipe i find is either american or it has loads of ingredients and needs baking. im after something simple but delicious! any ideas?

Answer 1

This is a great cheesecake recipe. The white chocolate makes this cake particularly rich. Use a good quality white chocolate with high cocoa butter content.

Serve this cheesecake plain or with a topping. You can use pie filling for a topping or mix one cup fresh strawberries, raspberries, or blackberries with 3/4 cup sugar. Mix the berries and sugar together to let the sugar dissolve in the juice.

You will need a nine-inch springform pan. Our glass-base springform pans are perfect.

Ingredients

For the crust:

1 2/3 cup graham cracker crumbs
1/2 cup butter, melted
2 tablespoons granulated sugar

For the filling:

4 8-ounce packages of cream cheese
1 1/3 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 1/3 cups white chocolate wafers or 8 ounces of white chocolate baking bars

Directions

Preheat the oven 350 degrees.

1. In a 10-inch springform pan, mix the graham cracker crumbs, melted butter, and sugar together. Press the mixture across the bottom of the pan and up the sides to form the crust. Put the crust in refrigerator while you mix the filling.
2. With the paddle attachment of your stand-type mixer, beat the cream cheese and sugar together. Add the eggs and vanilla and beat until smooth. Drizzle in the melted chocolate while the beaters are running. Pour into the crust.
3. Bake for 50 minutes or until the cake is done. Let cool on a wire rack. After ten minutes, loosen the sides with a spatula and remove the ring. Refrigerate the cheesecake to cool completely.

Answer 2

Why can't it be an American Version... I have never seen white chocolate cheesecake in the supermarkets in England before. And cheesecake is more of an American thing so I think you should use their recipe - im sure it will taste great!

Not sure how the chocolate is going to bake without being in the oven unless you do trial and error and try and set it in the fridge...?!

Good luck though..!

Answer 3

These all seem pretty american, so I'll add my suggestion

2 thirds packet digestive biscuits
1 third pack of butter (add more if mixture is too dry)

whizz up the biscuits or crush with a rolling pin in a bag, melt the butter in a pan, add crushed biscuits, put in bottom of container (springform ideally) put to cool

however much white chocolate you want, depending how sweet your tooth is
a couple of tubs of marscapone (best) quark or Philadelphia or a mix or whatever
melt the chocolate in a bowl over a pan of boiling water, fold it into the cheese, taste it, add more choc or sugar if necessary

wham on top of the biscuit base

cool in fridge

use a vegetable peeler to put curls of chocolate on top

when its cooled sufficiently

eat it !

Answer 4

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Answer 5

Try the following
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.

or 500g/1lb 2oz mascarpone
110g/4oz white chocolate, melted
1 lemon, juice and zest only
55g/2oz icing sugar
2 tart cases, crushed
2 tbsp honey
For the praline
110g/4oz caster sugar
110g/4oz hazelnuts

Method
1. Place the mascarpone, chocolate, lemon juice and zest, and icing sugar into a large bowl and mix to combine.
2. Place the crushed cases into a bowl and mix with the honey.
3. Spoon the honey mixture into two chefs' ring on a serving plate, and press down.
4. Top with the chocolate mixture and level down using a palette knife.
5. Chill in the fridge for up to ten minutes, then remove the ring.
6. To make the praline, gently melt the sugar in a small pan over a low heat until caramelised.
7. Meanwhile, place the hazelnuts into a food processor and blitz until fine.
8. Add the hazelnuts to the caramel and shake the pan to coat the nuts.
9. Pour the mixture on an oiled baking sheet and leave to set.
10. Break the praline into pieces and serve on top of the cheesecakes

or Vanilla and white chocolate cheesecake
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.

Answer 6

Just swop the fruit for white chocolate.Melt chocolate in bowl over pan of boiling water.Hope it works out for you.

Answer 7

http://busycooks.about.com/od/dessertrecipe1/r/whchoccheesecak.htm
I hope this suits you a varied white and chocolate cheesecake recipe for you. enjoy making and eating.

Answer 8

if you type 'chocolate cheesecake recipe' into BBCwebsite (food section) you'll find a few

Answer 9

Get one package of cream cheese and one tub of coolwhip add about one quarter cup of coco mix , pour into pie shell let cool for couple of hours and enjoy .

Answer 10

Champagne.... best.... no cocktail..... Cold champagne.