In Search of a GREAT White Chocolate Cheesecake recipe?

Question

Making a birthday cake and it needs to be delicious!!

Answer 1

1½ hours 20 min prep
Change to: servings US Metric
Crust
2 cups graham cracker crumbs
1 cup blanched slivered almonds
1/4 cup clarified butter, still liquid
Filling
10 ounces white chocolate
4 (8 ounce) packages cream cheese, softened
1/2 cup sugar, plus
2 tablespoons sugar
4 large eggs
2 large egg yolks
2 tablespoons all-purpose flour
1 tablespoon vanilla
2 pints raspberries or strawberries, rinsed



Make crust: In processor, blend crumbs and almonds until almonds are ground fine.
Add butter and combine well.
Press into bottom and 2/3s up sides of 10 inch springform pan.
Preheat oven to 300 degrees F.
Make filling: Melt chocolate; stir until smooth.
In a large bowl, beat cream cheese until light and fluffy.
Add sugar and beat in whole eggs and egg yolks, one at a time, beating well after each addition.
Beat in the flour and the vanilla and add the melted chocolate in a slow stream, beating, until the filling is combined well.
Scatter raspberries over bottom of crust, pour filling over, and bake cheesecake for 1 hour, or until top is firm to the touch. Turn off oven and leave cheesecake in closed oven for a further 1/2 an hour.
Let the cheesecake cool and then chill it, covered loosely, overnight.

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

This is by far the best cheesecake I've ever had (and I'm a cheesecake fanatic). I made this for my husband on our second date - apparently it did the job!
It is actually White Chocolate Ginger Cheesecake - but you can cut the ginger taste down by putting in less crystallized ginger if you don't like it. But, if you make it as is - it's absolutely decadent!

http://www.epicurious.com/recipes/recipe_views/views/3094

Answer 4

White Chocolate Cheesecake
7 graham crackers
2 tablespoons butter, melted
Cheesecake
3 (8 ounce) packages cream cheese, softened
2/3 cup sugar
1 tablespoon cornstarch
3 large eggs, room temperature
3/4 cup sour cream
6 ounces white chocolate baking squares, melted
2 tablespoons fresh lemon juice
2 teaspoons vanilla extract
Chocolate Glaze
1/4 cup cream
1/2 cup semi-sweet chocolate chips
Put graham crackers in a bag and crush into fine crumbs.
Add melted butter and knead until blended.
Press crumbs into bottom of a 8 or 9 inch springform pan that has been sprayed with nonstick spray.
Beat the cream cheese, sugar and cornstarch until smooth.
Beat in eggs, one at a time until blended.
Beat in sour cream, white chocolate, lemon juice and vanilla until well blended.
Pour on top of crust.
Bake 15 minutes at 350.
Reduce temperature to 250 and bake one hour longer.
(It should still be wiggly in the center.) Turn off oven and let cake sit for 1 hour.
Cool on a wire rack.
Run a thin knife around inside edge or pan if needed and release cake from pan.
Melt chocolate chips and cream together to make glaze.
Let cool slightly.
Spread on top of cheesecake


White Chocolate Cheesecake
1 1/2 cups graham cracker crumbs
4 1/2 tablespoons sugar
4 1/2 tablespoons butter or margarine, melted
4 (8 ounce) packages cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla
4 eggs
2 (6 ounce) packages white chocolate baking squares, melted,slightly cooled
MIX crumbs, 4 1/2 Tbls.
sugar and butter; press onto bottom of 9-inch springform pan.
Bake at 325°F for 12 minutes.
MIX cream cheese, 1/2 cup sugar and 1 teaspoons vanilla with electric mixer on medium speed until well blended.
Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
Blend in melted chocolate.
Pour over crust.
BAKE at 325°F for 55 minutes to 1 hour or until center is almost set.
Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
Refrigerate 4 hours or overnight.
Garnish, if desired, with chocolate shavings.
Makes 12 servings.
Variation: White Chocolate Macadamia Nut Cheesecake: Stir 1 jar (3 1/2 oz.) macadamia nuts, chopped (about 3/4 cup), into batter


Killer White Chocolate Cheesecake
Crust and Filling
1/2 cup fine dry chocolate cookie crumbs
6 ounces white chocolate, divided
2 (8 ounce) packages cream cheese
6 tablespoons sugar
2 eggs
Topping
2 cups sour cream
1/2 cup sugar
1 teaspoon vanilla
Garnish
2 ounces white chocolate
1/4 teaspoon shortening
Sprinkle the cookie crumbs evenly over the bottom of a 10" springform pan.
Carefully melt the white chocolate in the microwave.
White chocolate burns much more easily than chocolate so go slowly and stir often.
If it turns granular, you'll have to toss it and start over.
Use a food processor or mixer to cream the cream cheese and sugar until completely smooth.
Add the eggs and melted white chocolate and mix well.
Pour into the springform pan and bake for 20 minutes at 350°.
The cake will appear to be unset but remove it from the oven and cool on a rack for 5 minutes.
While the cake is baking mix the topping.
Hand whisk the sour cream, sugar and vanilla together and set aside.
Carefully pour the mixture over the cake being careful not to disturb it.
Continue baking for another 10 minutes, then cool to room temperature.
Refrigerate at least 6 hours, overnight if possible.
Garnish: Melt the white chocolate and shortening together.
Using an offset spatula spread the mixture as thinly as possible over the bottom of a sided cookie sheet.
Refigerate until the chocolate leaves a mark but not a hole when you touch it with a finger.
Using a thin-lipped spatula or potato peeler, scrape and lift the chocolate forming curls.
If the chocolate is too brittle pass the cookie sheet over a heated burner.
If it's too soft, refrigerate longer.
Lift the finished curls carefully with a spatula and place on cheesecake.
Bits left in cookie sheet should be sprinkled on cake as well.
If you prefer you can simply grate the white chocolate straight from the wrapper and sprinkle on the cake.
The extra 2 ounces of white chocolate in the garnish is necessary to the flavor of the finished cheesecake

Answer 5

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Answer 6

go to bettycrocker.com