Almond White Chocolate Cheesecake Recipes

Steps:

• Heat oven to 325°F.
• Beat butter, 1/4 cup sugar and 1/2 tsp. vanilla in small bowl with mixer until light and fluffy. Gradually beat in flour until well blended; press onto bottom of 9-inch springform pan. Prick with fork. Bake 25 min. or until edge is lightly browned.
• Beat cream cheese, remaining sugar and vanilla in large bowl with mixer until well blended. Add chocolate; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust.
• Bake 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Top with raspberries just before serving.

Steps:

• 1. Preheat oven to 325 degrees. Melt white chocolate chips in microwave for 45 sec - 1 min stirring frequently until melted. Set aside to cool. Prepare a 10 inch springform pan. Butter insides and completely wrap outsides of pan with a double layer of heavy duty foil so water from water bath doesn't seep in and make your cheesecake soggy.
• 2. In food processor, put crust ingredients and pulse until almonds are finely chopped. Press into bottom and part way up the sides of springform pan. Chill crust in freezer while making cheesecake batter.
• 3. If you have a large enough food processor bowl, you can make the batter in it. Otherwise use a mixer. Beat creamed cheese until smooth, beat in sugar and eggs 1 at a time. Mix in heavy cream,melted white chocolate, sour cream, cornstarch and flavorings. Pour batter into chilled crust.
• 4. Make a water bath with a pan at least 2 inches bigger than cheesecake pan. Put the larger pan on center oven rack. Place cheesecake in middle and pour hot water in the large pan to 1/2 way up the cheesecake pan.
• 5. Bake cheesecake for 1 hour. While cheesecake is baking, stir together topping ingredients. Since all ovens vary, bake 10-15 minutes longer if after 1 hour it seems too jiggly to spread on the sour cream topping. Spread topping on top of cheesecake carefully and evenly. Bake an additional 15 minutes. Turn off oven and let it sit in oven undisturbed for 1 hour.
• 6. Carefully remove cheesecake from water bath and chill. Refrigerate for at least 6 hours or overnight before serving.
• 7. I love to just put a bag of frozen bing cherries spread over the top. As they thaw they drip juice down into the cheesecake. Yummy. Or you can top this delicious cheesecake with your choice of fresh fruit or fruit topping or just serve plain. Enjoy!

Steps:

• 1. Gather your ingredients.
• 2. Place a rack in the middle position, and preheat the oven to 355f (180c).
• 3. Take the 1 tablespoon of butter and rub on the bottom and sides of an 8-inch (20cm) spring form pan.
• 4. Cut a round piece of parchment paper the size of the bottom of the pan, and press into the butter.
• 5. Lightly butter the top of the parchment paper, and reserve.
• 6. THE CRUST
• 7. Add all the ingredients for the crust (except the butter) to a large bowl.
• 8. Thoroughly mix.
• 9. Add the butter.
• 10. Cut into the dry ingredients until combined.
• 11. Add the crust to the spring form pan, and flatten it out.
• 12. Make a slight rise around the sides of the pan.
• 13. Place into the preheated oven, and bake for 15 minutes.
• 14. Remove from oven, and allow the crust to cool.
• 15. THE FILLING
• 16. Gather your ingredients.
• 17. While the crust is cooling, add the white chocolate to the top of a double boiler, or you can place a bowl over a pot of gently simmering water.
• 18. Chef's Tip: If you're using blocks of chocolate, it will make the process go faster if you chop it up with a good sharp knife.
• 19. Stir the mixture until the chocolate is melted.
• 20. Add the melted chocolate to a large bowl, and then add the cream cheese.
• 21. Gently stir the mixture until the chocolate and cream cheese are incorporated.
• 22. Add the yolks.
• 23. Mix until the yolks are incorporated into the chocolate/cheese mixture.
• 24. Meanwhile, beat the egg whites using an electric mixer, or food processor.
• 25. Continue to beat until stiff peaks form.
• 26. Chef's Note: If the bowl you're using is not clean, you won't get stiff peaks.
• 27. Add half the egg whites to the mixture.
• 28. Gently fold until incorporated.
• 29. Chef's Note: Repeat with the other half of the egg whites.
• 30. Add the mixture to the spring form pan.
• 31. Bake the cheesecake in a bain marie until set, about 45 minutes.
• 32. Chef's Note: A "bain marie" is a water bath. Take a baking dish, large enough to hold the spring form pan. Place the dish and pan into the oven, and then fill the baking dish up with hot water, to about halfway up the spring form pan. This will cook the cheesecake with a gentle, moist heat.
• 33. Chef's Tip: If your spring form pan is not water tight, you need to wrap the outside of the pan in aluminum foil before placing in the bain marie.
• 34. After the cake has set, turn off the oven, and leave the cheesecake in the oven for 10 to 15 minutes.
• 35. Remove, from oven, remove from bain marie, and allow to rest on the countertop for about an hour.
• 36. Run a knife around the edges of the cheesecake to separate it from the pan.
• 37. Cover and place in the refrigerator and allow the cheesecake to chill for three hours or more before serving.
• 38. Remove from the spring form pan, slice using a knife dipped in warm water, and serve with your favorite toppings. Enjoy.
• 39. Keep the faith, and keep cooking.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 9-inch springform pan with 2 sheets of aluminum foil.
• Crush chocolate cookies into fine crumbs using a food processor. Add melted butter and stir until well combined. Transfer crumb mixture into the prepared pan. Press down crumbs to create an even crust, completely covering the bottom of the pan.
• Bake in the preheated oven until just set, 8 to 10 minutes.
• Reduce the oven temperature to 325 degrees F (165 degrees C).
• Beat cream cheese in a large bowl or the bowl of a stand mixer with an electric mixer until smooth. Add sugar and mix well. Mix in melted almond bark, flour, heavy cream, peppermint extract, and salt, scraping the bowl prior to each new addition; mix well. Add 1 egg at a time on medium-low speed. Mix until smooth. Fold in creme de menthe and peppermint crunch baking chips.
• Transfer the springform pan with the cooked crust to a large roasting pan. Pour filling into the crust. Add enough hot water to the roasting pan to reach halfway up the sides of the springform pan.
• Bake in the center of the preheated oven until set, about 1 hour. Turn off the oven. Leave cake in the oven, keeping the door shut, for an additional 45 minutes. Remove and allow to sit for at least 1 hour before chilling.
• Chill for 4 hours, to overnight.
• Beat softened cream cheese, white chocolate, whipped topping, sugar, and vanilla extract for mousse together in a medium bowl with an electric mixer until smooth and slightly thickened. Add mousse to the top of the cheesecake. Chill for at least 4 more hours.
• Remove the sides of the springform pan. Cut into slices and enjoy.

Steps:

• FOR THE CRUST:.
• Position rack in the center of the oven and preheat ot 350°F.
• Butter 9-inch springform pan with 2 3/4 inch sides.
• Grind shortbreads and almonds in a food processor. Add butter and process until clumps form. Press the dough into the pan bottom. Bake until golden brown - about 8 minutes. Cool crust completely. But maintain oven temperature.
• FOR THE FILLING:.
• In top of double boiler set over barely simmering water, stir white chocolate until it is melted. Remove pan from water.
• Using a mixer, beat cream cheese and sugar in a large bowl until completely blended and smooth. Add sour cream and Amaretto and beat until well-blended. Beat 1 egg at a time, then beat in melted chocolate.
• Pour filling into crust and bake until golden and puffed. Center will be set in just about 1 hour to 1 hour and 20 minutes. Cool pan on rack and refrigerate until cold.
• Before serving, run a knife around the sides of the spring-form pan to loosen the cake. Remove the pan sides and smooth the sides of the cake with a knife or spatula. Transfer the caker to a platter, garnish with additional chopped, toasted almonds and serve.

Steps:

• Special equipment: a 9-inch springform pan
• Preheat the oven to 350 degrees F.
• For the crust: Add the chocolate graham crackers and the almonds to a food processor. Process until finely chopped. Add the butter and salt and process to the consistency of wet sand. Press the crust into the bottom of a 9-inch springform pan. Refrigerate until ready to use.
• For the topping: In a small bowl, combine the brown sugar, flour and almonds. Using your fingers, work in the butter until the mixture has the texture of a crumble topping. Set aside.
• For the filling: Place the cream cheese, sugar and yogurt in a large bowl. Using an electric hand mixer, beat on medium speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as needed with a rubber spatula. Add the eggs, almond extract, vanilla extract and salt; beat another minute on medium. Reduce the speed to low and beat in the chocolate until combined. Pour the filling over the crust and sprinkle evenly with the crumble topping.
• Bake until the center of the cake is just set, 45 minutes. Let cool to room temperature, then refrigerate until completely chilled.
• Serve cold, with a dusting of powdered sugar if desired.

Steps:

• Combine first 6 ingredients; stir well.
• Firmly press crumb mixture on bottom and 2 inches up sides of a 9 inch springform pan.
• Bake at 350 degrees for 8 minutes; cool in pan on a wire rack.
• Combine white chocolate and 1/2 cup whipping cream in top of a double boiler; bring water to a boil.
• Reduce heat to low; cook until white chocolate melts, stirring occasionally.
• Let cool.
• Beat cream chees at medium speed of an electric mixer until fluffy; gradually add 3/4 cup plus 2 tablespoons sugaar, beating well.
• Add remaining 1/4 cup whipping cream, beating well.
• Add egg yolks, one at a time, beating after each addition.
• Stir in white chocolate mixture and 1 teaspoon vanilla.
• Beat egg whites at high speed until stiff peaks form.
• Fold into cream cheese mixture.
• Pour batter into prepared crust.
• Bake at 350 degrees for 45 minutes.
• Remove from oven and let cool 15 minutes in pan on a wire rack.
• Increase oven temperature to 475 degrees.
• Combine sour cream, 1/4 cup sugar and 1 teaspoon vanilla; stir well.
• Pour over cheesecake, leaving a 3/4 inch border on edge of cheesecake.
• Return to oven and bank an additional 7 minutes.
• Cool to room temperature in pan on a wire rack.
• Chill at least 8 hours.
• Garnish with chocolate curls if desired.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine cookie crumbs, almonds, 1/4 cup sugar and melted butter. Mix well. Press into the bottom and halfway up the sides of a 10 inch springform pan.
• In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
• In a large bowl, beat the cream cheese and 1 cup sugar until smooth. Beat in the eggs one at a time. Fold in the almond extract and sour cream. Pour 1 1/2 cups of the filling into a smaller bowl. Stir the melted chocolate into the smaller bowl, then fold loosely back into plain filling. Pour into crust. With the tip of a knife, swirl the filling to create a marbled effect.
• Bake in the preheated oven for 40 minutes. Turn off oven and let cake cool in oven for 1 hour, with the door closed. Cool at room temperature, then refrigerate overnight.

Steps:

• Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet., In a small bowl, combine gingersnap crumbs and butter. Press onto the bottom of prepared pan. Bake until set, 8-10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Add eggs and vanilla; beat on low speed just until combined. Stir in melted white chocolate. Combine pumpkin and spices; gently fold into cream cheese mixture. Pour over crust. , Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake until center is just set and top appears dull, 60-70 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cool. , For topping, combine all the ingredients; spread in a shallow baking pan. Bake until almonds are golden brown, 10 minutes, stirring twice. Cool. Transfer topping to an airtight container; store in the refrigerator., Remove sides of pan. Just before serving, sprinkle topping over cheesecake.

Steps:

• In a small bowl, combine crust ingredients; reserve 2 tablespoons for garnish. Press remaining crumbs evenly onto the bottom and 2 in. up the sides of a 9-in. springform pan. Chill. , For filling, in a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, chocolate and extract. Add eggs; beat on low speed just until combined. Pour into crust., Place pan on a baking sheet. Bake at 350° for 40 minutes (filling will not be set). Remove from oven and let stand for 5 minutes., Meanwhile, combine topping ingredients. Gently spread over filling. Sprinkle with reserved crumbs. Bake 10 minutes longer. , Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Garnish with sliced, toasted almonds if desired.