FLUFFY WHITE CHOCOLATE CHEESECAKE
Spoon a velvety & fluffy filling into a crust for this Fluffy White Chocolate Cheesecake. Fluffy White Chocolate Cheesecake is an airy, no-bake dessert.
Provided by My Food and Family
Categories Home
Time 4h10m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Beat cream cheese and 1/4 cup milk in large bowl with whisk until blended.
- Add remaining milk and dry pudding mix; beat with whisk 2 min. Stir in COOL WHIP. Spoon into crust.
- Refrigerate 4 hours or until firm. Meanwhile, make chocolate curls from white chocolate. (See tip.)
- Garnish pie with chocolate curls before serving.
Nutrition Facts : Calories 340, Fat 21 g, SaturatedFat 13 g, TransFat 0 g, Cholesterol 40 mg, Sodium 380 mg, Carbohydrate 36 g, Fiber 0 g, Sugar 24 g, Protein 4 g
SWIRLED RASPBERRY & CHOCOLATE CHEESECAKE
One secret to a lighter, fluffier cheesecake? Use the foaming power of eggs. When you beat egg whites to stiff peaks and gently fold them into the cream cheese mixture, the eggs add more volume and lightness because of trapped air. This light, fluffy cheesecake is a family favorite. -Brittney Segobiano, Geneseo, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Separate eggs; let stand at room temperature for 30 minutes. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, combine cracker crumbs and confectioners' sugar; stir in butter. Press onto the bottom of prepared pan. Place raspberries and sugar in a blender; cover and process until smooth. Strain and discard seeds., Preheat oven to 325°. In a large bowl, beat cream cheese until smooth. Beat in milk and vanilla. Add egg yolks; beat on low speed just until combined. Remove 1 tablespoon; stir into raspberry puree. Remove half the remaining mixture to another bowl; stir in cooled chocolate. , In a large bowl with clean beaters, beat egg whites until stiff peaks form. With a spatula, fold half the egg whites into chocolate mixture until no white streaks remain. Pour over crust. , Fold remaining egg whites into plain cream cheese mixture; spread over chocolate layer. Drop raspberry mixture by tablespoonfuls over top; cut through filling with a knife to swirl., Place springform pan in a large baking pan; add 1 in. of boiling water to larger pan. , Bake 55-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack 10 minutes; loosen edges from pan with a knife. Cool 1 hour longer. Refrigerate overnight., Remove rim from pan. Serve cheesecake with additional raspberries if desired.
Nutrition Facts : Calories 505 calories, Fat 35g fat (21g saturated fat), Cholesterol 157mg cholesterol, Sodium 334mg sodium, Carbohydrate 42g carbohydrate (33g sugars, Fiber 3g fiber), Protein 11g protein.
CONTEST-WINNING WHITE CHOCOLATE CHEESECAKE
This is my all-time favorite white chocolate cheesecake recipe! A friend gave it to me years ago and I've made so many of these delicious cakes over the years-even had them requested as birthday cakes. They always bring me compliments. -Janet Gill, Taneytown, Maryland
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. , In a large bowl, beat the cream cheese, sugar, flour and vanilla until well blended. Add eggs and yolks; beat on low speed just until combined. Stir in white chocolate. Pour over crust. Place pan on a baking sheet. , Bake at 350° for 45-50 minutes or until center is just set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , For sauce, in a large saucepan, combine the sugar, cornstarch and water until smooth. Add strawberries. Bring to a boil; cook and stir until thickened. Remove from the heat; stir in a few drops of food coloring if desired. Cool. , Spread strawberry sauce over top of cheesecake; drizzle with melted white chocolate. Refrigerate leftovers.
Nutrition Facts : Calories 572 calories, Fat 41g fat (25g saturated fat), Cholesterol 205mg cholesterol, Sodium 348mg sodium, Carbohydrate 46g carbohydrate (38g sugars, Fiber 1g fiber), Protein 10g protein.
FLUFFY WHITE CHOCOLATE CHEESECAKE
I got this recipe somewhere on the internet and made it to bring to a picnic the other day. It tastes great and so simple to make!
Provided by Kellogs
Categories Cheesecake
Time 4h10m
Yield 8 slices, 8 serving(s)
Number Of Ingredients 5
Steps:
- Beat cream cheese and 1/4 cup of the milk in large bowl with wire whisk until well blended.
- Add remaining 1 cup milk and pudding mix. Beat with wire whisk 1 minute.
- Gently stir in whipped topping until well blended and then spoon into crust.
- Refrigerate for 4 hours or until set. Garnish with chocolate curls if desired.
- (Store leftover pie in refrigerator.).
Nutrition Facts : Calories 304.7, Fat 24.8, SaturatedFat 13.4, Cholesterol 67.3, Sodium 231.2, Carbohydrate 16.9, Fiber 0.3, Sugar 8.1, Protein 4.7
TALL AND CREAMY CHEESECAKE
Not really a New York cheesecake - there's no lemon (although there could be) - this is an all-American cheesecake of the big, beautiful, lush and creamy variety, the kind that causes gasps of delight when you bring it to the table and sighs of satisfaction when you and your guests savor bite after bite. It's also a cheesecake you can customize. You can make the cake milder or tangier by using all heavy cream or all sour cream, or a combination of the two. You can add fruits or nuts, swirls of chocolate or drops of extract.
Provided by Emily Weinstein
Categories dessert
Time 7h30m
Yield 16 servings
Number Of Ingredients 10
Steps:
- To make the crust: Butter a 9-inch springform pan - choose one that has sides that are 2 3/4 inches high (if the sides are lower, you will have cheesecake batter left over) - and wrap the bottom of the pan in a double layer of aluminum foil.
- Stir the crumbs, sugar and salt together in a medium bowl. Pour over the melted butter and stir until all of the dry ingredients are uniformly moist. (I do this with my fingers.) Turn the ingredients into the springform pan and use your fingers to pat an even layer of crumbs along the bottom of the pan and about halfway up the sides. Don't worry if the sides are not perfectly even or if the crumbs reach above or below the midway point on the sides. Put the pan in the freezer while you preheat the over. (The crust can be covered and frozen for up to 2 months.)
- Center a rack in the over, preheat the oven to 350 degrees and place the springform on a baking sheet. Bake for 10 minutes. Set the crust aside to cool on a rack while you make the cheesecake.
- Reduce the oven temperature to 325 degrees.
- To make the cheesecake: Put a kettle of water on to boil.
- Working with a stand mixer, preferably fitted with the paddle attachment, or with a hand mixer in a large bowl, beat the cream cheese at medium speed until it is soft and creamy, about 4 minutes. With the mixer running, add the sugar and salt and continue to beat for another 4 minutes or so, until the cream cheese is light. Beat in the vanilla. Add the eggs, one by one, beating for 1 full minute after each addition - you want a well-aerated batter. Reduce the mixer speed to low and stir in the sour cream and/or heavy cream.
- Put the foil-wrapped springform pan in a roasting pan that is large enough to hold the pan with some space around it.
- Give the batter a few stirs with a rubber spatula, just to make sure that nothing has been left unmixed at the bottom of the bowl, and scrape the batter into the springform pan. The batter will reach the rim of the pan. (If you have a pan with lower sides and have leftover batter, you can bake the batter in a buttered ramekin or small soufflé mold.) Put the roasting pan in the oven and pour enough boiling water into the roaster to come halfway up the sides of the springform pan.
- Bake the cheesecake for 1 hour 30 minutes, at which point the top will be browned (and perhaps cracked) and may have risen just a little above the rim of the pan. Turn off the oven's heat and prop the oven door open with a wooden spoon. Allow the cheesecake to luxuriate in its water bath for another hour.
- After 1 hour, carefully pull the setup out of the oven, lift the springform pan out of the roaster - be careful, there may be some hot water in the aluminum foil - and remove the foil. Let the cheesecake come to room temperature on a cooling rack.
- When the cake is cool, cover the top lightly and refrigerate for at least 4 hours, although overnight is better.
- At serving time, remove the sides of the springform pan - you can use a hairdryer to do this - and set the cake on a serving platter.
Nutrition Facts : @context http, Calories 378, UnsaturatedFat 10 grams, Carbohydrate 26 grams, Fat 29 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 16 grams, Sodium 276 milligrams, Sugar 22 grams, TransFat 0 grams
WHITE CHOCOLATE CHEESECAKE
Go on, you deserve it! Reward yourself with a cool slice of cheesecake featuring the rich, creamy taste of white chocolate.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 10h13m
Yield 16
Number Of Ingredients 12
Steps:
- Move oven rack to lowest position. Heat oven to 400°F. Lightly grease bottom and side of springform pan, 8x3 inches; remove bottom.
- Mix cracker crumbs, pecans, 2 tablespoons sugar and the butter. Press about 3/4 cup of the crumb mixture evenly on bottom of pan. Place on cookie sheet.
- Bake 6 to 8 minutes or until golden brown; cool.
- Assemble bottom and side of pan; secure side. Press remaining crumb mixture 2 inches up side of pan. Cut 11-inch circle of heavy-duty aluminum foil. Place pan on foil circle; press foil up side of pan to prevent dripping in oven during baking.
- Place white baking chips in 2-cup heatproof glass measure. Place measure in 1 1/2-quart saucepan. Add water to saucepan until 2 inches deep. Heat over low heat, stirring frequently, until chips are melted. Remove measure from saucepan.
- Increase oven temperature to 475°F.
- Beat melted chips, 3/4 cup sugar and the flour in large bowl with electric mixer on medium speed until blended. Beat in cream cheese and egg yolks until smooth. Continue beating, adding the eggs one at a time, then the sour cream until blended. Pour batter carefully into crust. Cover pan with aluminum foil.
- Bake 20 minutes; remove foil. Reduce oven temperature to 300°F. Bake 1 hour. (If cheesecake browns too quickly, cover loosely with aluminum foil during last 30 minutes of baking.)
- Turn off oven and leave cheesecake in oven 15 minutes. Cool on wire rack 15 minutes. Run metal spatula along side of cheesecake to loosen before and after refrigerating. Cover tightly and refrigerate at least 8 hours, but no longer than 5 days. Run metal spatula along side of cheesecake to loosen; remove side of pan. Place cheesecake on serving plate. Top with fruit. Immediately refrigerate any remaining cheesecake after serving.
Nutrition Facts : Calories 355, Carbohydrate 31 g, Cholesterol 100 mg, Fiber 1 g, Protein 5 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 180 mg
WHITE CHOCOLATE CHEESECAKE
Make a simple, creamy dessert for a dinner party with very little effort. Pairing this white chocolate cheesecake with fresh fruit offsets the richness
Provided by Member recipe by gingerella
Categories Afternoon tea, Dessert, Treat
Time 25m
Number Of Ingredients 7
Steps:
- Crush the biscuits in a food processor until completely ground. Add butter and whizz again until you have the desired crumbly consistency.
- Grease and line the base of a 23cm deep, loose-bottomed cake tin. Add the biscuit mixture to the cake tin and pat it flat. Leave to set in the fridge for approximately 30 mins.
- Begin melting the chocolate in a heatproof glass bowl over a small pan of hot water on a low heat. Stir occasionally to prevent sticking. Remove from the heat and leave to cool for 10 mins until barely warm but still liquid.
- Meanwhile whisk the cream cheese and mascarpone together. Add double cream and keep whisking until the mixture is just holding its own shape. Finally, add the melted chocolate and whisk until just combined.
- Spoon the mixture over the cooled and set biscuit base, then smooth the top. Return to the fridge to cool for at least 6 hrs until the topping is set. Finally, decorate with fruit.
Nutrition Facts : Calories 801 calories, Fat 66 grams fat, SaturatedFat 40 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 30 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.8 milligram of sodium
CHOCOLATE CHEESECAKE WITH GRAHAM CRACKER CRUNCH
It's worth tasting a few brands of graham crackers to find one you particularly like - preferably one with whole-wheat flour and a good dash of salt and honey or molasses. Try a health-food store or Whole Foods for organic and low-sugar brands. (Graham flour was devised in the 19th century as a healthful alternative to white flour.) Fresh, fluffy cream cheese with a minimum of fillers and stabilizers is also worth seeking out for this recipe. This recipe works fine with supermarket cream cheese and graham cracker crumbs (or dark chocolate cookie crumbs) in the crust, but the filling must be made with top-quality chocolate to get the full effect: milky cream cheese, tangy sour cream and the slight bitterness of chocolate playing against the sweet crunch of the crust. That's how it's been made since 1984 at the Saltry restaurant in Halibut Cove, off the southern Alaska coast. All of the ingredients (as well as the equipment, furniture, staff and customers) arrive by boat - except for the magnificent salmon, oysters, halibut, cod and mussels that are caught or harvested nearby.
Provided by Julia Moskin
Categories snack, cakes, dessert
Time 2h
Yield 12 servings
Number Of Ingredients 11
Steps:
- Heat oven to 250 degrees. Line a 9- or 10-inch springform pan with parchment paper.
- In a bowl, combine graham cracker crumbs, brown sugar and melted butter, and use fingers to mix well. Press firmly into prepared pan, evenly covering the bottom and about 1/2 inch up the sides. Refrigerate until ready to bake.
- In a microwave or the top of a double boiler, heat sour cream and chocolate together just until chocolate is melted. Mix until smooth.
- In a mixer fitted with the paddle attachment, beat cream cheese and granulated sugar together until smooth and fluffy, at least 2 minutes. Mix in eggs one at a time. At low speed, gradually pour in chocolate mixture and mix until smooth.
- Pour filling over the crust in the pan and bake about 1 1/2 hours, until top is set and dry but still jiggles in the center when you shake the pan.
- Set aside to cool and refrigerate until ready to serve, up to 2 days.
- For garnish, place graham crackers in a thick sealable plastic bag and crush, using your hands or a pot, into irregular crumbs. In a small skillet, melt butter until it foams. Add crumbs and cook, stirring, until lightly toasted and fragrant.
- When ready to serve, gently remove sides of springform pan. Serve chilled cheesecake in slices, sprinkled with crumbs and drizzled with chocolate ganache (if using).
Nutrition Facts : @context http, Calories 570, UnsaturatedFat 14 grams, Carbohydrate 52 grams, Fat 39 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 21 grams, Sodium 359 milligrams, Sugar 40 grams, TransFat 0 grams
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