White Chocolate Berry Cheesecake Recipes

Steps:

• Preheat oven to 275 degrees F (135 degrees C). Make the crust: In a food processor, blend together the graham cracker crumbs, almonds and sugar until the almonds are ground fine. Pour in the melted butter and caramel while processing, until mixture is combined. Press the mixture onto the bottom, and half way up the side of a 10 inch springform pan.
• Make the filling: In a metal bowl over a pan of barely simmering water, melt the white chocolate, stirring until smooth. Remove from heat and set aside. In a large bowl, beat the cream cheese and 3/4 cup sugar until smooth. Beat in the eggs and the egg yolks, one at a time. Beat in the flour and the vanilla and blend in the melted white chocolate slowly, beating until the filling is well combined. Pour filling into crust.
• Bake in the middle of preheated oven for 1 hour. Then turn off the heat, and crack the oven door an inch, letting the cheesecake cool in the oven to room temperature. Cover loosely and refrigerate overnight before removing from pan.
• Make the topping: In a saucepan, combine 1/2 cup sugar and cornstarch. Stir in water and blueberries. Bring to a boil, then simmer for 10 minutes, stirring occasionally. Press through a fine sieve. Stir in lemon juice, allow to cool, and store in a glass jar.

Steps:

• Break the chocolate into a glass bowl, then put it over a pan of just simmering water to melt, making sure the bottom of the bowl doesn't touch the water. Line a lightly oiled 900g loaf tin with cling film.
• Whisk the cheese, cream and sugar together, preferably with electric beaters, then stir into the almost-cool melted white chocolate until well combined.
• Stir 50g raspberries with 2 tbsp of the jam. Spoon half the cheese mixture into the loaf tin, then spoon the jammy raspberries down the centre. Top with the rest of the cheese mixture, level the top, then press in the biscuits. Cover and chill for 6 hrs or overnight.
• Set aside about 6 strawberries. Halve the rest, then warm in a pan with the remaining jam until soft. Whizz in a food processor or with a hand blender, then rub through a sieve to remove the seeds and make a sauce. Add a drop of water if the sauce is too thick.
• To serve, carefully turn the tin onto a plate, lift it away and strip off the cling film. Halve the remaining strawberries, then arrange on top of the cake with the remaining raspberries and blueberries (if using). Pour over a little sauce and serve the rest separately for drizzling over.

Steps:

• Make crust: Finely grind almonds and crumbs in a food processor and add butter, blending until combined. Press over bottom and 2/3 up side of a 10-inch springform pan.
• Make filling: Preheat oven to 350 degrees F.
• Melt chocolate in a double boiler or a large metal bowl set over a saucepan of barely simmering water, stirring until smooth, and remove from heat.
• Beat cream cheese with an electric mixer at medium speed until fluffy, then beat in sugar. Add whole eggs and yolks, 1 at a time, beating well at low speed and scraping down bowl after each addition.
• Beat in flour and vanilla until just combined, then add melted chocolate in a slow stream, beating until filling is well combined.
• Arrange berries in 1 layer over crust and pour filling into crust. Bake in middle of oven until cake is set 3 inches from edge but center is still wobbly when pan is gently shaken, 45 to 55 minutes.
• Run a thin knife around edge of cake to loosen, then cool completely in pan on a rack. (Cake will continue to set as it cools.) Serve at room temperature or chilled.

Steps:

• FOR SAUCE.
• Thaw berries, do not drain.
• Place half of the berries in a blender or food processor. Blend until smooth. Press berries through a fine mesh sieve and discard seeds, Repeat with remaining berries, reserving 10 -15.
• In a small saucepan stir together the 1/3 cup sugar and the cornstarch. Add sieved berries. Cook and stir until thick and bubbly. Remove from heat, and set aside 2 tablespoons of sauce, along with reserved berries. Cover and chill remaining sauce until serving time,.
• FOR CRUMB CRUST.
• In a medium bowl combine crushed chocolate wafers and melted butter. Press into a 9 inch spring form pan. Set aside.
• Start preheating oven to 350.
• FOR CHEESECAKE.
• In a small saucepan, melt white chocolate over very low heat, stirring constantly. Set aside to cool.
• In a large mixing bowl, combine cream cheese and the 1/2 cup sugar. beat with an electric mixer on medium speed until combined.
• Add eggs, beating just until combined.
• Beat in melted white chocolate again just until combined.
• Spread over crust, and add in reserved berries. You can add them in specific places or just let them fall in randomly which adds an artistic effect.
• Drizzle the reserved raspberry sauce over filling and carefully marble the topping with a knife.
• Bake in a 350 oven for 40-45 minutes or until center appears set when shaken. DO NOT OVERBAKE. Cool for 15 minutes in pan on a wire rack. Loosen crust from side of pan and cool for an additional 30 minutes Remove side of pan. COOL COMPLETELY. Chill for at least 4 hours (preferably 24 hours) before slicing. Serve with remaining sauce.

Steps:

• Combine biscuits and butter, press into base 23cm springform pan, refrigerate until firm.
• Beat cream cheese and NESTLÉ Sweetened Condensed Milk until smooth, beat in cream.
• Melt NESTLÉ PLAISTOWE White Cooking Chocolate, cool.
• Sprinkle gelatine over hot water and stir to dissolve, cool.
• Beat chocolate and gelatine into cream cheese mixture, spoon evenly over crumb crust.
• Swirl raspberry puree through cheesecake mixture.
• Refrigerate until set.
• If desired, decorate with berries or chocolate coated strawberries.
• Allow refrigeration time.

Steps:

• -preheat oven to 325.
• -mix crushed wafers and butter together and press firmly to the bottom of a 9in springform pan (sides and bottom) and let chill for 20 minutes.
• -beat together until smooth cream cheese and sugar in a large bowl.
• -in separate bowl, mix eggs, Baileys and vanilla extract just until blended.
• -beat egg mixture into cream cheese mixture.
• -finely chop the white chocolate and add to cream cheese mixture.
• -pour filling onto crust. Make sure the sides are higher than the center of the cheesecake, so the compote topping won't spill out when you remove the springform side.
• -For the compote - mix half of the blueberries, water, sugar and lemon juice in a saucepan and cook over medium heat for 10 minutes. Add the other half of the bluberries and cook for another 8 minutes.
• -Pour compote on top of the cheesecake.
• -bake for 50 minutes.
• -For the topping - mix sour cream and powdered sugar together and drizzle over top.
• -Add grated chocolate.
• -let chill for at least 3 hours.