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To Die For White Chocolate Cheesecake
 
By kml9876 | Published on Tuesday August 26, 2008 | Categories: Cheesecake | Cakes | Sweet Treats



This recipe is from http://www.tasteofhome.com/Recipes/Two-Tone-Cheesecake but has been altered to be white chocolate.

Ingredients for the crust
1 1/2 cups of crushed Nilla wafers
6 tablespoons of melted butter
6 tablespoons of granulated sugar

Ingredients for the filling
4 packages (8 oz each) cream cheese, softened
1 3/4 cups of granulated sugar
3/4 cup heavy whipping cream
4 eggs lightly beaten
12 squares white chocolate, melted and cooled

Ingredients for the topping
6 squares one oz each of white chocolate melted
1/4 cup of whipping cream

Directions

  1. In a double boiler melt 12 squares of white chocolate.
  2. In a bowl, combine cookie crumbs, sugar, and butter. Press into the bottom of a greased 10 inch springform pan. Place on a baking sheet. Bake at 325 degrees for ten minutes. Cool on a wire rack.
  3. In a large mixing bowl, beat the cream cheese and sugar until smooth. Gradually beat in cream. Add eggs; beat on low speed until combined.
  4.  Gently stir in the melted white chocolate. Pour over the crust. Return the cheesecake to the baking sheet. Bake the cheesecake on a baking sheet at 325 degrees for 65-75 minutes or until center is almost set.
  5. Cool on wire rack for 10 minutes. Carefully run a knife round edge of pan to loosen. Cool one hour longer.
  6. Over a double boiler melt the remaining 6 squares of white chocolate.
  7. In a small saucepan, bring the cream to a simmer. Add a small amount of the cream at a time into the white chocolate. Whisk until smooth. Cool slightly and then pour on top of the cheesecake. Cover and chill overnight. Remove sides of pan.


Article: To Die For White Chocolate Cheesecake
Categories: Cheesecake | Cakes | Sweet Treats
Description: A flavor combination sure to please the taste buds!
Tags: Text:
  • in a large mixing bowl, beat the cream cheese and sugar until smooth. gradually beat in cream. add eggs; beat on low speed until combined.
  •  gently stir in the melted white chocolate. pour over the crust. return the cheesecake to the baking sheet. bake the cheesecake on a baking sheet at 325 degrees for 65-75 minutes or until center is almost set.
  • cool on wire rack for 10 minutes. carefully run a knife round edge of pan to loosen. cool one hour longer.
  • over a double boiler melt the remaining 6 squares of white chocolate.

    1 1/2 cups of crushed nilla wafers
    this recipe is from http://www.tasteofhome.com/recipes/two-tone-cheesecake but has been altered to be white chocolate.

    12 squares white chocolate, melted and cooled
    6 squares one oz each of white chocolate melted
  • in a small saucepan, bring the cream to a simmer. add a small amount of the cream at a time into the white chocolate. whisk until smooth. cool slightly and then pour on top of the cheesecake. cover and chill overnight. remove sides of pan.

    • ingredients for the crust
    3/4 cup heavy whipping cream
    6 tablespoons of granulated sugar
    1/4 cup of whipping cream
    ingredients for the filling
    6 tablespoons of melted butter

    ingredients for the topping
    4 eggs lightly beaten
    directions


    1. in a double boiler melt 12 squares of white chocolate.


      1 3/4 cups of granulated sugar
      4 packages (8 oz each) cream cheese, softened
    2. in a bowl, combine cookie crumbs, sugar, and butter. press into the bottom of a greased 10 inch springform pan. place on a baking sheet. bake at 325 degrees for ten minutes. cool on a wire rack.


      Relevant Website: http://www.tasteofhome.com/Recipes/Two-Tone-Cheesecake
      Author: kml9876
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