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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: 12 squares white chocolate, melted and cooled
  • 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.

    4 packages (8 oz each) cream cheese, softened
    ingredients for the filling
    1 3/4 cups of granulated sugar
    6 tablespoons of melted butter

    1/4 cup of whipping cream
    1 1/2 cups of crushed nilla wafers
    6 squares one oz each of white chocolate melted

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

      6 tablespoons of granulated sugar
      this recipe is from http://www.tasteofhome.com/recipes/two-tone-cheesecake but has been altered to be white chocolate.
    2. 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 topping
    directions
    4 eggs lightly beaten
  • 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.

    ingredients for the crust
    3/4 cup heavy whipping cream


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