Best 6 Contest Winning White Chocolate Cheesecake Recipes

WHITE CHOCOLATE CHEESECAKE WITH A BLACKBERRY SAUCE

Steps:

• Grease a 9 in springform pan (I use Pam but butter will also work) and preheat the oven to 350°F.
• Combine crushed graham crackers, melted butter, sugar, and salt. Mix thoroughly.
• Press graham cracker mixture into the springform pan, packing it in firmly*.
• Bake crust in preheated oven for 8 minutes.
• Preheat oven to 350°F (or just leave on after baking the crust). Make sure the oven rack is in the center of the oven.
• In a microwave safe dish combine white chocolate and heavy cream. Microwave on 50% power for 30 seconds, stir and repeat until smooth. Set aside.
• In the bowl of a stand-up mixer combine granulated sugar, and cream cheese. Mix until well combined.
• Add in the melted white chocolate mixture, mixing until combined. Scraping down the sides of the bowl when necessary.
• Once white chocolate mixture is fully incorporated, add in the eggs one at a time. Let each egg become fully incorporated before adding the next. Scraping down the sides of the bowl when necessary.
• After the eggs are mixed in, add the vanilla, and mix until combined.
• Using foil, wrap the bottom of your spring form pan that has the baked crust in it. - this will help keep the water out. *
• Then pour the cheesecake batter into the springform pan.
• Place the cheesecake pan in a large roasting pan and pour boiling water into the roasting pan (making sure not to get water on the cheesecake). You want the water to reach ~2 inches up the side of the springform pan.
• Bake the cheesecake (in the roasting pan/water bath) at 350°F for 15 minutes then reduce the oven temperature to 225°F and bake for another 90 minutes. After 90 minutes turn your oven off and allow the cheesecake to come to room temperature* (this will take an hour or more). When you first turn the oven off the cheesecake will jiggle significantly. After it comes to room temperature it will still have a slight jiggle. (see video for example). I also like to crack the oven door just slightly so it lets the hot air out a little faster.
• Once at room temperature, refrigerate for 2 hours to allow it to completely set (aka no more jiggle).
• In a medium size saucepan, over medium heat, add blackberries, granulated sugar, and dessert wine. Bring to a boil, and boil for 3 minutes. Stirring occasionally. Then remove from heat.
• In a separate bowl combine cornstarch and water, whisking to fully combine.
• Stir cornstarch mixture into blackberry mixture. Then stir in vanilla and salt.
• You can use the sauce as is or puree it a bit with either an immersion blender, or a regular blender. I typically blend it a little but still like to keep larger pieces of blackberries in it too.

CONTEST-WINNING WHITE CHOCOLATE CHEESECAKE

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.

WHITE CHOCOLATE RASPBERRY CHEESECAKE

Steps:

• In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
• In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
• Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
• In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
• Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.

PRIZEWINNING CHOCOLATE CHEESECAKE

Steps:

• Mix graham crumbs, nuts, butter and 1/2 tsp. vanilla until well blended; press onto bottom and up side of 9-inch pie plate. Refrigerate until ready to use.
• Beat cream cheese and sugar in large bowl with mixer until well blended. Add hazelnut spread and remaining vanilla; mix well. Whisk stir in COOL WHIP; spoon into crust.
• Refrigerate 4 hours.

WHITE CHOCOLATE CHEESECAKE

Steps:

• Preheat oven to 180°C Grease a 20cm springform cake pan and line base with baking paper.
• Wrap the outside tightly with a double layer foil.
• Whiz cheese and sugar in a food processor for 30 seconds until smooth. With motor running, add cornflour, eggs one at a time, stopping occasionally to scrape down sides. Add vanilla, zest, juice, creams and ¼ tsp salt, and process until just combined, scraping down sides. Add chocolate and pulse until smooth. Pour into pan and sit in a large baking dish. Pour hot water into the dish to come halfway up the sides of the pan. Bake for 45 minutes, then off the oven, leaving the cheesecake inside for 1 hour. Remove pan from dish, take off the foil and cool cake completely in pan on a rack. Cover and chill overnight.
• To turn out, sit pan on a hot, damp towel to loosen base. Run a palette knife around edge of pan, then turn onto a serving plate.
• Decorate with fruit by piling the fruit on top (I find doing it randomly looks best) and pouring over the passionfruit pulp, then slice with a hot, dry knife.

WHITE AND DARK CHOCOLATE SPIRAL CHEESECAKE

Steps:

• Preheat the oven to 200 degrees Celsius.
• To make the base:.
• Mix the cookie crumbs with the melted butter and pat into the bottom of a 26 cm diameter springform pan.
• Place in the oven to "set" for about 7 minutes.
• Remove and set aside to cool.
• To make the filling base:.
• Beat all the ingredients together until well blended.
• Pour half into a large, 4 cup measure cup, pour the other half into another 4 cup measuring cup. Alternatively, you can use jugs, pitchers, whatever is available, as long as it has a handle and a spout.
• Melt the white chocolate chips together with the cream and stir to blend.
• Add the cornflour and stir again.
• Add this mixture into one of the cheese filling jugs. Stir to blend.
• Melt the dark chocolate chips together with the cream and stir to blend.
• Add this mixture into the other of the cheese filling jugs. Stir to blend.
• Okay, here comes the fun part --
• Carefully pour a portion of the white chocolate filling into the middle of the crust.
• Now carefully (I mean CAREFULLY) pour a portion of the dark chocolate filling into the middle of the white filling.
• Now CAREFULLY pour some of the white chocolate filling into the dark chocolate filling.
• Now CAREFULLY pour some of the dark chocolate filling -- okay you get the picture?.
• Keep this up until you have a series of concentric circles. Again, I cannot mention it enough, do this carefully so you don't mess up the circles.
• Very carefully transfer this to the oven.
• Bake at 200 degrees C for 10 minutes.
• Turn the oven down to 120 degrees C and bake for a further 60 minutes.
• Turn the oven off and let the cheesecake hang out in the cooling oven for another 2 hours.
• Transfer to the refrigerator and let it hang out there for another 24 hours.
• When you cut slices you will have the most gorgeous white and dark "zebra-ed" portions.