Best 20 White Chocolate Cheesecake Recipes

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Indulge in the symphony of flavors with our exquisite White Chocolate Cheesecake, a dessert that elevates your taste buds to a new realm of delight. This culinary masterpiece is crafted with a creamy, velvety white chocolate filling nestled atop a delicate graham cracker crust. A symphony of textures and flavors, this cheesecake is adorned with a luscious white chocolate ganache, creating an irresistible finish that leaves you craving more. This article not only presents the classic White Chocolate Cheesecake recipe but also offers tantalizing variations to satisfy every palate. Discover the magic of Raspberry Swirl White Chocolate Cheesecake, where the tangy sweetness of raspberries perfectly complements the richness of the white chocolate. For those seeking a vegan indulgence, the Vegan White Chocolate Cheesecake offers a delectable dairy-free alternative, while the No-Bake White Chocolate Cheesecake is a delightful treat that requires no oven time. With detailed instructions and helpful tips, this article is your ultimate guide to creating an unforgettable White Chocolate Cheesecake experience.

Let's cook with our recipes!

WHITE CHOCOLATE RASPBERRY CHEESECAKE



White Chocolate Raspberry Cheesecake image

This makes an excellent cheesecake, similar to one you would get in a restaurant. Great for special occasions! Garnish with white chocolate curls if desired.

Provided by Cindy Catudal Shank

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 10h

Yield 16

Number Of Ingredients 13

1 cup chocolate cookie crumbs
3 tablespoons white sugar
¼ cup butter, melted
1 (10 ounce) package frozen raspberries
2 tablespoons white sugar
2 teaspoons cornstarch
½ cup water
2 cups white chocolate chips
½ cup half-and-half cream
3 (8 ounce) packages cream cheese, softened
½ cup white sugar
3 eggs
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 412 calories, Carbohydrate 34.4 g, Cholesterol 96.4 mg, Fat 28.3 g, Fiber 1 g, Protein 6.8 g, SaturatedFat 16.9 g, Sodium 225.8 mg, Sugar 29 g

WHITE CHOCOLATE VANILLA CHEESECAKE MOUSSE (COSTCO COPYCAT)



White Chocolate Vanilla Cheesecake Mousse (Costco Copycat) image

(Similar to Costco's vanilla cheesecake filling) http://www.recipelink.com/msgbrd/board_14/2007/FEB/26140.html

Provided by soulcandybt

Categories     Dessert

Time 30m

Yield 1 large cake filling, 16 serving(s)

Number Of Ingredients 8

8 ounces white chocolate
16 ounces well-chilled heavy cream (whipping)
1 (1 ounce) package vanilla instant pudding mix
2 cups cold whole milk
1 (8 ounce) container whipped cream cheese
3/4 cup confectioners' sugar
1 teaspoon vanilla
1 pinch salt

Steps:

  • In a small bowl, melt white chocolate in microwave (heat for 30 seconds, stir, and repeat until completely melted smooth).
  • In a medium bowl beat heavy cream until it holds soft peaks.
  • In a medium bowl, beat pudding into milk for 2 minutes.
  • In a large bowl beat together cream cheese, confectioners' sugar, vanilla, and a pinch of salt until creamy smooth. Beat in the melted white chocolate.
  • Stir the pudding into the cream cheese mixture. Stir in 1/3 of the whipped cream into the cream cheese mixture to lighten. Then fold in another 1/3 of the whipped cream and then fold in the remaining 1/3.
  • Chill 15 minutes and use as a filling for a cake.

WHITE CHOCOLATE KEY LIME CHEESECAKE



White Chocolate Key Lime Cheesecake image

This is a recipe I made myself because I love the tartness of lime mixed with white chocolate. Also, I love cheesecake!

Provided by Angela

Categories     Desserts     Cakes     Cheesecake Recipes     Chocolate Cheesecake Recipes

Time 2h50m

Yield 12

Number Of Ingredients 7

2 tablespoons graham cracker crumbs
4 (8 ounce) packages cream cheese, softened
1 cup white sugar
4 eggs
1 (12 ounce) package white chocolate chips
½ cup heavy whipping cream
4 key limes, zested and juiced

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Lightly grease the bottom of a 9-inch springform pan.
  • Sprinkle graham cracker crumbs into the bottom of the prepared pan.
  • Beat cream cheese and sugar with an electric mixer in a large bowl until smooth. Add eggs one at a time, allowing each egg to blend into the cream cheese mixture before adding the next.
  • Mix white chocolate chips, cream, lime juice, and lime zest together in a stainless steel bowl. Place bowl over a pot of boiling water.
  • Stir chocolate chips mixture until the chocolate melts completely and the mixture is smooth, about 5 minutes; pour into the cream cheese mixture and stir to combine. Pour the mixture over the graham cracker crumbs in the prepared springform pan.
  • Bake in preheated oven the cake's center is set, about 75 minutes. Cool at room temperature for 15 minutes before refrigerating to chill completely, at least 1 hour.

Nutrition Facts : Calories 549.7 calories, Carbohydrate 36.8 g, Cholesterol 163.7 mg, Fat 41.4 g, Fiber 0.1 g, Protein 10 g, SaturatedFat 25.2 g, Sodium 283.7 mg, Sugar 33.4 g

RASPBERRY-WHITE CHOCOLATE CHEESECAKE COOKIE BARS



Raspberry-White Chocolate Cheesecake Cookie Bars image

When it comes to choosing which desserts I'm going to add to my arsenal of recipes, I almost always stick to the unfussy classics -- cakes, cookies, bars, and, in this case, cheesecake cookie bars! This recipe blends the dense, pan-baked goodness of a bar with layers of cheesecake and cookie dough that are dotted with white chocolate and fresh raspberries. There is no bake-off or bake sale that you can't win with these.

Provided by Gaby Dalkin

Categories     dessert

Time 3h35m

Yield 12 servings

Number Of Ingredients 15

1 cup (2 sticks/225 g) unsalted butter, at room temperature
1/2 cup (110 g) brown sugar
1 1/2 cups (300 g) granulated sugar
2 large eggs
2 1/2 teaspoons vanilla extract
2 1/2 cups (315 g) all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking soda
1 teaspoon baking powder
1 1/4 cups (205 g) white chocolate chips
1 cup (125 g) fresh raspberries
8 ounces (225 g) cream cheese, at room temperature
1/2 cup (100 g) granulated sugar
1 large egg
1 teaspoon vanilla extract

Steps:

  • To make the cookie layer: In a stand mixer, cream together the butter, brown sugar, and granulated sugar for 3 minutes, until smooth. Add the eggs and vanilla and continue to mix, scraping down the sides of the bowl. Add the flour, salt, baking soda, and baking powder and mix on low speed until the ingredients are incorporated. Fold in 1 cup (165 g) of the white chocolate chips.
  • To make the cheesecake layer: In a food processor, combine the cream cheese, granulated sugar, egg, and vanilla and mix for 2 minutes, scraping down the sides as needed, until the ingredients are evenly combined and the mixture is very smooth.
  • Preheat the oven to 350 degrees F (175 degrees C). Line a 9 by 13-inch (23 by 33-cm) baking pan with parchment paper with a little hanging over the sides. Press slightly more than half of the cookie dough mixture into the bottom of the pan to make one even layer. Spread the cheesecake mixture on top of the cookie dough. Crumble the remaining cookie dough and sprinkle it on top of the cheesecake mixture, then sprinkle with the remaining 1/4 cup (40 g) white chocolate chips and the raspberries.
  • Place in the oven and bake for 40 to 45 minutes, until the cookie dough is golden brown. Remove the bars from the oven and let cool for 30 minutes. Transfer them to the fridge for at least 2 hours, or overnight if time allows (don?t skip this part). Cut into bars and serve.

WHITE CHOCOLATE RASPBERRY CHEESECAKE



White Chocolate Raspberry Cheesecake image

As a dairy farmer's wife, I have experience making cheesecake. In fact, most anything containing milk products is tasty in my book. If I'm out of cream cheese, it's time to go to the grocery store! -Wendy Barkman, Breezewood, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 1h45m

Yield 12 servings.

Number Of Ingredients 12

1-1/2 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
1/3 cup sour cream
3 tablespoons all-purpose flour
1 teaspoon vanilla extract
3 large eggs, lightly beaten
1 package (10 to 12 ounces) white baking chips
1/4 cup seedless raspberry jam

Steps:

  • In a small bowl, combine the graham cracker crumbs, sugar and butter. Press onto the bottom of a greased 9-in. springform pan; set aside., In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour and vanilla. Add eggs; beat on low speed just until combined. Fold in the chips. Pour over crust. , In a microwave, melt raspberry jam; stir until smooth. Drop by teaspoonfuls over batter; cut through batter with a knife to swirl. , Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Place in a large baking pan; add 1 in. of hot water to larger pan., Bake at 325° for 80-85 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. Cover and refrigerate overnight. Remove sides of pan.

Nutrition Facts : Calories 403 calories, Fat 23g fat (13g saturated fat), Cholesterol 97mg cholesterol, Sodium 211mg sodium, Carbohydrate 45g carbohydrate (23g sugars, Fiber 0 fiber), Protein 6g protein.

WHITE CHOCOLATE RASPBERRY CHEESECAKE BARS



White Chocolate Raspberry Cheesecake Bars image

In the US, white chocolate must contain at least 20 percent cocoa butter. But for better flavor, look for something with an even higher percentage. Avoid white chocolate with fillers like oil and artificial flavor. A good white chocolate has a gorgeous milky flavor with a floral essence that can evoke both cocoa and vanilla.

Provided by Samantha Seneviratne

Categories     dessert

Time 8h15m

Yield 18 servings

Number Of Ingredients 10

1 1/2 cups graham cracker crumbs
1 tablespoon sugar
1/2 teaspoon kosher salt
6 tablespoons unsalted butter, melted
1 pound cream cheese, at room temperature
1/3 cup sugar
Pinch kosher salt
7 ounces good-quality white chocolate, melted and cooled slightly
2 large eggs, at room temperature
1/2 cup raspberry jam, seeds strained out

Steps:

  • For the crust: Preheat the oven to 350 degrees F. Line a 9-inch square baking pan with parchment paper, leaving a 2-inch overhang on 2 sides.
  • Add the graham cracker crumbs, sugar and salt to the prepared baking pan and toss with a fork to combine. Add the butter and toss until evenly moistened. Spread the crumb mixture out and pat down to an even layer.
  • Bake until the crust is toasted and fragrant, about 10 minutes. Transfer to a rack to cool completely. Lower the oven temperature to 300 degrees F.
  • For the cheesecake: In a large bowl using an electric mixer, beat the cream cheese, sugar and salt until fluffy and smooth, 3 to 4 minutes. Beat in the white chocolate until well combined. Beat in the eggs one at a time, just until combined; do not overmix once you've added the eggs. Transfer the cream cheese mixture to the cooled crust and spread out to an even layer.
  • Drop the raspberry jam in dollops all over the top of the cheesecake. Then, using a toothpick, swirl the jam and the cheesecake batter decoratively.
  • Bake until the cheesecake is set about 2 inches around the edges but is still a bit jiggly in the center, 25 to 30 minutes. Transfer to a rack to cool for about an hour, then wrap with plastic and refrigerate until completely cold, at least 6 hours.
  • Use the parchment to lift the cheesecake onto a cutting board and cut into pieces to serve.

WHITE CHOCOLATE ORANGE CHEESECAKE WITH CRANBERRY COMPOTE



White Chocolate Orange Cheesecake with Cranberry Compote image

Provided by Food Network

Categories     dessert

Time 1h34m

Yield 8 to 12 servings

Number Of Ingredients 19

1 cup all-purpose flour
1/4 cup sugar
1/2 teaspoon salt
8 tablespoons butter, chilled and cut into small pieces
1 egg yolk
1 teaspoon vanilla
1 teaspoon orange zest
2 tablespoons water
2 pounds softened cream cheese
1 1/4 cups sugar
4 eggs
1 tablespoon vanilla extract
1 teaspoon orange zest
6 ounces white chocolate, melted
6 cups cranberries, fresh or frozen
1 cup sugar
1 cup orange juice
1 tablespoon orange zest
1 cup orange segments

Steps:

  • Preheat the oven to 350 degrees F.
  • Use a food processor or by hand, mix the flour, sugar, and salt in a bowl. Add the butter pieces and mix until it resembles small pea size pieces. Add the yolk, vanilla, and zest, and mix until it forms a ball. Add the water to help dough come together. Form the dough into a disk and refrigerate for 30 minutes. Press the dough into the bottom of a springform pan and bake for about 20 minutes until golden brown and set aside. For the filling, use a mixer with a paddle attachment. Cream the cheese with the sugar on low speed. Add the eggs 1 at a time until smooth making sure to scrape the sides of the bowl. Add the vanilla and orange zest. Slowly pour in the melted white chocolate and mix until well combined. Pour the mixture into the springform pan. Wrap aluminum foil around the base of pan and up side to protect from water bath. Place pan on sheet pan or pan with high sides and fill with 1/3 water. Bake cheesecake for 40 to 45 minutes. Remove cake from oven and allow to cool for 4 hours before serving.
  • To make the compote, place the cranberries, sugar, orange juice, and zest in a saucepan and stir over low heat. Simmer until cranberries soften or pop. Cool mixture and add the orange segments.
  • Serve cheesecake with compote and orange segments.

WHITE CHOCOLATE RASPBERRY CHEESECAKE



White Chocolate Raspberry Cheesecake image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 2h45m

Yield 12 servings

Number Of Ingredients 9

1 pint raspberries
Juice of 1/2 lemon
1/2 cup granulated sugar
One 10-ounce package shortbread cookies, such as Lorna Doone
4 tablespoons butter, softened
One 12-ounce package white chocolate chips
Three 8-ounce packages cream cheese, softened
1 teaspoon vanilla extract
1/2 cup powdered sugar

Steps:

  • Set aside 8 to 12 raspberries for garnish. Put the remaining raspberries in a saucepan with the lemon juice and 1/4 cup of the granulated sugar. Bring to a boil, reduce the heat and simmer for 2 minutes. Strain out the seeds and set aside to cool.
  • In a food processor, add the cookies, butter, 1/3 cup of the white chocolate chips and the remaining 1/4 cup granulated sugar and pulse until finely chopped. Press into the bottom and sides of a 9-inch deep-dish pie pan. Refrigerate while you make the filling.
  • Set aside about 1 tablespoon of white chocolate chips for garnish. In a double boiler or a microwave, melt the remaining white chocolate chips. Set aside to cool a bit.
  • In a mixer with a paddle attachment, beat the cream cheese and vanilla until fluffy. Add the powdered sugar and beat until smooth. Slowly add the melted chocolate and beat to incorporate. Pour in the raspberry puree and beat to incorporate.
  • Spread the raspberry mixture into the crust and decorate with the reserved raspberries. Chop up the reserved chocolate chips and scatter over the top. Refrigerate for at least 2 hours.

WHITE CHOCOLATE-RASPBERRY CHEESECAKE BARS



White Chocolate-Raspberry Cheesecake Bars image

Classic cheesecake bars become a touch more elegant with a white chocolate filling. A layer of raspberry preserves and drizzle of white chocolate take them over the top.

Provided by Oreo

Categories     Trusted Brands: Recipes and Tips     OREO®

Time 4h28m

Yield 9

Number Of Ingredients 8

12 OREO Cookies, finely crushed
2 tablespoons butter
3 ounces white baking chocolate, divided
2 (8 ounce) packages cream cheese, softened
½ cup white sugar
1 teaspoon vanilla
2 eggs
¼ cup red raspberry preserves

Steps:

  • Heat oven to 350 degrees F.
  • Mix cookie crumbs and butter; press onto bottom of 8- or 9-inch square pan. Melt 2 ounces chocolate as directed on package.
  • Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
  • Bake 25 to 28 minutes or until center is almost set. Cool 5 minutes; spread with preserves. Melt remaining chocolate; drizzle over cheesecake. Cool cheesecake completely. Refrigerate 4 hours. Cut into 18 bars.

WHITE CHOCOLATE AND LIME CHEESECAKE BARS



White Chocolate and Lime Cheesecake Bars image

Provided by Bon Appétit Test Kitchen

Categories     Chocolate     Dessert     Quick & Easy     Cream Cheese     Lime     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 9 servings

Number Of Ingredients 8

7 ounces high-quality white chocolate (such as Lindt), chopped, plus white chocolate curls (optional garnish)
27 chocolate sandwich cookies (about 11 ounces)
1/2 cup chilled whipping cream
1 8-ounce package cream cheese, room temperature
3 tablespoons sugar
3 tablespoons fresh lime juice
1 tablespoon finely grated lime peel
Lime slices or lime twists (for garnish)

Steps:

  • Line 8x8x2-inch square baking pan with foil, extending over all sides. Stir chopped white chocolate in small metal bowl set over saucepan of barely simmering water until melted and smooth. Remove bowl from over water. Finely grind cookies in processor. Add 2 tablespoons melted white chocolate and blend until mixture clumps together. Firmly press mixture onto bottom of prepared pan. Chill while making filling.
  • Beat whipping cream in medium bowl until peaks form. Beat cream cheese, sugar, lime juice, and lime peel in large bowl until smooth. Beat in remaining melted white chocolate. Fold in whipped cream in 2 additions; spread over prepared crust. Chill until filling is slightly firm, at least 2 hours. Using foil as aid, lift cheesecake out of pan. Cut into 9 bars. Garnish with chocolate curls, if desired, and lime slices or twists.

LEMONY WHITE CHOCOLATE CHEESECAKE



Lemony White Chocolate Cheesecake image

Although it takes some time to prepare this eye-catching cheesecake, the combination of tangy lemon and rich white chocolate is hard to beat. It's always a hit! -Marlene Schollenberger, Bloomington, Indiana

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 12 servings.

Number Of Ingredients 15

1-1/4 cups all-purpose flour
2 tablespoons confectioners' sugar
1 teaspoon grated lemon zest
1/2 cup cold butter, cubed
FILLING:
4 packages (8 ounces each) cream cheese, softened
1-1/4 cups sugar
10 ounces white baking chocolate, melted and cooled
2 tablespoons all-purpose flour
2 tablespoons heavy whipping cream
2 tablespoons lemon juice
2 teaspoons grated lemon zest
2 teaspoons vanilla extract
4 large eggs, lightly beaten, room temperature
Optional: White baking chocolate curls and lemon zest strips

Steps:

  • Preheat oven to 325°. Place a 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan; set aside. , In a small bowl, combine the flour, confectioners' sugar and zest; cut in butter until crumbly. Press onto the bottom and 1 in. up the sides of prepared pan. Place on a baking sheet. Bake 25-30 minutes or until golden brown. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Beat in white chocolate, flour, cream, lemon juice, lemon zest and vanilla. Add eggs; beat on low speed just until combined. Pour into crust. , Place pan in a large baking pan; add 1 in. of hot water to larger pan. Bake 65-85 minutes or until center is just set and top appears dull. , Remove pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour . Refrigerate overnight. Remove sides of pan. Garnish with white chocolate and lemon zest strips if desired. Freeze option: Wrap individual portions of cheesecake in plastic wrap and place in a resealable plastic freezer bag. Seal bag and freeze for future use. To use, thaw completely in the refrigerator.

Nutrition Facts : Calories 637 calories, Fat 45g fat (28g saturated fat), Cholesterol 182mg cholesterol, Sodium 327mg sodium, Carbohydrate 49g carbohydrate (36g sugars, Fiber 0 fiber), Protein 11g protein.

DELICIOUS WHITE CHOCOLATE RASPBERRY CHEESECAKE RECIPE



Delicious White Chocolate Raspberry Cheesecake Recipe image

Number Of Ingredients 11

Pre-made or store bought Graham Cracker Pie Crust
1 (10 ounce) package frozen raspberries
2 tablespoons white sugar
2 teaspoons cornstarch
1/2 cup water
2 cups white chocolate chips
1/2 cup half-and-half cream
3 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
3 eggs
1 teaspoon vanilla extract

Steps:

  • 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. In a pan on the stove, melt white chocolate chips with half-and-half on low-medium meat. Stir occasionally until smooth then set aside.
  • 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. (I added some of the seeds back into the raspberry sauce because I LOVE raspberry seeds!)

COCONUT-WHITE CHOCOLATE CHEESECAKE



Coconut-White Chocolate Cheesecake image

Friends have suggested over and over that I submit this creation to a magazine because it's so good. For the best texture, make sure not to overmix the batter. -Jamie Harris, Danville, Illinois

Provided by Taste of Home

Categories     Desserts

Time 1h40m

Yield 16 servings.

Number Of Ingredients 10

1-1/2 cups graham cracker crumbs
6 tablespoons butter, melted
5 packages (8 ounces each) cream cheese, softened
1 cup sugar
1-1/2 cups white baking chips, melted and cooled
3/4 cup coconut milk
2 teaspoons coconut extract
1 teaspoon vanilla extract
4 large eggs, lightly beaten
3/4 cup sweetened shredded coconut, toasted, divided

Steps:

  • Preheat oven to 325°. Place a greased 9-in. (3-in.-deep) springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan., In a small bowl, mix cracker crumbs and butter. Press onto bottom of prepared pan., In a large bowl, beat cream cheese and sugar until smooth. Beat in cooled chips, coconut milk and extracts. Add eggs; beat on low speed just until blended. Fold in 1/2 cup coconut. Pour over crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake 60-70 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Remove rim from pan. Serve cheesecake topped with remaining coconut.

Nutrition Facts : Calories 517 calories, Fat 40g fat (25g saturated fat), Cholesterol 144mg cholesterol, Sodium 332mg sodium, Carbohydrate 32g carbohydrate (26g sugars, Fiber 1g fiber), Protein 9g protein.

WHITE CHOCOLATE PEPPERMINT CHEESECAKE



White Chocolate Peppermint Cheesecake image

Making a peppermint cheesecake is a Christmas tradition around our house. We've tried many recipes, and this is the best combination we've found! It gets rave reviews from our family. Light and minty, with a hint of chocolate. While this recipe is involved, it is not difficult. Keep at it and your work will pay off! Delicious results. Top with mini chocolate chips and additional Andes® peppermint chips if desired. Store in a refrigerator.

Provided by Rick Fields

Categories     Desserts     Chocolate Dessert Recipes     White Chocolate

Time 11h25m

Yield 16

Number Of Ingredients 17

22 chocolate sandwich cookies (such as Oreo®)
3 tablespoons butter, melted
3 (8 ounce) packages cream cheese, softened
1 cup white sugar
4 ounces white chocolate-flavored almond bark, melted
1 ½ tablespoons all-purpose flour
1 ½ tablespoons heavy whipping cream
2 teaspoons peppermint extract
¼ teaspoon salt
3 eggs
¾ cup creme de menthe baking chips (such as Andes®)
½ cup peppermint crunch baking chips (such as Andes®)
½ (8 ounce) package cream cheese, softened
2 ounces white chocolate-flavored almond bark, melted
½ cup frozen whipped topping (such as Cool Whip®), thawed
1 ½ tablespoons white sugar
½ teaspoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a 9-inch springform pan with 2 sheets of aluminum foil.
  • Crush chocolate cookies into fine crumbs using a food processor. Add melted butter and stir until well combined. Transfer crumb mixture into the prepared pan. Press down crumbs to create an even crust, completely covering the bottom of the pan.
  • Bake in the preheated oven until just set, 8 to 10 minutes.
  • Reduce the oven temperature to 325 degrees F (165 degrees C).
  • Beat cream cheese in a large bowl or the bowl of a stand mixer with an electric mixer until smooth. Add sugar and mix well. Mix in melted almond bark, flour, heavy cream, peppermint extract, and salt, scraping the bowl prior to each new addition; mix well. Add 1 egg at a time on medium-low speed. Mix until smooth. Fold in creme de menthe and peppermint crunch baking chips.
  • Transfer the springform pan with the cooked crust to a large roasting pan. Pour filling into the crust. Add enough hot water to the roasting pan to reach halfway up the sides of the springform pan.
  • Bake in the center of the preheated oven until set, about 1 hour. Turn off the oven. Leave cake in the oven, keeping the door shut, for an additional 45 minutes. Remove and allow to sit for at least 1 hour before chilling.
  • Chill for 4 hours, to overnight.
  • Beat softened cream cheese, white chocolate, whipped topping, sugar, and vanilla extract for mousse together in a medium bowl with an electric mixer until smooth and slightly thickened. Add mousse to the top of the cheesecake. Chill for at least 4 more hours.
  • Remove the sides of the springform pan. Cut into slices and enjoy.

Nutrition Facts : Calories 460.9 calories, Carbohydrate 39.8 g, Cholesterol 98.6 mg, Fat 31.2 g, Fiber 0.4 g, Protein 7 g, SaturatedFat 19.4 g, Sodium 294.9 mg, Sugar 25.9 g

WHITE CHOCOLATE MOUSSE KEY LIME CHEESECAKE



White Chocolate Mousse Key Lime Cheesecake image

This is a must at every family holiday dinner....

Provided by Cheryl Kaelin

Categories     Cakes

Time 1h25m

Number Of Ingredients 18

CRUST
2 c graham crackers
1/4 c sugar
1/2 c butter
FILLING
6 Tbsp key lime juice
1 pkg 1 packet unflavored gelatin
2 1/2 c heavy cream divided
10 oz white chocolate chopped
3 pkg (8 ounces) cream cheese
1 c sugar
1 1/2 Tbsp lima zest
1 1/2 oz white chocolate grated or shaved for garnish
- candied lime or peel fr garnished
CANDIED LIME
4 limes
2 c sugar
2 c water

Steps:

  • 1. Crust Mix together the cracker, sugar, and butter. Press the mixture into bottom and 1-inche up the sides of a 10-inch spring form pan. Set aside
  • 2. Filling In a medium saucepan over medium heat, add the lime juice. Whisk in the gelatin and 1/2 cup of the heavy cream and bring to a simmer. Remove the pan from the hear. Add 10 ounces of chopped white chocolate, stir until smooth. Allow to cool.
  • 3. Using a electric mixer, blend together the cream chess, sugar and lime zest in a medium bowl until smooth. Slowly beat into the cooled white chocolate mixture into cream cheese mixture.
  • 4. Using clean, dry beaters, beat the reaming 2-cups heavy cram in a small bowl until it forms soft peaks. Fold it into the white chocolate mixture and pout into the pie crust. Cover and freeze overnight.
  • 5. Remove from freezer and run a sharp knife around inside of springform pan to help loosen the pie. Release springform from the bottom of the pan and transfer the pie to serving plate. Grate or curl the white chocolate over the top and garnished with candied limes. Cut into wedges with a knife that has been dipped into hot water and serve.
  • 6. Candied Limes Bring a medium-sized saucepan of water to boil over medium heat. Add the lime glance for a couple of minuets. Set aside Put the limes in another medium saucepan and cover with equal parts of sugar and water. Simmer, covered over low heat for 1 hour. Remove the limes and drain until almost dry. Roll into sugar and set aside to dry.
  • 7. You can also garnished with fresh limes, squeezing the lime over the sliced cheesecake give it a little zing...

CRANBERRY-GLAZED WHITE CHOCOLATE CHEESECAKE



Cranberry-Glazed White Chocolate Cheesecake image

Categories     Chocolate     Egg     Dessert     Bake     Christmas     Cream Cheese     Cranberry     Winter     Bon Appétit

Yield Serves 12

Number Of Ingredients 18

For crust
5 1/2 ounces shortbread cookies
1/2 cup hazelnuts, toasted, husked
1 tablespoon unsalted butter, melted
For filling
8 ounces good-quality white chocolate (such as Lindt or Baker's), finely chopped
3 8-ounce packages cream cheese, room temperature
6 tablespoons sugar
1 cup sour cream
3 tablespoons Frangelico (hazelnut liqueur)
4 large eggs
For topping
1 teaspoon cornstarch
1 teaspoon Frangelico (hazelnut liqueur)
3 cups fresh cranberries (one 12-ounce package)
1 cup sugar
3/4 cup water
1 teaspoon grated lemon peel

Steps:

  • Make crust:
  • Position rack in center of oven and preheat to 350°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Finely grind shortbread cookies and toasted hazelnuts in processor. Add melted unsalted butter and process until moist clumps form. Press crumb mixture onto bottom of prepared springform pan. Bake until crust is pale golden, about 8 minutes. Cool completely. Maintain oven temperature.
  • Make filling:
  • In top of double boiler set over barely simmering water, stir white chocolate until melted. Remove pan from over water.
  • Using electric mixer, beat cream cheese and sugar in large bowl until blended and smooth. Add sour cream and Frangelico and beat until well blended. Beat in eggs 1 at a time. Beat in melted white chocolate.
  • Pour filling into prepared crust. Bake cake until top is golden and puffed and center is set, about 1 hour 10 minutes. Cool in pan on rack (cake will fall in center). Refrigerate until cold.
  • Make topping:
  • Dissolve 1 teaspoon cornstarch in 1 teaspoon Frangelico in small bowl; set aside. Combine 1 cup cranberries, 1 cup sugar and 3/4 cup water in heavy medium saucepan. Stir over medium heat until sugar dissolves and mixture boils, about 5 minutes. Add remaining 2 cups cranberries, grated lemon peel and cornstarch mixture. Simmer until cranberries just begin to pop and mixture thickens, about 5 minutes. Cool. Cover and refrigerate until mixture gels. (Cheesecake and cranberry topping can be made 2 days ahead. Keep chilled.)
  • Run small sharp knife around sides of springform pan to loosen cake. Remove pan sides. Smooth sides of cheesecake with knife. Transfer cheesecake to platter. Transfer cranberries to strainer and drain well, reserving any syrup. Spoon cranberries evenly atop cheesecake. Cut cheesecake into wedges and serve, passing any reserved cranberry syrup separately.

WHITE CHOCOLATE RASPBERRY TRUFFLE CHEESECAKE RECIPE - (4/5)



WHITE CHOCOLATE RASPBERRY TRUFFLE CHEESECAKE Recipe - (4/5) image

Provided by á-30256

Number Of Ingredients 16

■Crust:
■1 1/2 C. chocolate cookie crumbs
■or 20 crumbled Oreo cookies (filling removed)
■1/3 C. margarine, melted
■Cheesecake:
■1/2 C. raspberry preserves
■1/4 C. water
■4 8-oz. pkgs. cream cheese
■1 1/4 C. granulated sugar
■1/2 C. sour cream
■2 tsp. vanilla extract
■5 eggs
■4 oz.s white chocolate, chopped into chunks Optional Garnish
■2 oz.s shaved white chocolate
■whipped cream

Steps:

  • Preheat oven to 475 degrees. Place a large pan or oven-safe skillet filled with about 1/2-inch of water into the oven while it preheats. This will be your water bath. Combine the raspberry preserves with 1/4 C. water in a medium microwave-safe bowl. Heat for 1 1/2 minutes on high in your microwave. Stir until smooth. Strain to remove the raspberry seeds (toss 'em out), then let the strained preserves sit to cool, then put the bowl in the refrigerator until later. Measure 1 1/2 C. chocolate cookie crumbs (or crush 20 Oreo cookie wafers -- with the filling scraped out -- in a resealable plastic bag) into a medium bowl. Mix in 1/3 C. melted margarine. Press the crumb into a 9-inch spring form pan that has been lined on the bottom and side with parchment paper. Use the bottom of a drinking glass to press the crumb mixture flat into the bottom of the pan and about 2/3 the way up the side. Wrap a large piece of foil around the bottom of the pan to keep the cheesecake in the water bath. Put the crust in your freezer until the filling is done. Use an electric mixer to combine the cream cheese with the sugar, sour cream, and vanilla. Mix for a couple minutes or until the ingredients are smooth and creamy. Be sure to scrape down the sides of the bowl. Whisk the eggs in a medium bowl and then add them to the cream cheese mixture. Blend the mixture just enough to integrate the eggs. Remove the crust from the freezer and sprinkle 4 oz. of white chocolate chunks onto the bottom of the crust. Pour half of the cream cheese filling into the crust. Drizzle the raspberry preserves over the entire surface of the filling. Use a butter knife to swirl the raspberry into the cream cheese. Just a couple passes is fine, you don't want to blend the raspberry and cream cheese together too much. Pour the other half of the filling into the crust. Carefully place the cheesecake into the water bath in the oven. Bake for 12 minutes at 475 degrees, then turn the oven down to 350 degrees and bake for 50 to 60 minutes or until the top of the cheesecake turns a light brown or tan color. Remove the cheesecake from the oven to cool. When the cheesecake is cool, use the foil from the bottom to cover the cheesecake and chill it in the refrigerator for at least 4 hours. Before serving, sprinkle the entire top surface of cheesecake with 2 oz. of shaved white chocolate. To serve, slice the cheesecake into 12 equal portions. Apply a pile of canned whipped cream to the top of each slice and serve. 12 Servings

WHITE CHOCOLATE CHEESECAKE



White Chocolate Cheesecake image

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

1 1/2 cups graham cracker crumbs (20 squares)
1/4 cup finely chopped pecans, toasted
2 tablespoons sugar
1/3 cup butter or margarine, melted
1 cup white baking chips
3/4 cup sugar
2 tablespoons Gold Medal™ all-purpose flour
2 packages (8 ounces each) cream cheese, softened
2 egg yolks
2 eggs
1/2 cup sour cream
2 cups cut-up fruit or berries

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

RASPBERRY & WHITE CHOCOLATE CHEESECAKE



Raspberry & White Chocolate Cheesecake image

My mom makes this cheesecake a lot because it's so good and really pretty. She calls it a "go-to" recipe. Someday I'll try to make it myself. -Charlotte Roos, Minneapolis, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 2h25m

Yield 16 servings.

Number Of Ingredients 13

1 package (10 ounces) frozen sweetened raspberries, thawed
1 tablespoon cornstarch
CRUST:
1 cup all-purpose flour
2 tablespoons sugar
1/2 cup cold butter
FILLING:
4 packages (8 ounces each) cream cheese, softened
1-1/2 cups sugar
1-1/4 cups heavy whipping cream
2 teaspoons vanilla extract
2 large eggs, lightly beaten
12 ounces white baking chocolate, melted and cooled

Steps:

  • In a small saucepan, mix raspberries and cornstarch until blended. Bring to a boil; cook and stir 1-2 minutes or until thickened. Press through a fine-mesh strainer into a bowl; discard seeds. Cool completely., Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan., For crust, in a small bowl, mix flour and sugar. Cut in butter until crumbly. Press onto bottom of prepared pan. Place pan on a baking sheet. Bake 20-25 minutes or until golden brown. Cool on a wire rack. Reduce oven setting to 325°., For filling, in a large bowl, beat cream cheese and sugar until smooth. Beat in cream and vanilla. Add eggs; beat on low speed just until blended. Stir in cooled chocolate. Pour half of the mixture over crust. Spread with half of the raspberry puree. Top with remaining batter. Drop remaining puree by tablespoonfuls over top. Cut through batter with a knife to swirl., Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan. Bake 1-3/4 to 2 hours or until edge of cheesecake is set and golden. (Center of cheesecake will jiggle when moved.) Remove springform pan from water bath. Cool cheesecake on a wire rack for 10 minutes. Loosen cheesecake from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight. Remove rim from pan.

Nutrition Facts : Calories 570 calories, Fat 41g fat (25g saturated fat), Cholesterol 134mg cholesterol, Sodium 247mg sodium, Carbohydrate 45g carbohydrate (36g sugars, Fiber 1g fiber), Protein 8g protein.

WHITE CHOCOLATE PUMPKIN CHEESECAKE WITH ALMOND TOPPING



White Chocolate Pumpkin Cheesecake with Almond Topping image

This luscious cheesecake from Phyllis Schmalz-Eismann of Kansas City, Kansas belongs on a pedestal. Just pour the spiced pumpkin filling over the delectable gingersnap crust, bake and refrigerate overnight. The final touch is a crunchy almond topping.

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 12 servings.

Number Of Ingredients 14

1-1/2 cups crushed gingersnap cookies (about 32 cookies)
1/4 cup butter, melted
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
3 large eggs, room temperature, lightly beaten
1 teaspoon vanilla extract
5 ounces white baking chocolate, melted and cooled
3/4 cup canned pumpkin
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
ALMOND TOPPING:
1/2 cup chopped almonds
2 tablespoons butter, melted
1 teaspoon sugar

Steps:

  • Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet., In a small bowl, combine gingersnap crumbs and butter. Press onto the bottom of prepared pan. Bake until set, 8-10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Add eggs and vanilla; beat on low speed just until combined. Stir in melted white chocolate. Combine pumpkin and spices; gently fold into cream cheese mixture. Pour over crust. , Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake until center is just set and top appears dull, 60-70 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cool. , For topping, combine all the ingredients; spread in a shallow baking pan. Bake until almonds are golden brown, 10 minutes, stirring twice. Cool. Transfer topping to an airtight container; store in the refrigerator., Remove sides of pan. Just before serving, sprinkle topping over cheesecake.

Nutrition Facts : Calories 509 calories, Fat 34g fat (19g saturated fat), Cholesterol 119mg cholesterol, Sodium 344mg sodium, Carbohydrate 45g carbohydrate (31g sugars, Fiber 2g fiber), Protein 8g protein.

Tips:

1. Use high-quality white chocolate. This will ensure that your cheesecake has a rich, creamy flavor. 2. Make sure the cream cheese is at room temperature. This will help it mix smoothly with the other ingredients. 3. Don't overbeat the cheesecake batter. Overbeating can make the cheesecake tough. 4. Bake the cheesecake in a water bath. This will help to prevent the cheesecake from cracking. 5. Chill the cheesecake for at least 4 hours before serving. This will help the cheesecake to set and develop its full flavor.

Conclusion:

This white chocolate cheesecake is a delicious and elegant dessert that is perfect for any occasion. It is easy to make and can be customized to your own liking. With its creamy texture and rich flavor, this cheesecake is sure to be a hit with everyone who tries it.

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