Best 6 White Chocolate Heath Bar Cheesecake Recipes

WHITE CHOCOLATE CHEESECAKE

Steps:

• Preheat oven to 170 C (340 F) standard / 150 C (300 F) fan-forced. Line the bottom of an 8-inch springform pan with baking or parchment paper.
• Add cookies to a food processor and whiz until finely crushed. Place crumbs in a large mixing bowl. Melt butter in the microwave, then pour over cookie crumbs and mix well. It should resemble wet sand.
• Place wet crumbs in your prepared pan and press down gently to form one even layer. Use the back of a spoon to smooth crumbs. Pop in the fridge.
• Add cream cheese (make sure it's nice and soft) to a large mixing bowl and beat for a minute or two until smooth and creamy. Add sugar and vanilla and beat again. Then add eggs, one at a time, beating on a low speed until incorporated.
• Add sour cream, cornflour and melted chocolate and stir until smooth - but try not to overmix. Add white chocolate chunks.
• Pour cheesecake filling over cookie crust and smooth the top. Bake in the oven for approximately 35-40 minutes or until it no longer wobbles in the middle. Try not to over bake it as it will continue to cook as it cools. Leave the cheesecake in the oven with the door ajar (with the oven turned off) for at least one hour.
• Remove cheesecake and leave to cool at room temperature before transferring to the fridge. The cheesecake is best left in the fridge for 3-4 hours (or overnight) until it cools completely and becomes nice and firm before slicing.
• To serve, top with fresh raspberries and dust with icing sugar.

HEATH BAR CHEESECAKE

Steps:

• Preheat oven to 325
• In a small bowl add the graham cracker crumbs, melted butter and brown sugar. Stir with a fork until well blended. Press crumb mixture evenly onto the buttered base of the springform pan. Set aside.
• Add the cream cheese to the work bowl of a stand mixer. Beat cream cheese on medium speed until blended and the consistency of thick frosting.
• With the mixer running, add the granulated sugar. When it is incorporated, add the brown sugar. Stop mixer and scrape the batter off the sides of the bowl. Set the mixer to low speed and add the vanilla and almond extracts, and the salt. Add the eggs one at a time, mixing until incorporated after each addition.
• Remove the batter from the mixer stand. Fold the chopped Heath bars in with a spatula until incorporated. Empty the batter into the prepared pan.
• Bake for 65 to 70 minutes until cheesecake is set and wiggles only slightly in the center. Remove cheesecake from the oven. Gently run a knife around the edges of the cake. Cool cake in pan. When cool, release the lock on the outer rim of the pan and remove the outer rim. Chill cake in refrigerator for 4 hours.
• To make the ganache, put the chocolate chips into a heat proof bowl. In a small saucepan, bring the heavy cream to a boil. Add the boiling cream to the chocolate chips. Stir the mixture with a fork until blended. Let ganache cool for 5 minutes. Stir. Pour ganache on the top of the cheesecake, spreading with a spoon. Return cheesecake to the refrigerator and chill for 3 more hours or overnight. Serve.

TOFFEE BAR CHEESECAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a small bowl, stir together the graham cracker crumbs and 1/2 cup sugar. Add the melted butter and mix well. Press into the bottom of a 9 inch springform pan. Cover the outside of the pan with foil to make it waterproof.
• In a large bowl, cream together the cream cheese and 1 cup sugar until soft and smooth. Stir in the lemon juice and vanilla. Scrape the bottom of the bowl occasionally with a spatula to prevent lumps. Beat in the eggs one at a time, then fold in the toffee bits. Pour the batter into the prepared pan. Place the foil covered pan into a larger cake pan or any pan with at least 1 inch tall sides. Put into the oven, then fill the larger pan with water, creating a water bath.
• Bake for 90 minutes in the preheated oven, checking after 45 minutes to refill the water bath. After 90 minutes, turn off the oven and leave the cake inside for about an hour. Chill at least 4 hours before removing from pan.

HEATH BAR CHEESECAKE

Steps:

• 1. CHOCOLATE VANILLA WAFER CRUST: Combine vanilla wafer crumbs, powdered sugar and Hershey's cocoa in bowl; stir ini melted butter. Press mixture firmly onto bottom and 1/2 inch up sides of a 9-inch springform pan. Bake in a preheated 350º oven for 8 minutes; cool slightly.
• 2. FILLING: Beat cream cheese and sugar in a large bowl on medium speed until well blended. Add eggs, one at a time, beating well after each addition. Add sour cream and vanilla; beat on low speed until blended.
• 3. Pour half of cheese mixture into crust. Reserve 1/4 cup toffee bits for topping; sprinkle remaining toffee bits over cheese mixture in pan. Spoon in remaining cheese mixture.
• 4. Bake in a preheated 350º oven for 1 hour or until filling is set. Cool 15 minutes. Sprinkle reserved toffee bits over top. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Cover; refrigerate at least 4 hours before serving.
• 5. Cover; refrigerate leftover cheesecake.

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 CHEESECAKE

Steps:

• Crush the biscuits in a food processor until completely ground. Add butter and whizz again until you have the desired crumbly consistency.
• Grease and line the base of a 23cm deep, loose-bottomed cake tin. Add the biscuit mixture to the cake tin and pat it flat. Leave to set in the fridge for approximately 30 mins.
• Begin melting the chocolate in a heatproof glass bowl over a small pan of hot water on a low heat. Stir occasionally to prevent sticking. Remove from the heat and leave to cool for 10 mins until barely warm but still liquid.
• Meanwhile whisk the cream cheese and mascarpone together. Add double cream and keep whisking until the mixture is just holding its own shape. Finally, add the melted chocolate and whisk until just combined.
• Spoon the mixture over the cooled and set biscuit base, then smooth the top. Return to the fridge to cool for at least 6 hrs until the topping is set. Finally, decorate with fruit.