Best 4 White Chocolate Peach Cheesecake Recipes

GODIVA VANILLA BEAN WHITE CHOCOLATE CHEESECAKE WITH PEACH TOPPING

Steps:

• Position a rack in the center of the oven and preheat the oven to 350 F. Lightly grease the bottom and sides of a 9 x 3 inch springform pan. Cut an 18 inch square of heavy duty aluminum foil and wrap the foil around the outside of the pan.
• Place the flours, sugars, salt, ginger, and cinnamon in the bowl of a food processor and process until blended. Add the butter and process until the mixture forms coarse crumbs. Add the water and process until the dough starts to come together. Press the dough into an even layer over the bottom of the prepared pan.
• Bake the crust for 25 to 30 minutes, until it is just beginning to brown. Place the pan on a wire rack to cool completely. Reduce the oven temperature to 325 F.
• Place the white chocolate in a stainless steel bowl and set the bowl over a medium saucepan filled one-third of the way with barely simmering water. Heat the chocolate, stirring frequently, until it is completely melted and smooth. Remove the bowl from the saucepan and let the chocolate cool until tepid.
• In the bowl of an electric mixer, using the paddle attachment, beat the cream cheese at medium-low speed until creamy, about 2 minutes, scrapping down the sides of the bowl as necessary. Gradually add the sugar and beat until blended. Mix in the vanilla extract and lemon zest. Add the eggs one at a time, mixing well after each addition and scrapping down the bowl as necessary. Add the sour cream and mix until blended. Add the tepid white chocolate and mix until blended.
• Scrape the batter into the cooled crust. Place the pan in a roasting pan or large baking pan. Pour enough hot water into the roasting pan to come up to 1 inch up the sides of the springform pan. Bake the cheesecake in the water bath for 65 to 75 minutes, until the top of the cake is set but slightly wobbly (the cake will set completely as it cools).
• Remove the cake pan from the water bath, transfer to a wire rack, and carefully loosen the foil. Immediately run the tip of a paring knife around the sides of the pan, to prevent the top from cracking. Let the cake cool completely.
• Refrigerate the cheesecake for at least 4 hours before making the topping.
• Cut the peaches in half and discard the pits. Slice the peach halves about 1/8 inch thick. Arrange a circle of peach slices, overlapping them slightly, around the edge of the chilled cheesecake. Arrange another circle of wedges in the center, facing the opposite direction, covering the cheesecake completely.
• Refrigerate the cake for at least 1 hour before serving.
• To serve, slice the cheesecake with a sharp thin bladed knife, dipping the blade in hot water and wiping dry after each slice.

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 PEPPERMINT CHEESECAKE

Steps:

• Place a greased 10-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., In a large bowl, combine the cracker crumbs, sugar and butter. Press onto the bottom and 1-in. up the sides of prepared pan. Bake at 325° for 10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugars until smooth. Beat in the sour cream, flour and extracts. Add eggs; beat on low speed just until combined. Fold in chips and 3/4 cup crushed candies. Pour into crust. Sprinkle with remaining candies., Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 325° until center is just set and top appears dull, about 1-1/4 hours. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.

PEACH MELBA CHEESECAKE

Steps:

• Line the base and sides of a 20cm loose-bottomed or springform tin with baking parchment - use smudges of butter to help the paper stay in place around the sides. Put the biscuits in a plastic food bag and crush to crumbs using a rolling pin, then mix thoroughly with the melted butter. Tip into the prepared tin and press down firmly to create an even base. Chill while you prepare the filling.
• Put the soft cheese, icing sugar and vanilla in a bowl, then beat with an electric mixer until smooth. Tip in the cream and continue beating until mixture is combined. Scatter over 100g of the raspberries and half of the peach chunks. Using a spatula, fold in with just a few folds - as you assemble the cheesecake they'll ripple through more.
• Spoon the cream mixture onto the biscuit base, working from the edges inwards. Smooth the top of the cheesecake down with the back of a dessertspoon or spatula. Leave to set in the fridge overnight.
• In a food processor, blitz 250g of the remaining raspberries, sieve, stir back in 1 tsp of the seeds, if you like, and sweeten to taste with icing sugar. Add enough water or canned peach juice to make it saucy and chill until serving.
• Bring the cheesecake to room temperature about 30 mins before serving. If using a loose-bottomed tin, unmould by placing on top of a can, then gradually pull down the sides of the tin. Slip the cheesecake onto a serving plate, removing the lining paper and base. Scatter the remaining raspberries and peach chunks over the cheesecake, dribble over some of the sauce and serve the rest alongside.