White Chocolate Cheesecake

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Variation: White Chocolate-Macadamia Cheesecake; Kosher White Chocolate Cheesecake

Photo and cheesecake by sugarpie, Premium Member © Sarah Phillips

Photo and cheesecake by sugarpie, Premium Member © 2007 Sarah Phillips 

Photo and cheesecake by sugarpie, Premium Member © 2007 Sarah Phillips
This cheesecake is all that you want a cheesecake to be - rich, velvety and decadent. The buttery shortbread crust compliments the rich white chocolate filling. I dressed up the cheesecake in a drizzle of black raspberry jam. I am sure this cake will be relished at any get together.

3/4 cup sugar, divided
1/2 cup (1 stick) butter, softened
2 teaspoons vanilla, divided
1 cup unbleached all-purpose flour; spoon into measuring cup and level to rim
4 packages (8-ounces each) Cream Cheese, softened
12 ounces Premium White Baking Chocolate, melted, slightly cooled
4 large eggs
1 pint (2 cups) raspberries

1. Position an oven shelf to the middle of the oven. Heat oven to 325 degrees F (do not reduce the heat if using a dark springform pan). 

2. Beat 1/4 cup of the sugar, the butter and 1 teaspoon of the vanilla in small bowl with electric mixer on medium speed until light and fluffy. Gradually add flour, mixing on low speed until well blended after each addition. Press firmly onto bottom of a 9-inch springform panpan; prick with fork. Bake 25 minutes or until edge is lightly browned. remove pan to a wire cake rack.

3. Beat cream cheese, remaining 1/2 cup sugar and remaining vanilla in large bowl with electric mixer on medium speed until well blended. Add melted chocolate; mix well. Add eggs, one at a time, beating on low speed after each addition just until blended. Pour over crust.

4. Bake 55 minutes to 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.

5. Refrigerate 4 hours or overnight.

Top with the raspberries just before serving.

Store leftover cheesecake in refrigerator.

White Chocolate-Macadamia Cheesecake
Prepare as directed, stirring 3/4 cup chopped Macadamias into the batter before pouring over crust and baking as directed.

Substitute 1-1/2 cups soft coconut macaroon cookie crumbs (Kosher for Passover) and 2 tablespoons margarine, melted, for the crust ingredients. Mix cookie crumbs and margarine; press firmly onto bottom of greased 9-inch springform pan. (Do not prick with fork or prebake crust.) Continue as directed for filling and baking.

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