White Chocolate Amaretto Cheesecake
Crust:
2-1/2 cups almond shortbread cookie crumbs
1/2 cup almonds, finely chopped
2 oz. white chocolate, grated
1/2 cup butter, melted
Filling:
32 oz. cream cheese, softened
5 eggs
1 cup sugar
3 Tbsp. amaretto liqueur
1 tsp. almond extract
1/2 tsp. vanilla
6 oz. white chocolate, grated
Topping:
2 cups sour cream
1/4 cup sugar
1/2 tsp. almond extract
almond slivers for garnish
For crust, mix together crumbs, almonds, white chocolate and butter. Pat into bottom of 10” springform pan; set aside. Preheat oven to 350ºF. For filling, with electric mixer on medium speed, beat cream cheese until smooth. Add eggs, one at a time, mixing well after each addition. Add sugar, amaretto, almond extract, vanilla and white chocolate, mixing well. Pour cream cheese mixture into crust. Place pan on cookie sheet; bake 1 hour. Remove pan from oven and set aside to cool 10 minutes. Do NOT turn off oven! For topping, mix together sour cream, sugar and almond extract. Spoon on top of cheesecake, spreading evenly. Return pan to oven; bake 5 minutes. Remove from oven; let cool on wire rack 2-3 hours. Refrigerate at least 24 hours. For garnish, place almond slivers on cookie sheet and bake at 350ºF. 4-6 minutes, until almonds are lightly browned. Sprinkle toasted almonds over top of chilled cheesecake. Serves 10-12.
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White Chocolate Cheesecake
Crust:
1-1/2 cups chocolate cookie crumbs
3 Tbsp. butter, melted
Filling:
24 oz. cream cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
3 eggs
1/2 pound white chocolate, melted
Heat oven to 350ºF. Mix crumbs and butter and press onto bottom of a 9" springform pan. Bake for 10 minutes. Beat cream cheese, sugar, and vanilla at medium until well blended. Add eggs, one at a time, mixing well after each addition. Blend in the white chocolate. Pour over crust. Bake for 35 minutes and turn oven off and let cool in oven for at least an hour. Loosen cake from rim of pan and continue cooling. Refrigerate for at least 2 hours (best if over night). Garnish with dollops of whipped cream and a sprinkling of crushed chocolate cookies, if desired
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White Chocolate Cheesecake #2
32 oz. cream cheese
4 eggs
1 cup sugar
12 oz. white chocolate
Soften the cream cheese in the microwave. Melt the chocolate in a double boiler. Be careful not to get any water at all in the white chocolate as it changes the consistency. Hershey's white chocolate bars can be used for the white chocolate. Add sugar and eggs to cream cheese and blend a bit. Blend in the chocolate. Pour the mixture into a graham cracker crust and bake for 20 minutes at 350ºF. Let cool slightly in oven with heat off and door slightly ajar.
NOTE: This makes a lot of filling, so you might want to have two pie crusts on hand the first time you make it and decide whether you want to make one large pie or two smaller ones.
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White Chocolate Cheesecake #3
3/4 cup blanched almonds; ground
3/4 cup quick oats; uncooked
3/4 cup graham cracker crumbs
1/4 cup sugar
1/4 cup + 2 tsp. butter; melted
16 oz. cream cheese; softened
1 cup sugar
16 oz sour cream
1 tsp. vanilla extract
8 oz white chocolate; melted
4 egg whites
1/8 tsp. cream of tartar
1 tbsp. powdered sugar
Combine first 5 ingredients in medium bowl; blend well. Press into bottom and 2" up sides of 10" springform pan. Bake at 350 for 5 min. Cool. Combine cream cheese and 1 cup sugar; beat at medium speed until fluffy. Add sour cream and vanilla; mix well. Stir in melted white chocolate. Beat egg whites at high speed until foamy; add cream of tartar beating until soft peaks form. Fold egg whites into Cream cheese mixture; spoon into crust. Bake at 325ºF. for 55 minutes; turn oven off. Leave cheesecake in oven 30 min., open oven door and leave in an additional 30 minutes. Cool. Chill 8 hours. Remove from pan. Yield: 10 - 12 servings.
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White Chocolate Cheesecake #4
1-1/2 cup graham cracker crumbs
1/4 cup ground pecans
1/4 cup butter
1 lb. white chocolate, coarsely chopped
1/2 cup sour cream
16 oz. cream cheese, softened
3 eggs
1 tsp. vanilla extract
1/2 cup orange juice
1 Tbsp. plus 1 tsp. cornstarch
Combine graham cracker crumbs, pecans and butter; blend. Press mixture into bottom and sides of 9" springform pan. Bake at 375ºF. for 8 minutes. Cool. Place white chocolate in double boiler; boil water. Reduce heat to low, melt chocolate. Cool. Combine and blend remaining ingredients. Pour filling into pan, bake at 300ºF. for 50 minutes. Turn oven off and partially open door. Leave cake in oven 30 minutes. Cool on wire rack, chill. Remove from pan. Spoon glaze, preserves, fresh fruit over cake.
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White Chocolate Cheesecake with Raspberry Sauce
from "Cheesecake: 31 Fantastic Recipes," by Lou Seibert Pappas
Cake:
6 oz. white chocolate chips
1 pound cream cheese
3/4 cup sugar
3 eggs
1-1/2 tsp. vanilla extract
3/4 cup sour cream
2 Tbsp. unsweetened cocoa
Raspberry sauce:
2-1/2 cups raspberries
sugar to taste
Place chocolate in a double boiler and heat over hot water until it melts. Stir to blend and let cool to room temperature. With an electric mixer, blend cheese and sugar until smooth. Mix in eggs, vanilla, and sour cream. Stir in melted chocolate. NOTE: it is important to have the cheesecake ingredients and the melted chocolate close to the same temperature when they are combined so that they blend together smoothly. Pour into a greased 9" springform pan. Bake in the middle of a preheated 325ºF oven for 25 minutes or until just barely set. Turn off the oven, leave the door ajar, and let cool in oven for 1 hour longer. Chill. Just before serving, dust cocoa through a sieve making a ring around the cheesecake. Prepare raspberry sauce: Reserve 1/2 cup raspberries for garnish. In a blender, puree the remaining berries and push through a sieve. Stir in sugar to taste. To serve, spoon raspberry sauce on to desert plates. Remove pan sides of cheesecake and cut into wedges. Place on raspberry sauce and garnish with berries.
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White Chocolate Mousse Cheesecake with Sun-Dried Cherries
9 oz. white chocolate
3 tsp. gelatin powder
1 quart soft whipping cream
8 oz. sugar
2 pounds cream cheese
4 oz. caramel delites cookies, diced and crumbled
4 oz. shortbread cookies, diced and crumbled
4 oz. praline royale cookies, diced and crumbled
6 oz. sun-dried cherries
1 oz. melted butter
Melt chocolate. Dissolve gelatin with 1 oz. of water. Place cream cheese and sugar in mixing bowl. Use medium speed for 10 minutes. When mixture is soft and creamy add melted white chocolate and gelatin. Mix for two minutes. Add whipped cream and sundried cherries. To assemble: Grease a 10" mold with butter and cover sides with the Shortbread crumbles. Pour Caramel DeLite crumbles on bottom, then pour the cheesecake mixture over the first layer of cookies. On top of that pour the Praline Royale mixture. Alternate the cheese and cookie layers. Serves 10.
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White Chocolate Raspberry Cheesecake
Crust:
2 cups plain dry bread crumbs
1/2 cup chopped pecans
1/2 cup butter
1 tsp. cinnamon
1/2 cup sugar
Filling:
2 pounds room temperature cream cheese
1 cup sugar
5 jumbo eggs
6 oz. melted white chocolate
1 pint raspberries
1/2 cup whipping cream
1/4 cup cornstarch
1 Tbsp. vanilla
Topping:
2 Tbsp. rum, optional
1 pint raspberries
1/2 cup water
1/2 cup sugar
1/4 cup cornstarch
For crust, put pecans in small bowl with butter and microwave on high 1-1/2 minutes. Stir dry ingredients together in 10" springform pan. Add butter and nuts and mix well. Pat onto bottom and sides. For filling: Beat cream cheese until light. Add sugar and beat until light and fluffy. Add eggs one at a time; beating after each. Add remaining ingredients except berries and mix well. Pour into pan. Drop berries on top and push down with fork so that batter covers them. Bake at 350ºF. for 1-1/2 hours in which a pan of water has been placed on the bottom rack. Remove from oven and run knife around the edge to loosen from pan and prevent a cracked cake when cooling. For topping: Stir sugar and cornstarch WELL in saucepan. Add berries and water and cook over medium heat until thick and bubbly. Stir in rum. Pour over cooled cake. (I refrigerate the cake for a day first, then put topping on just before serving).
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White Christmas Cheesecake
Crust:
1-1/2 cups vanilla wafer crumbs
1/4 cup margarine, melted
Filling:
24 oz. cream cheese, softened
14 oz. sweetened condensed milk
3 eggs
12 oz. white chocolate, melted
2 tsp. white crème de cacao
Topping:
6 oz. white chocolate
1/4 cup heavy cream
Garnish:
2/3 cup heavy cream, whipped
raspberries
angelica, cut into leaf-shaped pieces
For crust, combine wafer crumbs and margarine; press into bottom of 9” springform pan and set aside. Preheat oven to 300ºF. For filling, with electric mixer on medium speed, combine cream cheese and 1/4 cup of the condensed milk; beat until fluffy. Gradually beat in remaining condensed milk. Add eggs, one at a time, beating well after each addition. Blend in melted chocolate and crème de cacao. Pour filling into crust; bake 75 minutes, until set in middle. Remove from oven. Let cool on wire rack 1-2 hours before removing rim of pan. For topping, melt chocolate and heavy cream in heavy saucepan, mixing until smooth. Spread topping evenly over cheesecake and chill until set, about 4-6 hours. Garnish chilled cheesecake with whipped cream, using pastry bag to pipe a border around the edge. Decorate with raspberries and angelica leaves. Serves 10-12.
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