White Chocolate Cheesecake
Try this White Chocolate Cheesecake recipe, or contribute your own.
Try this White Chocolate Cheesecake recipe, or contribute your own.
- 2 tablespoons water
- 1 teaspoon vanilla
- 1/2 cup granulated sugar
- 3 tablespoons granulated sugar
- 1 large egg yolk room temperature
- 1/3 upmelted butter
- 1 and 1/3 cup chocolate cookie crumbs (i used oreo b
- 22 oz brick-style cream cheese (2- 8 oz packages plus 6 room temperature
- 3 large eggs (whole) room temperature
- 2/3 upssour cream room temperature
- 8 oz high quality white chocolate*
- 2 cups raspberries (about 10 oz)
- 1 and 1/2 tablespoons fresh lemon juice
- Carbohydrate 0.43853333324584 g
- Cholesterol 6.85208333175359 mg
- Fat 2.60011854106727 g
- Fiber 0 g
- Protein 0.273045624937114 g
- Saturated Fat 1.51633364548375 g
- Serving Size 1 1 inch cheesecake, about 12-16 piece (111g)
- Sodium 10.715333330903 mg
- Sugar 0.43853333324584 g
- Trans Fat 0.305217479096337 g
- Calories 27 calories
Step-by-step
- Preheat the oven to 350F degrees. Wrap a 9 inch springform pan with aluminum foil so that you can fold the aluminum foil over the edges. Wrap at least 3 times so that every part of the outside of the pan is tightly covered. Spray the bottom of the the springform pan very lightly with non-stick cooking spray or grease very lightly with butter. Set aside.
- In a medium sized bowl - mix together the cookie crumbs and melted butter. Press the mixture tightly into the bottom of your springform pan. Bake in the preheated oven for 8 minutes.
- In a large bowl using a hand held or electric mixer beat the cream cheese on medium speed until very smooth and no lumps remain. Add in the sugar and vanilla and continue mixing. Turn off the mixer and scrape down the sides of the bowl with a large wooden spoon or rubber spatula. Then with the mixer on low speed add in the eggs and egg yolk one at a time and mix each egg until just combined before adding in the next one. Turn off the mixer and gently fold in the sour cream followed by the melted white chocolate using a large wooden spoon or rubber spatula. If not quite fully combined, turn the electric mixer onto low and mix for about 30 seconds.
- Place the springform pan into the center of the roasting pan. Pour boiling water into the roasting pan so that there's about ½ to 1 inch of water. Then pour your cheesecake batter into the springform pan. Very carefully place the roasting pan with the springform inside of it into the oven. Bake for 55-65 minutes until the there's about 2-3 inches in the centre of the cheesecake that still has a slight wobble. Remove from the oven and allow the cheesecake to cool in the roasting pan. Using a very thin knife, gently trace around the outsides of the cake.
- Once the water is lukewarm to room temperature, remove the springform pan from the roasting pan, peel back the layers of aluminum foil and continue cooling til the cheesecake is room temperature. Then wrap tightly in cling wrap and continue place in the fridge for 4+ hours or preferable overnight.
- To make the Raspberry Coulis place all the ingredients in a small saucepan over medium heat. Allow the raspberries to melt as you stir the pan occasionally so that the mixture doesn't burn. Once it starts to lightly boil, remove from the heat. Pour the mixture into a blender or food processor and pulse for 10-15 seconds - you don't want to pulverize the raspberry seeds. Then push the mixture through a sieve or strainer to remove the seeds.
- Once ready to serve, remove the cheesecake from the fridge. Trace around the edges of the cheesecake again using a very thin knife. Then undo the clamp of the springform pan and remove the sides of the springform. Serve with fresh raspberries and raspberry coulis.
A Baker's Journey: My White Chocolate Cheesecake Adventure
The aroma of baking fills my kitchen, a comforting symphony of sweet and creamy scents. Today, I'm sharing a recipe that's close to my heart – my White Chocolate Cheesecake. It's more than just a dessert; it's a culmination of countless hours spent perfecting the recipe, a testament to the joy of creating something delicious from scratch. Each bite is a journey, a delicate dance of textures and flavors that evoke feelings of warmth and contentment. It’s a recipe I've perfected over many tries, tweaking and adjusting until it reached this perfect state, a state I’m delighted to share with you. The creamy texture, the subtle tang, the melt-in-your-mouth richness – it’s an experience you won't soon forget.
I remember the first time I attempted this recipe. It was a disaster. I had a complete meltdown. Literally! The oven was too hot, the pan wasn’t properly prepared, and I over-baked it. The result? A cracked, uneven mess that hardly resembled a cheesecake. But I'm not one to give up easily. Baking is a journey, not a destination. And every failed attempt, every cracked crust, every slightly burnt edge, is a learning experience that pushes me closer to perfecting my craft. I adjusted the temperature, practiced the precise technique of water bath, and meticulously followed the steps. This led me to a perfectly smooth, creamy dessert. It's something that I’m incredibly proud of. It took a lot of patience and a little bit of obsession, but ultimately this cheesecake recipe is a symbol of my baking journey.
The ingredients are simple, yet the result is extraordinary. High-quality white chocolate provides an exquisite creamy richness, perfectly complemented by the tangy sour cream and the delicate sweetness of the crust. I’ve played with different crust combinations; this recipe uses simple chocolate cookies, but you can easily experiment with other types of cookies or even try a graham cracker crust for a different twist. Each ingredient plays a crucial role in the overall flavor profile, ensuring a harmonious balance that will delight your taste buds. I love the process of choosing each ingredient, carefully considering its quality and how it will contribute to the overall taste and texture.
Beyond the recipe itself, this cheesecake holds a special place in my heart. It's a dessert I've shared with loved ones, a celebratory treat at family gatherings, and a comforting indulgence on quiet evenings. The act of baking itself is a meditative practice for me, a way to escape the hustle and bustle of daily life and connect with my creativity. The rhythmic mixing, the careful measuring, the anticipation of the finished product – it's all part of the process I relish so much. It's a testament to the power of simple pleasures, and a reminder that even in the midst of chaos, there is always time to create something beautiful and delicious.
This White Chocolate Cheesecake is more than just a recipe; it's a story of perseverance, a symbol of my passion for baking, and a testament to the simple joy of creating something truly special. I hope you enjoy making it as much as I enjoy sharing it.
Pro Tip: Don't be afraid to experiment! Try adding different fruits, such as blueberries or strawberries, to the cheesecake batter or topping. You could also play with different types of crusts or add a chocolate ganache for an even richer flavor. The possibilities are endless!
Serving Suggestions: This cheesecake is delicious on its own, but it can also be paired with various accompaniments. A dollop of whipped cream, a drizzle of chocolate sauce, or a sprinkle of fresh berries will elevate the dessert to new heights. Serve it chilled for the ultimate creamy indulgence.
So, gather your ingredients, put on your apron, and let's embark on this baking adventure together. The result? A White Chocolate Cheesecake that's as delicious as it is satisfying. It’s a recipe for success, both in the kitchen and in life. It's a reminder that even the smallest things, when done with love and attention, can bring immense joy and satisfaction.
