white chocolate cheesecake

Deliciously rich and creamy White Chocolate Raspberry Cheesecake.

White Chocolate Raspberry Cheesecake Bars

(3 cups) Digestive biscuits

(1/2 cup or 1 stick) unsalted butter

(2 and 1/2 cups) full fat cream cheese, room temperature

(1/2 cup) caster sugar

vanilla extract

eggs, room temperature

120 ml (1/2 cup) sour cream, room temperature

(2/3 cup) white chocolate, roughly chopped

(1 cup) fresh raspberries

Preheat the oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch square pan with baking or parchment paper, ensuring two sides overhang.

 Add cookies to a food processor and whiz until finely crushed. Melt your butter in the microwave, then pour over the cookie crumbs and mix well. It should resemble wet sand.

Place your crumbs into your prepared pan and press down gently to form one even layer. Pop in the fridge.

Add cream cheese to a large mixing bowl and beat until smooth and creamy. Add caster sugar and vanilla and beat again. Then add your eggs, one at a time, until combined.

 Add sour cream, white chocolate pieces and fresh raspberries and stir until smooth &#8211; but try not to over mix. Pour your cheesecake filling over crust and smooth over the top.

 Bake for approximately 40-45 minutes 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 and leave to cool slightly on a cooling rack 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.

I love white chocolate and raspberry together and these cheesecake bars look absolutely delicious! Can't wait to try this recipe!

I so want to try this recipe asap! I love raspberries and cheesecake both. But we only get frozen raspberries in India, since they are not native to our country. How can I incorporate frozen fruit into this recipe?

Hey! If I don’t have fresh is frozen ok?! And do I need to adjust anything if I’m using a springform pan?

This was super easy and set perfectly. Everyone commented on how good it was. Definitely an good quick standby for when you need cheesecake and quickly.  I did it with a hand mixer and just lightly mixed the last stage by hand and it was perfect.

This Frosted Animal Cookie Cheesecake has frosted circus animal cookies in the crust and throughout the cheesecake! It's thick, creamy, yummy and so fun!

Frosted Animal Cookie Cheesecake

(302 grams) frosted animal cookie crumbs

tbsp (28 grams) salted butter, melted

(678 grams) cream cheese, room temperature

(207 grams) sugar

tbsp (24 grams) all purpose flour

(230 grams) sour cream, room temperature

tbsp vanilla extract

(208 grams) chopped frosted animal cookies, divided

oz (169 grams) white chocolate chips

(60 milliliters) heavy whipping cream

Pink gel icing color

Sprinkles

(120 milliliters) heavy whipping cream, cold

tbsp (29 grams) powdered sugar

tsp vanilla extract

Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
2.

Combine the crust ingredients in a small bowl. Press the mixture into the bottom of the springform pan.
3.

Bake the crust for 10 minutes, then set aside to cool.
4.

Cover the outsides of the pan with aluminum foil (I also use a plastic crock pot liner – see method for preventing your water bath from leaking here) so that water from the water bath cannot get in. Set prepared pan aside.
CHEESECAKE FILLING

&#8220;instruction-step-6&#8243;>5. Reduce oven to 300°F (148°C).
6. In a

large mixer bowl, mix the cream cheese, sugar and flour until well combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.
7. Add

he sour cream and vanilla extract, mixing on low speed until well combined.
8. Add

he eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.
9. Stir

in about 1 1/4 cups of chopped animal cookies. Stir just until mixed, so the colors from the sprinkles don’t mix into the batter too much.
10. Pour

small amount of batter into the bottom of the crust in an even layer, then add the remaining 3/4 cup of chopped animal cookies.
11. Pour

he remaining cheesecake filling into crust, over the cookies, and spread into an even layer.
12. Place

springform pan (covered with aluminum foil) inside another larger pan. Fill the larger pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
13. Bake

ff heat and leave cheesecake in oven with door closed for 30 minutes.
15. Crack

oven door and leave the cheesecake in the oven for about 30 minutes.
16.Remove

cheesecake from oven and chill until firm, 5-6 hours or overnight.
TO FINISH OFF THE CHEESECAKE

truction-step-18&#8243;>17. When the cheesecake is cool and firm, remove from the springform pan and set on a serving plate.
18. To ma

e the white chocolate ganache. Put the white chocolate chips in a heat proof bowl.
19. Micro

ave the heavy whipping cream until it just begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth. If it doesn’t melt completely, microwave for 10-20 seconds, then whisk until smooth.
20. Color t

e ganache with a little pink gel coloring, if desired.
21. Pour th

ganache onto the cheesecake and spread into an even layer.
22. To make

the whipped cream, add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl. Whip on high speed until stiff peaks form.
23. Pipe do

lops of the whipped cream on top of the white chocolate ganache.
24. Top the

cheesecake with frosted animal cookies and some sprinkles, if desired. Refrigerate until ready to serve. Cheesecake is best for 3-4 days.

https://content.jwplatform.com/videos/7MyJnVOs.mp4

This Frosted Animal Cookie Cheesecake has frosted animal cookies in the crust and throughout the cheesecake! Such a fun and delicious treat!

This baked white chocolate cheesecake is incredibly creamy and rich, with a delicious subtle white chocolate flavour that will win over even white chocolate sceptics. It’s super easy to make – it’s a no water bath cheesecake that still comes out of the oven with a perfectly smooth top, no cracking in sight. Guaranteed to blow you away with its luxurious texture and decadent flavour.

Super Creamy White Chocolate Cheesecake (Gluten Free Option)

225 g (2 ¼ cups) finely crushed digestive biscuits

75 g (⅔ stick) unsalted butter, melted

g (½ cup) caster/superfine sugar

g (2 tbsp) cornflour (UK)/cornstarch (US)

vanilla bean paste

UK medium/US large eggs, room temperature

white chocolate shavings or fresh fruit (like raspberries

Adjust the oven rack to the middle position, pre-heat the oven to 350ºF (180ºC) and line an 8 inch (20cm) springform pan with baking/greaseproof paper (make sure that you line both the bottom and the sides of the pan).

Mix together the crushed digestive biscuits and melted butter, until you get a mixture resembling wet sand. Transfer the mixture into the lined springform pan and, using the flat bottom of a glass or measuring cup, compress them into an even layer with an approximately 1 ½ inch (4cm) rim around the edge.Tip: Depending on the type and brand of cookies/biscuits you use, you might need slightly less or slightly more butter than listed in this recipe. Add the butter slowly, mixing well after each addition, until you reach the consistency of wet sand. You want a mixture that somewhat sticks together or holds its shape when pressed together, but it shouldn&#039;t feel/look greasy or oily.

Bake at 350ºF (180ºC) for 10 minutes, then remove from the oven and allow to cool until warm.

For cheesecake crust:

Reduce the oven temperature to 285ºF (140ºC).Tip: If your springform pan isn&#039;t 100% leak-proof, I recommend that you also get a baking sheet ready to place the cheesecake on it before it goes into the oven. This will catch any small leaks of butter from the cheesecake base, and prevent any smoking or burning at the bottom of your oven.

In a large bowl using a balloon whisk, mix the cream cheese and yoghurt together until smooth. Tip: Make sure to MIX rather than whisk or aerate – you don&#039;t want to incorporate too much air into the mixture. If you don&#039;t want to do this by hand, use a stand mixer fitted with the paddle attachment on the lowest speed setting. (I don&#039;t recommend using a hand mixer.)

Mix the sugar and cornflour/cornstarch together, and add them to the cream cheese mixture. Mix well until combined and smooth.Tip: Mixing the cornflour/cornstarch with the sugar before adding them ensures that the cornflour/cornstarch doesn&#039;t clump together in the cheesecake filling.

Add the vanilla bean paste and mix well until evenly incorporated.

Add the eggs, one at a time, mixing well after each addition, until smooth.

Add the melted white chocolate and mix well until combined and smooth.

Transfer the white chocolate cheesecake filling into the slightly cooled cheesecake crust and smooth out the top.

Bake at 285ºF (140ºC) for about 1 hour 10 minutes, or until the edges are fully set and slightly puffed up, and the middle is still wobbly when you gently shake the baking pan.Tip: This baking time range is merely a guideline – you should always judge the doneness of a cheesecake based on its physical indicators (the wobbliness of the centre, how set the edges are, etc.) rather than on the baking time, especially as each oven behaves slightly differently. You should start checking your cheesecake about 10 minutes before the recommended baking time.

Turn off the oven and allow the cheesecake to cool to room temperature in the turned-off oven with the oven door ajar.

Once cooled to room temperature, transfer the cheesecake into the fridge for at least 4 hours (or preferably overnight) before removing it from the baking pan. Keep it in the fridge until you&#039;re ready to assemble/decorate.

For white chocolate cheesecake filling:

Once the cheesecake is fully chilled, remove it out of the springform pan and onto a serving plate. You can serve it as is, or decorate it with white chocolate shavings or fresh fruit (fresh raspberries or strawberries work particularly well).

Once decorated, slice and serve.Tip: For extra neat and clean slices, cut the cheesecake with a warm/hot knife. Choose a sharp knife and dip it into very hot water. Wipe it dry, then slice the cheesecake while the knife is still hot/warm. In between slices, dip the knife again in hot water, wipe it off and repeat.

Assembling the white chocolate cheesecake:

The white chocolate cheesecake keeps well in a closed container or tightly wrapped in cling film in the fridge for 4-5 days.

Storage:

This crowd-pleasing dessert is made ahead, so all you have to do on the night is take it out of the fridge and bask in the glory

Malt chocolate cheesecake

malted milk biscuit, crushed to crumbs

salted butter, melted

tbsp caster sugar

cheese

pot double cream

white chocolate, melted

bar milk chocolate, melted

tbsp malt or Horlicks powder

bag white Maltesers

Line base and sides of a deep, 22-23cm loose-bottomed round tin with baking parchment. Mix the biscuits, melted butter and 2 tbsp of the sugar, then press into base. Chill while you make the filling.

Divide cream cheese and cream evenly between 2 bowls. Add the white chocolate to one, and the milk chocolate, malt and remaining 3 tbsp sugar to the other. Beat each with an electric whisk until smooth.

Spread the milk chocolate mixture evenly in the tin. Wipe round the edge to give a smooth edge. Spoon the white chocolate mix over the top and gently smooth. Decorate with Maltesers and chill for at least 5 hrs until firm.

This No-Bake Matcha White Chocolate Cheesecake is incredibly creamy, perfectly sweet, with subtle bitter matcha and white chocolate flavors.

No-Bake Matcha White Chocolate Cheesecake

gr cream cheese, room temperature

confectioners' sugar (20 gr)

white chocolate (85 gr), melted

gelatin powder

water

heavy whipping cream (180 ml)

digestive biscuit/graham cracker crumbs (80 gr)

unsalted butter (30 gr), melted

Line the side of a 6-inch/15 cm cake ring/springform...

Line the side of a 6-inch/15 cm cake ring/springform pan with parchment paper or acetate sheet (If using a cake ring, make sure to line the bottom with a cake board or other flat surface).

In a medium bowl, stir together digestive biscuit...

In a medium bowl, stir together digestive biscuit crumbs with melted butter until well combined.

Pour the crumbs into the pan. Use a...

Pour the crumbs into the pan. Use a flat-bottom glass to press the crust onto the bottom.

Refrigerate the crust for at least 30 minutes...

Refrigerate the crust for at least 30 minutes while you make the cheesecake filling.

Using a hand mixer or stand mixer fitted...

Using a hand mixer or stand mixer fitted with the whisk attachment, beat the cream cheese, confectioners' sugar, and vanilla extract until smooth and well combined.

Add melted white chocolate and beat until well...

Add melted white chocolate and beat until well combined.

In a small bowl, bloom gelatin powder with...

In a small bowl, bloom gelatin powder with water for 5 minutes. Heat in a microwave or over a water bath until the gelatin is dissolved.

Pour the dissolved gelatin into the cream cheese...

Pour the dissolved gelatin into the cream cheese mixture and beat until well combined.

In a separate bowl, whisk the heavy whipping...

In a separate bowl, whisk the heavy whipping cream until soft peaks form. Add the whipped cream to the cream cheese mixture. Mix on low speed with your mixer just until well combined.

In a separate medium bowl, divide one-third of...

In a separate medium bowl, divide one-third of the batter. This will be your white layer. In a separate small bowl, divide 2-3 tablespoons of batter for the swirl. Set aside.

In a small bowl, sift in 1 tbsp...

In a small bowl, sift in 1 tbsp matcha powder and add 2-3 tbsp hot water. Stir to combine. Sift the matcha mixture into two-third of the batter. Stir until well combined.

Pour the matcha batter onto the chilled crust....

Pour the matcha batter onto the chilled crust. Carefully spread it around into one even layer. Use a spatula to smooth the top.

Freeze for 10-15 minutes to set the cheesecake.

Pour the remaining one-third batter over the cooled...

Pour the remaining one-third batter over the cooled matcha cheesecake. Carefully spread it around into one even layer. Set aside.

In a small bowl, sift in 2 tsp...

In a small bowl, sift in 2 tsp matcha powder and add 1 tbsp hot water. Stir to combine. Sift in the matcha mixture into the remaining 2-3 tbsp batter. Mix until well combined.

Spoon dollops of the matcha batter randomly on...

Spoon dollops of the matcha batter randomly on top of the cheesecake. Use a toothpick or knife to make the swirl pattern.

Cover tightly and transfer back to the refrigerator...

Cover tightly and transfer back to the refrigerator to chill for at least 4 hours or overnight.

Remove the cheesecake from the pan and carefully...

Remove the cheesecake from the pan and carefully peel off the acetate sheet. Smooth the edge with an offset spatula if necessary. Serve and enjoy!

https://www.youtube.com/watch?v=A7_8JfS5L5I

This No-Bake Matcha White Chocolate Cheesecake is incredibly creamy and rich, with a delicious subtle white chocolate flavor that pairs beautifully with the matcha powder in the cheesecake filling. It brings the characteristic bitter flavor of matcha and the sweetness from white chocolate that actually balances out the flavors quite well.

Kue Cheesecake Matcha Cokelat Putih Tanpa Dipanggang ini memadukan rasa cokelat putih dan bubuk matcha. Penambahan cokelat putih dalam cheesecake membantu menyeimbangkan rasa pahit matcha dan juga membuat cheesecake lebih lembut.

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PRINTABLE RECIPE AND FULL DESCRIPTION
https://jajabakes.com/no-bake-matcha-white-chocolate-cheesecake/

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CHAPTERS
00:00 : Intro
00:22 : Make the crust
02:21 : Make the cheesecake batter
05:35 : Make the green matcha cheesecake layer
08:02 : Spread the white cheesecake layer
08:45 : Make the matcha swirl
10:33 : Remove from the mold
10:56 : Cut and serve

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INGREDIENTS

Crust
- 2/3 cup digestive biscuit/graham cracker crumbs (80 gr)
- 2 tbsp unsalted butter (30 gr), melted

Cheesecake
- 250 gr cream cheese, room temperature
- 2 1/2 tbsp confectioners' sugar (20 gr)
- 1/2 tsp vanilla extract
- 1/2 cup white chocolate (85 gr), melted
- 2 tsp gelatin powder
- 2 tbsp water
- 3/4 cup heavy whipping cream (180 ml)
- 1 tbsp + 2 tsp matcha powder, divided
- 3-4 tbsp hot water, divided

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BAHAN

Crust
- 2/3 cangkir biskuit vanila/polos (80 gr)
- 2 sdm mentega tawar (30 gr), lelehkan

Cheesecake
- 250 gr cream cheese, suhu ruang
- 2 1/2 sdm gula halus (20 gr)
- 1/2 sdt ekstrak vanila
- 1/2 cangkir cokelat putih (85 gr), lelehkan
- 2 sdt bubuk gelatin
- 2 sdm air
- 3/4 cangkir heavy whipping cream (180 ml)
- 1 sdm + 2 sdt bubuk matcha, dibagi
- 3-4 sdm air panas, dibagi

#nobakecheesecake #matchacheesecake #whitechocolatecheesecake

No-Bake Matcha White Chocolate Cheesecake | Kue Cheesecake Matcha Cokelat Putih | Jaja Bakes

10-ingredient vegan cheesecake infused with cocoa butter and macadamia nuts. Creamy and rich center with crunchy macadamia nuts throughout. A naturally sweetened dessert that's created entirely in the blender!

White Chocolate Macadamia Nut Cheesecake

dates

walnuts

unsalted macadamia nuts

tsp sea salt ((optional))

raw cashews ((soaked overnight in cool water,

coconut milk ((full fat

olive oil

maple syrup, agave, or honey

cocoa butter

lemon juice ((for “cheesy” tang // or sub apple cider vinegar))

unsalted macadamia nuts ((chopped))

whipped cream

Toasted coconut flakes

Soak cashews by adding to a small mixing bowl and covering with boiling hot water. Let sit uncovered for 1 hour.

In the meantime, add dates to a blender and mix until small bits remain or it forms into a ball. Remove and set aside.

Next, add walnuts, macadamia nuts, and salt (optional) and process into a meal. Then add dates back in and blend until a loose dough forms - it should stick together when you squeeze a bit between your fingers. If it's too dry, add a few more dates through the spout while processing. If too wet, add more nuts.

For serving dishes you have several options - muffin tins, ramekins (like these), or a springform pan of your choice. With whatever option you choose, be sure to line with parchment paper for easy removal.

For the ramekins shown above, cut out parchment paper into circles the shape of your ramekins, as well as two thick strips of parchment paper per ramekin and lay them in an "X" shape at the base. Top with circle shape. This creates little tabs that make removing the cheesecakes easier to pop out once set.

Divide crust among ramekins and carefully press with fingers to distribute. To pack it down, use a small glass lined with parchment paper (or the back of a spoon) to and really press it down, allowing some crust to come up the sides. Set in the refrigerator or freezer to firm up.

Add soaked drained cashews, vanilla extract, coconut milk, olive oil, maple syrup, melted cocoa butter, lemon juice, and sea salt (optional) to the blender and mix until very smooth - up to 2-3 minutes - scraping down sides as needed. If it won't come together, add a touch more lemon juice, maple syrup/agave or a splash more coconut milk as the liquid should help it blend better.

Taste and adjust flavor/sweetness as needed, adding more melted cocoa butter for chocolate flavor, lemon juice for brightness, salt for flavor balance, or maple syrup for sweetness.

Add a small handful of macadamia nuts to the crust ramekins (see photo), then divide filling evenly among the ramekins (or other serving dish). Tap a few times to release any air bubbles, then top with a few more macadamia nuts and cover loosely with plastic wrap.

Freeze until set - about 4-6 hours depending on size of dish. Once set, run a butter knife along the edge and gently remove by tugging on the tabs in an upward motion. They should pop right out. If they aren't quite set, pop them in the freezer for 15-20 minutes and they should come out easily.

To serve, slice and enjoy as is, or top with a touch of coconut whipped cream, toasted coconut, macadamia nuts, and fresh berries.

Store leftovers in a well-covered dish in the refrigerator up to a few days or in the freezer up to 2-3 weeks.

This easy No Bake White Chocolate Cheesecake recipe is a winner every time. Simple to make and deliciously creamy, with a crumbly biscuit base - it is foolproof!

White Chocolate Cheesecake {NO BAKE Recipe}

175 g Ginger biscuits

g Butter

400 ml Double cream (Whipped until forming soft peaks)

400 g Full fat cream cheese

300 g White chocolate (Melted and then cooled

Double cream

White chocolate (12 chunks and the remainder grated)

About 2 hours before you want to start, bring your cream and cream cheese out of the fridge (see recipe notes).

Crush the biscuits (either with a rolling pin or in a food processor). Mix with the melted butter and press into your 7" tin.

Whip together the double cream, cream cheese and melted ROOM TEMPERATURE white chocolate until fully combined.

Smooth on top of the biscuit base and flatten the top with the back of a spoon or a palette knife if you have one.

Chill for 3 hours or, even better, overnight.

Use my knife tip (in recipe notes) to remove the cheesecake from the tin. Pipe the remaining whipped cream and decorate with grated chocolate and chocolate chunks.

White Chocolate Cheesecake a delicious dessert that combines the soft texture of pudding and cool whip, with the tangy flavor of cream cheese and the sweetness of white chocolate. This no-bake cheesecake is a delightful treat that is perfect for any occasion.

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