Best Strawberry White Chocolate Cheesecake Recipes

LITTLE DEBBIE STRAWBERRY WHITE CHOCOLATE CHEESECAKE TRIFLE

Steps:

• In large bowl beat softened cream cheese until fluffy.
• slowly add milk.
• beat in instant pudding mix.
• once thickened fold in 8 oz container cool whip.
• Slice Little Debbies in 1 inch pieces.
• Put layer of sliced Little Debbies in trifle bowl so the spiral side faces out (it looks pretty).
• top with half of pudding mixture.
• top that layer with half of pie filling.
• top with half of cool whip.
• repeat layers until trifle bowl is filled cool whip will be on top.
• cover with plastic wrap and place in fridge can be made up to 2 days in advance make sure you keep in fridge until ready to serve keep leftovers in fridge!

PHILADELPHIA® WHITE CHOCOLATE-STRAWBERRY SWIRL CHEESECAKE

Steps:

• Preheat oven to 350°F. Mix crushed cookies and butter; press firmly onto bottom of 9-inch springform pan. Bake 10 minutes.
• Beat cream cheese in large bowl with electric mixer on medium speed until creamy. Add sugar, chocolate and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust. Drop small spoonfuls of preserves over batter; swirl with knife several times for marble effect.
• Bake 50 to 55 minutes or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.

WHITE CHOCOLATE AND STRAWBERRY CHEESECAKE

Steps:

• for crust:
• Position rack in center of oven; preheat to 325°F. Butter 10-inch-diameter springform pan. Wrap outside of pan with foil. Finely grind cookies in processor. Add melted butter; process until crumbs are moist. Press crumbs onto bottom and 2 inches up sides of pan. Bake until set, about 15 minutes. Cool on rack. Maintain oven temperature.
• for filling:
• Stir white chocolate in top of double boiler set over barely simmering water until melted and smooth. Remove from over water. Cool to lukewarm, stirring occasionally.
• Using electric mixer, beat cream cheese in large bowl until fluffy, about 3 minutes. Gradually add sugar, then salt; beat until smooth. Add eggs 1 at a time, beating well after each addition. Add sour cream, whipping cream and vanilla; beat until well blended.
• Bake cake until top begins to brown but center still moves slightly when pan is gently shaken, about 1 hour 20 minutes. Open oven door slightly; turn off oven. Leave cake in oven 30 minutes. Chill cake uncovered overnight. (Can be made 2 days ahead. Cover; keep refrigerated.)
• Run small knife between pan sides and cake. Release pan sides. Starting at outer edge of top of cake, arrange strawberry halves in slightly overlapping concentric circles, covering top completely. Stir preserves and brandy in heavy small saucepan over medium heat until mixture boils. Strain preserves. Brush glaze generously over strawberries, allowing some glaze to drip between berries. (Can be made 4 hours ahead. Chill.)

STRAWBERRY & WHITE CHOCOLATE CHEESECAKE

Steps:

• Put the crackers in a plastic bag and bash with a rolling pin until they resemble breadcrumbs.
• Mix the crumbs together with the softened butter and press firmly onto the base and sides of a 8in springform tin. Refrigerate until needed.
• Melt the white chocolate in a bowl in the microwave and set aside until needed.
• Beat together the cream cheese and mascarpone or creme fraiche until smooth and thick.
• Add the strawberries to the cheese mixture with the melted white chocolate and mix.
• Spoon the cheesecake filling into the base.
• Level the top and chill for about 4 hours until set.

LOW CARB WHITE CHOCOLATE CHEESECAKE WITH STRAWBERRY SAUCE RECIPE - (4.6/5)

Steps:

• Crust: Preheat oven to 325°F (160°C). In medium bowl, place Gluten-free Bake. In small bowl, combine butter, liquid sweetener and vanilla extract. Pour over dry ingredients and stir to combine well. Spread in 8-inch springform pan. Bake 10 to 12 minutes. Filling: In food processor, process cream cheese. Add liquid sweetener, eggs, erythritol and vanilla extract. Process. Add cocoa butter and process, scraping sides occasionally. Pour over baked crust. Bake in preheated oven 25 to 35 minutes, or until set. Add topping and bake another 10 minutes. Topping: In medium bowl, combine sour cream, liquid sweetener, powdered erythritol and vanilla extract. Strawberry Sauce: In saucepan, place frozen strawberries and allow to thaw at room temperature. Remove strawberries with slotted spoon and slice them thinly. Return to saucepan. Add liquid sweetener and powdered erythritol. Bring to the boil and simmer until sauce has thickened sufficiently. Refrigerate. Serve strawberry sauce poured over individual slices of cheesecake. Helpful Hints: *In small bowl, microwave cocoa butter 3 to 4 minutes, or until melted. Be very careful removing the bowl from the microwave oven as the cocoa butter will be very hot. Yield: 12 or 16 servings 1 serving 269.2/201.9 calories 6.1/4.6 g protein 24.0/18.0 g fat 6.5/4.9 g net carbs