CONTEST-WINNING WHITE CHOCOLATE CHEESECAKE
This is my all-time favorite white chocolate cheesecake recipe! A friend gave it to me years ago and I've made so many of these delicious cakes over the years-even had them requested as birthday cakes. They always bring me compliments. -Janet Gill, Taneytown, Maryland
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. , In a large bowl, beat the cream cheese, sugar, flour and vanilla until well blended. Add eggs and yolks; beat on low speed just until combined. Stir in white chocolate. Pour over crust. Place pan on a baking sheet. , Bake at 350° for 45-50 minutes or until center is just set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , For sauce, in a large saucepan, combine the sugar, cornstarch and water until smooth. Add strawberries. Bring to a boil; cook and stir until thickened. Remove from the heat; stir in a few drops of food coloring if desired. Cool. , Spread strawberry sauce over top of cheesecake; drizzle with melted white chocolate. Refrigerate leftovers.
Nutrition Facts : Calories 572 calories, Fat 41g fat (25g saturated fat), Cholesterol 205mg cholesterol, Sodium 348mg sodium, Carbohydrate 46g carbohydrate (38g sugars, Fiber 1g fiber), Protein 10g protein.
RHUBARB CHEESECAKE
I came up with this idea when I wanted to do something different with all the rhubarb in my backyard. The creaminess of the cheesecake complements the rhubarb compote beautifully.
Provided by Minerva
Categories Cheesecake
Time 1h30m
Yield 1 9, 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 325°.
- Spray a 9-inch springform pan with non-stick spray. Set aside.
- In a small bowl, mix together graham crumbs and sugar. Add butter. Stir until well blended. Press crumb mixture firmly over bottom and part way up sides of springform pan. Bake just until edges feel firm and dry, about 10 - 15 minutes. Be careful not to over bake. Set aside to cool. Reduce oven to 300°.
- In blender, process cottage cheese and sour cream until smooth (about 1 minute). Add sugar, flour, eggs, and vanilla and process again until well blended.
- Pour filling into pie crust and bake about 1 hour and 15 minutes, or until edges are dry to touch and center jiggles only slightly when pan is shaken. Remove from oven and cool completely. Cover and refrigerate for at least 5 hours before serving. Run a knife along inside edge of pan and remove sides. Serve with rhubarb topping.
- Rhubarb Compote:.
- Soak rhubarb in 1 gallon cold water for 20 minutes. Drain, pat dry with paper towels, and cut rhubarb crosswise into slices 1/2-inch thick.
- Bring orange juice, orange zest, 3/4 cup sugar, and salt to boil in medium nonreactive saucepan over medium-high heat. Add rhubarb and return to boil, then reduce heat to medium-low and simmer, stirring only 2 or 3 times (frequent stirring causes rhubarb to become mushy), until rhubarb begins to break down and is tender, 7 to 10 minutes. Transfer rhubarb to nonreactive bowl, cool to room temperature, then cover with plastic and refrigerate until cold, at least 1 hour or up to 24.
Nutrition Facts : Calories 430.2, Fat 17, SaturatedFat 9.1, Cholesterol 92.9, Sodium 377.7, Carbohydrate 61.3, Fiber 3.1, Sugar 42.7, Protein 9.8
RHUBARB CHEESECAKE DESSERT
After moving to our current home 15 years ago, we were thrilled to discover a huge rhubarb patch. Since I love to bake, I began searching for rhubarb recipes. Each spring, my family looks forward to these sensational squares. -Joyce Krumwiede, Mankato, Minnesota
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 15 servings.
Number Of Ingredients 17
Steps:
- In a bowl, combine flour, brown sugar and salt; cut in butter until mixture resembles coarse crumbs. Stir in walnuts and vanilla. Press into a greased 13-in. x 9-in. baking dish. Bake at 375° for 10 minutes. Cool slightly. , In a large bowl, beat cream cheese and sugar until lightly and fluffy. Add egg; beat on low speed just until combined. Add vanilla. Pour over the crust. Bake for 20-25 minutes or until center is set and edges are light brown. Cool on a wire rack for 1 hour., In a large saucepan, combine the sugar, cornstarch and cinnamon. Gradually stir in water until smooth. Add rhubarb. Bring to a boil over medium heat; cook and stir for 5 minutes or until thickened. Cool. Pour over filling. Refrigerate at least 1 hour. Refrigerate leftovers.
Nutrition Facts : Calories 276 calories, Fat 12g fat (6g saturated fat), Cholesterol 67mg cholesterol, Sodium 132mg sodium, Carbohydrate 39g carbohydrate (31g sugars, Fiber 1g fiber), Protein 5g protein.
WHITE CHOCOLATE CHEESECAKE WITH RHUBARB SWIRL
The tart taste of spring rhubarb contasts beautifully with the rich white chocolate base!! Serve at room temperature.
Provided by CountryLady
Categories Cheesecake
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Combine rhubarb, sugar& juice in pot, cover& simmer over medium heat, stirring occasionally, until rhubarb is very soft (about 10 minutes).
- Uncover& sir frequently, mashing with the back of the spoon, until the rhubarb forms a thick paste (about 5 minutes more).
- Lightly butter bottom& sides of a 9 1/2 inch springform pan.
- In a small bowl, stir crumbs with butter until mixed& press onto the bottom of the pan.
- Bake in the center of a preheated 350F oven until set (about 8- 10 minutes).
- Let cool completely- leave the oven on.
- Beat cream cheese with an electric mixer until smooth& creamy.
- Add sugar& corn starch, beating until well combined.
- Add eggs, one at a time, beating after each addition& scraping down the sides as needed until incorporated.
- Beat in vanilla& salt.
- Stir in sour cream& white chocolate just until mixed.
- Wrap the outside of the springform pan on the underside& halfway up the sides with a double layer of heavy duty aluminum foil.
- Pour half the cheese mixture into the pan.
- Drop half the rhubarb puree by spoonfuls over the cream cheese.
- Using the tip of a sharp knife, swirl the rhubarb into the cream cheese.
- Repeat with the remaining cheese mixture& rhubarb puree.
- Set the pan into a larger ovenproof dish.
- Fill the larger dish with enough hot water to come about 1 inch up the sides of the pan- do NOT fill water any higher than the foil.
- Bake in the center of oven for 45 minutes.
- Leaving the door closed, turn the oven off& leave cheesecake in the oven for another hour.
- Remove pan from water& discard foil.
- Run a knife around the outside edge of the cheesecake.
- Cool in the pan on a rack at room temperature for an hour.
- Refrigerate overnight.
- It will keep well for several days or can be frozen.
Nutrition Facts : Calories 535.8, Fat 39.9, SaturatedFat 24.1, Cholesterol 144.9, Sodium 400.9, Carbohydrate 37.1, Fiber 0.7, Sugar 28.6, Protein 9.1
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #preparation #desserts #cheesecake #4-hours-or-less
You'll also love