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Cheesecake Your Way

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Cheesecake Your Way

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Elegant and rich in its own right, this white-chocolate laced cheesecake will support any combination of flavors.

At a glance

Prep
Bake
Total
Yield
16 servings

Ingredients

Crust

  • your favorite graham cracker or cookie crust, enhanced with 1/2 cup toasted coconut, chopped nuts, almond flour or pecan meal

Filling

  • 1/2 cup heavy cream
  • 1/2 cup chopped white chocolate
  • three 8-ounce packages cream cheese, unwrapped and left to warm to room temperature
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 1 tablespoon flavoring (See “tips”, below.)
  • 4 large eggs
  • 1 cup flavored bits, optional (See “tips”, below.)

Crust

  • your favorite graham cracker or cookie crust, enhanced with 1/2 cup toasted coconut, chopped nuts, almond flour or pecan meal

Filling

  • 4 ounces heavy cream
  • 3 ounces chopped white chocolate
  • 24 ounces cream cheese, unwrapped and left to warm to room temperature
  • 5 1/4 ounces sugar
  • 1/2 teaspoon salt
  • 1/2 ounce flavoring (See “tips”, below.)
  • 4 large eggs
  • 6 ounces flavored bits, optional (See “tips”, below.)

Crust

  • your favorite graham cracker or cookie crust, enhanced with 1/2 cup toasted coconut, chopped nuts, almond flour or pecan meal

Filling

  • 113g heavy cream
  • 85g chopped white chocolate
  • 680g cream cheese, unwrapped and left to warm to room temperature
  • 149g sugar
  • 1/2 teaspoon salt
  • 14g flavoring (See “tips”, below.)
  • 4 large eggs
  • 170g flavored bits, optional (See “tips”, below.)

Instructions

  1. Preheat the oven to 350°F.
  2. Press your chosen crust into the bottom and 1″ up the sides of a 9″ or 10″ round springform pan.
  3. Bake for 15 to 18 minutes, until the edges are browned.
  4. Remove from the oven and set aside. Reduce the oven temperature to 275°F.
  5. Melt the cream and white chocolate over medium heat, stirring until well blended. Set aside to cool to lukewarm.
  6. Place the cream cheese into a bowl and mix slowly until no lumps remain.
  7. Stir in the sugar, salt, and flavoring.
  8. Add the eggs. one at a time, mixing at low-medium speed and scraping the bottom of the bowl after each addition.
  9. Add the lukewarm cream mixture, stirring just until smooth.
  10. Add the flavored bits, and pour the filling into the crust.
  11. Bake the cake at 275°F for 60 to 70 minutes. The temperature at the center should be 165°F or above, and the middle should jiggle slightly.
  12. Turn the oven off, crack the door, and let the cheesecake cool slowly for 1 hour.
  13. Remove from the oven, run a knife around the top edge, and chill for several hours, or overnight.
  14. Store, covered, in the fridge for up to 5 days, or freeze for up to 3 months.
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