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How To make Luscious White Chocolate Cheesecake
BASE:
1 1/2 c Crushed creme filled chocola
3 T Margarine, melted
BODY:
3 pk 8-ounce cream cheese, soften
1/2 c Sugar
1/2 t Vanilla
3 ea Eggs
1/2 lb White chocolate, melted
BASE: Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 350, 10 minutes. BODY: Combine cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in white chocolate; mix well. Pour over crust. Bake at 350, 40 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish if desired.
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How to Make Easy No-Bake White Chocolate Cheesecake
❤️ SUBSCRIBE HERE: Hands down this is my new favorite no-baked cheesecake! No-baked white chocolate cheesecake people! Make it! Like…4 real! It’s soooo creamy and velvety smooth (and without a trace of Cool Whip for thoseCool Whip haters!) This cheesecake is the perfect base to add on your favorite toppings like strawberries, chocolate, caramel, you name it! Or to just enjoy it plain! I garnished it with some strawberries and champagne glaze which was INCREDIBLE (recipe coming) and a cute little strawberry rose (video tutorial posted below)
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How to make Lemon and White Chocolate Cheesecake No bake
#lemonandwhitechocolatecheesecake #scrummytv #nobakecheesecakerecipe
Indulge your taste buds with our luscious Lemon and White Chocolate Cheesecake – a no-bake delight that balances zesty citrus with creamy richness. Join us for this easy, no-fuss recipe that's sure to be your new dessert obsession.
How to make Lemon and White Chocolate Cheesecake (No Bake)
Lemon and White Chocolate Cheesecake (No Bake)
Timings:
Prep Time: 30 mins.
Chill Time: 8 hours.
Total Time: 8 hours and 30 mins.
Serves:
Can be cut into 16 slices.
Ingredients:
For the biscuit base
• 2 ½ cup (300g/10 ½ oz) Digestive Biscuits.
• ½ cup (150g/5 oz) Butter, (melted).
For the cheesecake
• 2 ¾ cups (650g/23 oz) Cream Cheese or Mascarpone (full fat).
• ½ cup + 3 tbsp (100/3 ½ oz) Icing/Powdered Sugar.
• 1 ¼ cup (250g/9 oz) White Chocolate, melted.
• 1 ¼ cups (300ml/10.14 fl oz) Double Cream.
• 3 tbsp(50ml/1.6 fl oz) Lemon Juice (about 1 ½ lemons)
• Yellow Gel food coloring (optional)
For the decoration
• Grated White Chocolate.
• Lemon Slices.
Method:
To make the biscuit base:
1. Using a food processor blitz the biscuits into crumbs or place in a bowl and using the bottom of a glass break them up.
2. Pour the biscuit crumb into a bowl, add the melted butter and mix.
3. Using a spoon press the mixture into the bottom of a 20cm springform tin.
4. Place in the refrigerator for 30 minutes to set.
For the cheesecake filling:
1. Break up the white chocolate, place it in a heat-proof bowl and melt over a pan of simmering water.
2. Whisk the cream cheese and icing sugar together until smooth.
3. Add the cooled white chocolate and whisk until combined.
4. Add the double cream and whisk again until the mixture is starting to thicken. You need to be careful at this stage while whisking as the food colouring will need adding and will take longer to mix in as you don’t want to overmix.
5. Add the lemon juice and yellow gel food colouring (optional) and mix again on a low speed until the food colouring is fully mixed in and you have a nice thick mixture that holds its shape.
6. Pour the mixture into the tin on top of the biscuit base and smooth out with a spatula or spoon.
7. Place in the refrigerator for at least 8 hours, or preferably overnight for a better set.
To decorate:
1. Insert a knife between the cheesecake and the side of the tin and slide the knife along the side of the tin.
2. Remove from the tin and place on a serving plate.
3. Sprinkle over the grated white chocolate shavings.
4. Place 3 slices of lemon in the centre of the cheesecake.
5. Place in the refrigerator until you're ready to serve
6. Mmm, Scrummy!!!
Storage:
• Store in the refrigerator and eat within 3 days.
• Can be kept in the freezer for up to 3 months.
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