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How To make White Chocolate and Lemon Cheesecake
1 1/2 c Chocolate wafer cookie
-crumbs 5 tb Butter, melted
CRUST Combine cookies and butter and press into a lightly buttered 10-inch springform pan. FILLING 8 ozs. white chocolate 1/2 cup heavy cream 2 pounds cream cheese 1 1/2 cups sugar 4 eggs 1/3 cups freshly squeezed lemon juice 1 Tablespoon
grated lemon zest 1/2 tsp. lemon extract Melt the chocolate with the cream until mixture is smooth. Cool. Beat the cream cheese with the sugar until light and fluffy. Beat in the cooled chocolate mixture. Add the eggs one at a time, beating well. Beat in the lemon juice, zest and extract. Pour into crust. Bake at 350 degrees for 45 to 50 minutes. Cool and then refrigerate. GLAZE: 6 ozs. bittersweet chocolate, chopped 1 oz. unsweetened chocolate, chopped 2 Tablespoons light corn syrup 3 Tablespoons butter Combine chocolates and syrup and heat until melted and smooth. Remove from heat and add butter. Spread warm glaze over the cake and smooth.
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Mini Lemon & White Chocolate no bake Cheesecakes | Easy Recipe :)
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Hello folks! And welcome back to What’s For Tea :) Today I decided to make these delightful wee lemon cheesecakes..decorated with with chocolate. The perfect little summer treat! Very simple to make and as usual, absolutely delicious!
Everything I used will be mentioned below incase you want to make it for yourself. Thanks for stopping by,
-Cheryl x
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What I used (Makes 10+ mini cheesecakes or 1 large cheesecake)
Layer 1 -
140g (5.2 oz) Digestive biscuits or Gram crackers
60g (1/4 cup) Unsalted butter
1 Teaspoon Vanilla
Layer 2 -
400g (14oz) Cream cheese - I used Philadelphia
2 Tablespoons lemon zest
75ml (1/3 cup) Lemon juice
400g ( 14oz) Sweetened condensed milk
2 Teaspoons powder gelatine
1 Tablespoon water
Layer 3 -
150g (1/2 cup) Lemon curd
Layer 4 -
300ml ( 10 oz) Double or heavy cream
2 Tablespoons Icing sugar/powdered sugar
1/2 Teaspoon of vanilla
White chocolate decorations
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No-bake cheesecake! Lemon curd and white chocolate
It's so easy to make this amazing NO-BAKE white chocolate cheesecake with lemon curd glaze. Get the full recipe at amummytoo.co.uk
Raspberry Cheesecake Recipe | Raspberry Swirl Cheesecake
In this video, you'll find original Raspberry Swirl Cheesecake Recipe at Cheesecake Factorty.
If you missed something while watching video, don't worry because you'll find all secret ingredients in description below. You will learn how to make lemon and raspberry cheesecake with all the details. You will love the harmony of raspberry with just a little lemon flavor in the cheesecake You can make other desserts with this raspberry sauce recipe. You can even prepare different cheesecakes using different fruits in the same way.
Raspberry swirl cheesecake is the best looking cheesecake ever you can prepare with raspberry.I bet you this will be the most tasty cheesecake recipe you ever try at home.
İngredients;
Raspberry Sauce;
6 oz. Fresh Raspberry
2 tbsp Granulated Sugar
For The Crust;
10 Graham Crakcers,Crushed
3 tbsp Granulated Sugar
½ tsp Salt
4 ½ tbsp Melted Unsalted Butter
Cheese Filling;
24 oz. Cream Cheese (3 packs)
1 ¼ Cup Granulated Sugar
½ cup Sour Cream
5 tbsp Heavy Whipping Cream
2 tsp Vanilla Extract
½ of Lemon Zest and Lemon Juice
2 tbsp Starch
3 Eggs and 1 Egg White
Important Steps;
Hand mixer must be used at lowest speed in all stir steps to prevent air bubble.
All ingredients must be at room temperature prior to use to shorten beating time. Less mixing time is less air bubble. If you do not want your cheesecake crack, you shouldn't beat it too much. If you are sure that all ingredients mixed well, you are supposed to stop beating.
Cheesecake pan must be covered with aluminum foil to prevent water leakage during cheesecake cooking.
Oven door must not be opened while cheesecake cooking. Opening oven door occasionally changes oven temperature. This can cause cake to cooking unbalanced.
If your cheesecake started to cracking, this is sign of overcooking.
If cheesecake's borders are solid and middle of it is shaking, it means your cheesecake is cooked. Turn off your oven and open oven door slightly then let cheesecake to cooling down in oven for 45 mins. When cheesecake is at room temperature, it should be kept in refrigerator at least 6 hours but recommended 12 hours.
White Chocolate Lemon Cheesecake (Vegan + GF) | Minimalist Baker Recipes
Amazing 10-ingredient White Chocolate Lemon Cheesecake made entirely in the food processor or blender! So rich, decadent, and satisfying you’d never guess it was vegan and gluten-free.
Full Recipe:
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Fitwaffle No Bake White Chocolate Cheesecake | At Home | Waitrose
We’re back with author, baker and @FitwaffleKitchen founder Eloise Head as she makes a super indulgent, no-bake, white chocolate cheesecake.
With a shortbread base, a white chocolate, cream cheese centre and a white chocolate ganache topping, this dessert is perfect for those with a sweet tooth. It’s indulgent, creamy and a real showstopper of a dessert.
As part of our At Home series, we’re welcoming some special guests to our channel from their home kitchens. In each episode they’ll share the recipes they love to cook, what inspires them and their favourite ingredients.
We’d love to know who you’d like to see on our channel or the dishes you’d like us to feature so comment below and let us know what you think. Subscribe to our channel and hit the bell to be notified when we upload a new video.
Ingredients:
280g Shortbread
70g unsalted butter, melted, plus a little extra for greasing
For the filling:
350ml double cream, cold
500g full-fat Essential Soft Cheese, cold
120g icing sugar, sifted
250g white chocolate, melted and cooled to room temperature
For the topping:
300g white chocolate, in chunks
150ml double cream
10g shortbread biscuit crumbs
1 square white chocolate
To view the full recipe |
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