Strawberry and white chocolate cheesecake
Apr 01, †Ј Stir white chocolate in top of double boiler set over barely simmering water until melted and smooth. Remove from over water. Cool to lukewarm, 4/4(). Method STEP 1 Equipment: 21cm loose-bottomed tin Baking Parchment Freezer Bag Chopping Board Rolling Pin Large Bowl Wooden STEP 2 Base: 1. Butter and line the loose-bottomed tin with baking parchment. .
This post may contain affiliate links. Please check our privacy and disclosure policy. The best part about this insanely delicious dessert? The crust is gluten free!
Get your fork ready, because the hardest part about this cheesecake is only having one piece! Oh, yes. Cheesecake season is a thing. Corporate holiday part cheesecake? I smothered this white chocolate cheesecake in strawberries as an homage to the chocolate strawberry, but this would work well with any berry of your choice. Get creative. Not to mention avoiding unsightly cracks in the finished product. The best part of White Chocolate Strawberry Cheesecake, in my opinion, is that the crust is gluten free.
If you like this recipe, be sure to follow me on Pinterest! We are a participant in both the RewardStyle and Amazon Services LLC Associates Program, which are affiliate advertising programs designed to provide a means for sites to earn advertising fees by advertising and linking to amazon. Your email address will not be published. Just what I need to be looking at at 11 P. Wowza holy cheesecake I drool for you! I say this and promptly fell in foodie love.
A white chocolate strawberry cheesecake sounds good; an easy one sounds great! Fantastic job with this recipe; thanks for sharing! This has me salivating. Oohing and aahing! Cheesecake is my husbands favorite dessert, going to save this to try next time! Fantastic tips to making the perfect cheesecake! Ok I am loving the idea of this cheesecake season thing Ч I am totally what is 100g in ozs board with that!
This cheesecake looks amazing! Love that you shared tips how to make a perfect cheesecake, spot on! These are some great tips! I buy Glutino or your favorite brand cookies like the oreos and grind them up in the food processor. Let me know how it goes! Also, have you tried cherry mixture and how does it compare?
Hi Joseph, I have tried this with cherries. I used the same recipe that I did with the strawberries, only I replaced the fruit with cherries. It came out great! Personally, I find cherries a little bit more indulgent. I know some people who always use a bain marie and love it, because the chemical symbol be represents what helps control the even heating of the cake.
So I usually cook this recipe without one. Thanks JacquiЕ i actually went with the cherries for me, strawberries may be more summerish Е and used and oreo crustЕ it came out greatЕ the crust, filling, and topping each tasted great alone, and then came together nicely. Are the frozen strawberries used the kind that are sweetened or the whole berries that do not have sugar?
I believe that gluten free food doesn't have to be boring! Jump to Recipe. Creamy, sweet, and indulgently rich, you're going to love this Easy White Chocolate Strawberry Cheesecake. Print Pin Review. Prep Time: 8 hrs. Cook Time: 1 hr. Total Time: 9 hrs. Author: Jacqui DishingDelish. Grease a 9-inch springform pan with butter. Add cookie crumbs to a medium bowl.
Stir in sugar and melted butter until combined. Press cookies into bottom of springform pan evenly. Over medium heat, add strawberries, water, sugar, and corn starch to saucepan. Stir to mix corn starch in with liquid.
Bring to boil then lower heat to simmer, stirring occasionally. Simmer for about 5 minutes, or until sauce thickens. Remove from heat and set aside. In a double boiler, melt white chocolate. Stir in light cream. Once smooth and combined, remove from heat and let cool slightly. In a large mixing bowl or how to make white chocolate and strawberry cheesecake mixerbeat together cream cheese and sugar until smooth.
Add vanilla. Slowly incorporate one egg at a time, waiting until completely combined before adding next egg. Add melted white chocolate to cream cheese mixture and stir until just combined.
Pour half of the batter into springform pan. Drizzle with tbsp sauce from strawberry topping. Add remaining what causes dizziness when sitting still and smooth with a spoon until spread evenly. Bake minutes, or until sides of cake are set about 1-inch in and middle still wiggles. I recommend placing a baking sheet under your springform pan, just in case it leaks, depending on the quality of your pan.
Once done, turn off oven and open door a few inches. Allow cheesecake to cool in the oven as it cools for about an hour. Remove from oven, top with strawberries, cover in plastic wrap and refrigerate for about 8 hours before removing from pan and serving.
Cookie crumbs can be made easily by pulsing cookies in a food processor. You can follow this recipe with gluten free or regular cookies. Did you make this recipe? Leave a Reply Cancel reply Your email address will not be published. Ciao Florentina Ч December 8, am Reply. Jacqui Ч December 11, pm Reply. Platter Talk Ч December 9, pm Reply. Claudia Gourmet Project Ч December 10, am Reply. Noor Ч December 10, am Reply. Donna Ч December 11, am Reply. Rachel Simple Seasonal Ч How to make white chocolate and strawberry cheesecake 12, am Reply.
Choclette Ч December 13, pm Reply. Darcey Ч April 9, pm Reply. Jacqui Ч April 11, am Reply. Melanie Ч July 9, pm Reply. Jacqui Ч July 14, am Reply. Tennille Ч November 13, am Reply. This is easy and it is sooooooo tasty. Thanks for the recipe. Its delicious! Jacqui Ч November 13, pm Reply. Joseph Ч December 23, am Reply. Jacqui Ч December 24, am Reply. Joseph Ч December 24, am Reply. Jacqui Ч December 24, pm Reply. Carol Ч June 12, pm Reply. Jacqui Ч June 14, pm Reply. Read More ї.
No Gelatin No-Bake Cheesecake
Contest-Winning White Chocolate Cheesecake Recipe. Dec 07, †Ј Add melted white chocolate to cream cheese mixture and stir until just combined. Pour half of the batter into springform pan. Drizzle with tbsp sauce from strawberry topping. Add remaining batter and smooth with a spoon until spread evenly.
Please halve the filling. Made this for my 9 inch springform pan and it wasn't even close to big enough for all the filling. Scooped out over 2 cups, and it STILL rose over an inch out of the pan and collapsed down into a cracked mess. Great recipe!! Diced up my strawberries and let them sit in the glaze overnight before draining them and adding on top. Four forks for the recipe As pointed out by a previous reviewer, the recipe as originally published in April I have a copy includes the instruction about adding the melted chocolate.
I originally printed out this recipe in The directions telling you when to add the white chocolate were on that recipe. After you have added the whipping cream, sour cream and vanilla and beaten until smooth, gradually add the melted white chocolate beating until smooth. Pour filling into crust. This is a looker if you take your time with the strawberries.
I'll say no more. This is the best cheesecake ever and always gets the highest reviews from my family. This one is now in the holiday rotation. I sub the chocolate crust with biscoff cookies instead. Hi Where do the apricot preseves go? I don't see it in the recipe just in ingredient list.
I have been making this recipe since the recipe came out. It is my go to dessert for a crowd. I never order cheesecake in restaurants because it cannot beat this recipe. There is no need to change anything. This is my new favorite cheesecake recipe. Made it several times. I add the melted white chocolate to the filling just before adding it to the pan. I used vanilla wafer cookies instead of chocolate The recipe results are decadent and simply delicious.
Be forewarned, this recipe makes a lot of cheesecake. Also, I was able to search the recipe online and found where the chocolate is to be inserted "Gradually add melted white chocolate, beating until mixture is smooth. Also, once the strawberries are applied, the cake should really be eaten shortly after or the berries will start to breakdown. Also, I baked the cake in convection and cut down the time to 1 hour and it was perfect.
This cheesecake was just so good. This is my favorite, by far, go to cheesecake recipe! I've been making it since the recipe was first published. Sometimes I make a raspberry coulis instead of topping it with strawberries. The strawberries on top make it difficult to slice the cake. To prevent cracks, turn off the oven when the cake is done, leave the oven door closed for a few min. Wait about 20 minutes before opening the door any further. Gradually cooling the cake is the key. Do not refrigerate until the cake is completely cooled to room temp.
The topping cannot be placed until an hour or so before serving since the strawberries start to soften up. Wonderful, wonderful cake and well worth the time and effort! This cheesecake is great,and I've been making it for years - easy as cheesecakes go and delicious. Even people who don't like cheesecake like me! If I have extra filling, I'll fill a couple ramekins with cookies on the bottom for individual desserts. I've made this many times. This is the one they all request This was fantastic.
I experienced none of the issues with cracking or sticking that others did. It was rich, creamy, and perfect. This is my official Cheesecake recipe. I make it all the time and everyone just can't get enough; it's delicious!!!!! This cheesecake!! I have made it dozens of times and it turns out perfectly and impresses everyone.
Like everyone else has said just add the white chocolate at the end after letting it cool from melting. It does make a lot of cheesecake but everyone fights over the leftovers! I normally make a graham cracker crust and use raspberries instead of strawberries.
I always get rave reviews whenever I make this. Everyone always says "this is better than the cheesecake factory! Like others, I added the white chocolate at the end. The last time I made this, I put caramel on top instead of the strawberries. It filled my 10" pan nearly to the top. I really, really liked this recipe and I am only giving it 3 forks because of the lack of explanation on the part of Bon Apetit in regards to when to add the white chocolate.
It is in my opinion just ridiculous that they do not have that in the recipe! However, I made the recipe and all in all it went well. I substituted chocolate graham crackers for the crust and actually halved the recipe to fit an 8-inch springform pan. I added the white chocolate at the end and it worked out well. If I made this recipe again I would make sure to butter the pan all of the way to the top because the filling stuck and there were cracks in the crust, I would also like to try folding in the white chocolate as opposed to mixing it in.
Other than that it was a great dessert! I made this for a dinner party and it was the best cheesecake we have ever had. I didnt use the white chocolate, but otherwise - to die for! I've not made this yet and it probably is a good recipe judging from the good reviews. I'm just wondering why Epicurious did not correct the instruction error.. This would be most helpful for those new to baking.
I'd give this recipe four forks, despite the lack of specification on when to add the white chocolate. Alright, I completely forgot until I was putting it into the oven one time Also, I've made this both with the chocolate crust in the recipe and a simple graham cracker crust.
The graham cracker crust was far better with this, in my opinion. Delicious recipe in the end though! It can pull off either crust. I've made this recipe dozens of times. The only changes I make are to bake in a water bath. Just be sure your foil goes all the way up, and use the large sheets of heavy duty foil.
I add the white chocolate at the end of the mixing, being sure to add it slowly so that it does not "cook" the batter. Do you add the white chocolate to the filling or spread it over the top? I also had a problem with the crust sticking to the pan. Why wrap the pan in foil if it's not to be baked in water bath? This cake makes a beautiful presentation and tastes wonderful, but trying to get it from the pan to a plate and still looking great is nearly impossible!
I would make it again, but with a few adjustments to the recipe. The problems I had with this recipe is that it doesn't say when to add the chocolate and it was really hard to get the crust and the cake to come out together.
What did I do wrong with the crust? Otherwise looked really nice and had a great taste. I made this cheesecake for my boyfriend on Valentines Day. I made it two days in advance and let it rest in the fridge. Instead of topping it with strawberries, I got little lindt milk chocolate hearts and covered the top with them. I then chopped up fresh strawberries, sprinkled with a little sugar and served them along side the slice.
I used oreo cookies to make the crust and it was amazing. I have had cheesecake in New York and this recipe doesn't even compare. This is a wonderful and easy recipe, I highly recommend.