585 chocolate white chocolate cheesecake Recipes

digestive biscuits, crushed (americans , graham crackers. i usually use 100g of each for the base cause i like a little bit more), ginger nut biscuits, crushed, butter, melted, white chocolate, broken into pieces, butter, vanilla pod, split lengthways, full fat soft cheese, caster sugar, whipping cream, punnet fresh raspberries, plus extra, fresh raspberry, to decorate

sugar, graham cracker crumbs, between 1/4 and 1/2 cup of melted butter, white chocolate, butter, cream cheese, softened, sour cream, cornstarch, vanilla, eggs, cherry preserves

chocolate cookie crumbs, sugar, unsweetened cocoa powder, butter, cream cheese, softened, white sugar, unsweetened cocoa powder, all-purpose flour, eggs, sour cream, irish cream

chocolate wafers, bittersweet chocolate, white sugar, butter, bittersweet chocolate, cream cheese, white sugar, eggs, heavy whipping cream, unsweetened cocoa powder, vanilla extract, sour cream, white sugar, heavy whipping cream, butter, bittersweet chocolate, peppermint extract

white cake mix (no pudding in the mix), vanilla instant pudding mix, eggs, milk, canola oil, vanilla extract, white chocolate baking bar, finely chopped, lemon rind, grated (about 2 large lemons), cream cheese frosting , homestyle (i substituted 1 of the cans for lemon for the filling), cheesecake, frozen , with strawberry topping, finely diced (recommended ( sara lee), fresh raspberries, divided, lemon curd, fresh strawberries, halved, fresh mint leaves (optional)

shortbread crumbs, ground almonds, sugar, almond extract, melted butter, white chocolate chopped, cream cheese softened, eggs at room temperature, granulated sugar, flour, vanilla extract, almond extract

amish starter (see recipezaar.com/321840), eggs, baking powder, oil (or 1/2 & 1/2 applesauce), baking soda, milk, vanilla, sugar, flour, salt, cheesecake flavor instant pudding and pie filling (large size), cinnamon, macadamia nuts, chopped, white chocolate chips

all-purpose flour, sugar, salt, butter, chilled and cut into small pieces, egg yolk, vanilla, orange zest, water, softened cream cheese, sugar, eggs, vanilla extract, orange zest, white chocolate, melted, cranberries, fresh or frozen, sugar, orange juice, orange zest, orange segments

all-purpose flour, sugar, salt, butter, chilled and cut into small pieces, egg yolk, vanilla, orange zest, water, softened cream cheese, sugar, eggs, vanilla extract, orange zest, white chocolate, melted, cranberries, fresh or frozen, sugar, orange juice, orange zest, orange segments

butter (1 stick) melted, sugar, ground cinnamon, graham cracker crumbs, white chocolate chips, divided, heavy whipping cream, cream cheese softened, vanilla extract, eggs lightly beaten, caramel apple dip divided

chocolate crust - see crust page ., philly cream cheese, softened, sugar, eggs, white chocolate, melted and cooled, tea. ground ginger, tea. lemon peel, heavy cream, cashews chopped fine (light salt)

graham cracker crumbs, ground pecans, butter, melted, white chocolate, coarsely chopped, cream cheese, softened, sour cream, eggs, vanilla extract, mandarin oranges, undrained, cointreau liqueur, orange juice, cornstarch, cornstarch

chocolate cookie crumbs, chopped almonds, white sugar, butter, melted, bittersweet chocolate, cream cheese, softened, white sugar, eggs, almond extract, sour cream, room temperature

chocolate cookie crumbs, sugar, cocoa powder, butter, cream cheese, white sugar, baking cocoa, all-purpose flour, eggs, sour cream, irish cream

digestive biscuits, butter, chopped pecans, cream cheese, caster sugar, eggs, egg yolks, vanilla extract, white chocolate, fresh raspberries, raspberry jam, fresh raspberries, icing sugar

store-bought frozen cheesecake, ice pop sticks, white chocolate chips, ice cream shell topping , cupcake flavor (recommended: magic shell), white sprinkles, edible white pearl decorations, silver dragees, white edible glitter

cheesecake factory s white chocolate raspberry truffle cheesecake, margarine, melted, raspberry preserves, water, x 8 oz package cream cheese, granulated sugar, sour cream, vanilla extract, eggs, white chocolate, chopped into chunks, white chocolate, shaved, cream, preheat oven to 475 degrees ., place a large pan or oven-safe skillet filled with about 1/2 of water into the oven while it preheats. this will be your water bath., combine the raspberry preserves with 1/4 cup water in a medium microwave-safe bowl. heat for 11/2 minutes on high in your microwave. stir until smooth. strain to remove the raspberry seeds (toss em out), then let the strained preserves sit to cool, then put the bowl in the refrigerator until later., measure 11/2 cups chocolate cookie crumbs , or crush 20 oreo cookie wafers ( with the filling scraped out ) into a medium bowl. mix in 1/3 cup melted margarine. press the crumb into a 9 spring form pan that has been lined on the bottom and side with parchment paper. using the bottom of a drinking glass or similar, press the crumb mixture flat into the bottom of the pan and about 2/3 the way up the side. wrap a large piece of foil around the bottom of the pan to keep the cheesecake in the water bath. put the crust in your freezer until the filling is done., use an electric mixer to combine the cream cheese with the sugar, sour cream, and vanilla. mix for a couple minutes or until the ingredients are smooth and creamy. be sure to scrape down the sides of the bowl. whisk the eggs in a medium bowl and then add them to the cream cheese mixture. blend the mixture just enough to integrate the eggs., crust from the freezer and sprinkle 4 oz of white chocolate chunks onto the bottom of the crust. pour half of the cream cheese filling into the crust. drizzle the raspberry preserves over the entire surface of the filling. use a butter knife to swirl the raspberry into the cream cheese. just a couple passes is fine, you don tsp want to blend the raspberry and cream cheese together too much. pour the other half of the filling into the crust., carefully place the cheesecake into the water bath in the oven. bake for 12 minutes at 475of, then turn the oven down to 350of and bake for 50 to 60 minutes or until the top of the cheesecake turns a light brown or tan color. remove the cheesecake from the oven to cool. when the cheesecake is cool, use the foil from the bottom to cover the cheesecake and chill it in the refrigerator for at least 4 hours., before serving, sprinkle the entire top surface of cheesecake with 2 oz of shaved white chocolate. to serve, slice the cheesecake into 12 equal portions. apply a pile of canned whipped cream to the top of each slice and serve.

fine dry chocolate cookie crumb, white chocolate, divided, cream cheese, sugar, eggs, sour cream, sugar, vanilla, white chocolate, shortening