585 white chocolate cheesecake Recipes

fresh raspberry, sugar, orange juice, cornstarch, cold water, sugar, butter, heavy whipping cream, macadamia nuts (finely chopped ), graham cracker crumbs, butter, melted, sugar, egg yolks, vanilla extract, cream cheese, macadamia nuts, white chocolate chips

butter, softened, chocolate cookie crumbs (about 27 nabisco famous chocolate wafers or 20 oreo cookies, finely crushed), bricks (8 oz each) 1/3-less-fat cream cheese (neufchatel), softened, sugar, cornstarch, eggs, reduced-fat sour cream, vanilla extract, milk chocolate, white chocolate, semisweet chocolate, chocolate glaze, bittersweet baking chocolate, butter, light corn syrup

chocolate wafer crumbs, melted butter, cream cheese, softened, white sugar, eggs, creme de menthe or 3/4 tsp mint extract (with 10 drops green food coloring), white chocolate, melted, chocolate mint candy bar, for garnish

crushed chocolate wafer, melted butter, cream cheese, softened, sugar, eggs, semisweet chocolate, melted, white chocolate, melted, vanilla, whipping cream, semisweet chocolate, chopped

sheets full chocolate graham crackers, crushed, fat-free half-and-half (i used regular half and half.), low-fat cream cheese, fat-free cottage cheese, granulated sugar, splenda sugar substitute, baking cocoa, all-purpose flour, vanilla, egg substitute, chocolate chips , pulsed 1 to two times in food processor, white chocolate baking square, shaved, quartered strawberry (to garnish ), sugar-free strawberry jam or 2 tbsp low sugar strawberry spread

chocolate wafer crumbs (or you can use graham cracker crumbs), butter, melted, cream cheese, sugar, eggs, vanilla, white chocolate baking squares, melted, semi-sweet chocolate baking squares, melted, semi-sweet chocolate baking squares, melted, butter , do not substitute, oil

butter, softened, chocolate cookie crumbs (about 27 nabisco famous chocolate wafers or 20 oreo cookies, finely crushed), reduced-fat cream cheese, softened, white sugar, cornstarch, eggs, reduced-fat sour cream, vanilla extract, milk chocolate (1/2 bag milk choc. chips), white chocolate (1/2 bag white choc. chips), semisweet chocolate (1/2 bag semisweet choc. chips), bittersweet baking chocolate, butter, light corn syrup

sugar, flour, salt, whole milk, heavy cream, eggs, beaten, cream cheese or 4 oz mascarpone, vanilla bean, white chocolate

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

graham cracker crumbs, light butter, melted, splenda sugar substitute, light cream cheese, fat-free cream cheese, egg (extra large), flour, nonfat sour cream, nonfat milk, lemon zest, vanilla, white chocolate (about 30 g, chopped ), light raspberry jam

chocolate wafer crumbs, butter, melted, semi-sweet chocolate chips (real chocolate please), cream cheese, sweetened condensed milk, eggs , beaten until frothy, vanilla extract, melted white chocolate or white chocolate, shavings/curls (optional)

packaged chocolate cookie crumbs (such as oreo), sugar, butter or stick margarine, melted, dutch process cocoa, kahlua (coffee-flavored liqueur), fat-free cream cheese, softened, less-fat cream cheese, softened, low-fat sour cream, sugar, all-purpose flour, vanilla extract, eggs, egg whites, chocolate-coated coffee beans (optional)

use chocolate crust - see crust page . 10 or 12 inch springpan, philly cream cheese, softened, sugar, eggs, milk chocolate, melted & cooled, tea. melted butter, tea. vanilla extract, heavy cream, philly cream cheese, softened, sugar, eggs, white chocolate, melted & cooled, tea. melted butter, tea. clear vanilla, heavy cream, philly cream cheese, softened, sugar, eggs, semi-sweet choc., melted & cooled, tea. melted butter, tea. vanilla extract, heavy cream

use chocolate crust-see crust page, layer 1, philly cream cheese, softened, sugar, eggs, white chocolate, melted & cooled, melted butter, teas. vanilla, heavy cream, layer 2, philly cream cheese, softened, sugar, eggs, semi-sweet chocolate, melted & cooled, melted butter, teas. vanilla, heavy cream

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.