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Decadent White Chocolate Cheesecake Recipe








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My Sister-In-Law Celebrated Her 50th Birthday Recently So I Decided To Create A Birthday Cheesecake Instead Of A Traditional Birthday Cake And She Loved It!

I received WMF Americas springform pans to facilitate a review.*

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My Sister-In-Law Celebrated Her 50th Birthday Recently So I Decided To Create A Birthday Cheesecake Instead Of A Traditional Birthday Cake And She Loved It! Enter for the chance to win #WMFAmericas #Springform Pans. #Cheesecake #WhiteChocolate #Bakeware #CreamCheese #Vanilla #Fruit #Birthday #ad

I search the net over for a cheesecake recipe I thought would be a close match to the type of pre-made cheesecake she normally purchases. And I’ll state right now this is the first time I’ve ever created a cheesecake at home unless you count those instant no-bake types. I finally found the recipe for a white chocolate raspberry cheesecake recipe from Ghirardelli yet it wasn’t quite what I had in mind so I tweaked it a bit.

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White Chocolate Cheesecake Ingredients:

2 cups of crushed honey graham crackers (roughly 12-14 double graham crackers) I like a thicker crust to I added a bit more.

10 Tablespoons of melted BUTTER (I say butter because the taste improves with quality ingredients).

1/3 cup + 1 Tablespoon white sugar (for graham cracker crust).

2.5 Bars (12 ounces) Ghirardelli White Baking Bars,* chopped into small pieces. (NO, I do NOT mean the heatable dipping chocolate you would normally use during the holidays).

1/3 cup of BOILING water.

4 eight-ounce packages (2 pounds) cream cheese, at room temperature. I used 1/3 less fat Great Value cream cheese with exceptional results.

3/4 cup of sugar (for filling).

1 Tablespoon of exceptional vanilla extract.

3 large eggs, at room temperature.

1/4 teaspoon table salt

Topping

2 squares of Milk or Dark Chocolate Ghirardelli premium baking bar chocolate.

1/2 cup Almond slivers.

6-8 fun sized Milky Way candy bars sliced at an angle into bite-size pieces.

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First, we need to crush the graham crackers. I do not have a food processor (wish list). So I placed my graham crackers into a heavy plastic bag and crushed with a rolling pin as if I was rolling out pie crust, and a few of the pieces were not ground fine and that worked for me perfectly as the results was a rustic looking crust and I loved the look and texture.

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Place the water on to boil (yes, it needs to be boiling hot) and let the butter melt in the microwave while you work on the graham crackers. Preheat the oven to 350 degrees with the baking rack in the center of the oven.

Combine the crushed graham crackers, sugar, and melted butter and then press evenly over the bottom of a springform pan.*  Place the springform pan with the graham cracker crust onto a baking sheet* and bake the crust at 350 degrees for 12-15 minutes, just until the crust starts to turn a light golden brown.

Once the crust is finished remove from the oven and place the springform pan with finished crust on a cooling rack* to cool while you ready the cheesecake filling.

Turn the oven down to 300 degrees.

 cheesecake springform pans 2

In a heat resistant bowl place the chopped white chocolate and pour the boiling hot water over the chocolate and then place a lid over the top (don’t seal) to keep in the heat and allow the chocolate to melt for 2-3 minutes without stirring. Once it the chocolate ready whisk until smooth and set aside.

Place the cream cheese in a large bowl (I use my stand mixer*) and beat until smooth, about a minute.

Add 3/4 cup sugar, vanilla, and salt, into the bowl with the cream cheese, then beat just until smooth (roughly 1-2 minutes) stopping the mixer to scrape down the sides as needed.

With the mixer running on LOW, add one egg at a time and mix just until blended. Then add the smooth white chocolate and mix just until blended.

Using butter, grease the sides of the springform pan from the top lip down to the graham cracker crust.

Using a rubber spatula* scrape the white chocolate cheesecake filling over the graham cracker crust and smooth out until it is even.

Place the filled springform pan on a baking sheet on the center rack of the 300 degrees preheated oven and bake for 60 – 70 minutes. Until the edges turn a light golden brown and the cake is puffed in the center but still jiggles like gelatin when the pan is shaken gently.

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Remove the cheesecake from the oven and place the springform pan on a cooling rack to cool completely. Carefully slide a thin blade knife around the outer edge of the cheesecake to detach the cake from the pan. BUT DO NOT REMOVE THE SIDES OF THE SPRINGFORM PAN* UNTIL COMPLETELY COOLED. When the cake is cool, loosen the side of the pan but do not remove them until ready to top and serve.

Next, comes the fun part, decorating the cheesecake, making it personal by adding your favorite toppings.

I chopped fun sized Milky Way* bars at an angle and then sliced them once again to create bite-size pieces. I melted 2 squares of chocolate Ghirardelli* in a plastic microwave safe bowl (don’t over heat).

First I used a fork, which I dipped into the melted chocolate and jiggled-swirled above the outer edge of the completely cooled cheesecake to create a fun pattern. Next, I placed the chopped Milky Way bars around the outer edge on top of the chocolate swirls. Then I sprinkled almond slivers in with the Milky Way bites.

Suggestion: Wait to garnish your cheesecake until the day you are ready to serve for a fresh crisp looking finish. As the Milky Way bars will soften once placed in the refrigerator. Which does not distract from the flavor but we didn’t work create a birthday cheesecake, only for the toppings to not appear crisp and fresh. 😉

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I baked my cheesecake the day before because as we all know the cheesecake flavor improves after a day or two. I created 2 small cheesecakes using mini springform pans* and left them without toppings. Then I placed a bowl of sliced strawberries next to the unadorned cheesecake for those whom prefer their cheesecake plain or with a side of fruit.

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Cover the cheesecake in an airtight storage container before storing in the refrigerator.

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The Ghirardelli White Chocolate Cheesecake was a big hit and the leftovers were gone in no time flat.

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I’m using the Noblesse Leak-Resistant Springform Pans 10″ and Mini’s with Base to create our White Chocolate Birthday Cheesecakes fit for a party! You can purchase the Noblesse Springform Pans at WMFAmericas.com.

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The European baker has a well-kept secret and Kaiser Bakeware is going to let you in on it… springform pans are not just for cheesecake. You can use a good springform pan for cakes, bread, tortes, cheesecakes, and I used mine to create a vegetable lasagna; or any dish that might normally be difficult to remove from a standard pan. The Noblesse Pans are sure to please the baker in your home.

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Made of heavy gauge steel that provides even and gentle heat distribution for consistent browning and even baking results.

2-layer non-stick interior eliminates the need to flour pans (sorry but I still so do).

High-quality non-stick coating.

 Absorbs heat evenly which allows for shorter cooking times. (Always check for doneness as opposed to relying on a set time, as all ovens bake at a different temperature).

Super quick and easy cleanup!

Backed by a 10-year warranty with a lifetime warranty on the buckles!

LeahSay’s Views does use affiliate links throughout the blog.*

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*Note: facts and pictures may/may not be taken from the above mentioned site(s) or supplied by myself. Affiliate links are included in this post.*

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