White chocolate cheesecake recipe

The occasional indulgence in confectionery and bakery products is taken to be a crime for people who are involved in dieting and are observing a strict gym routine. But this ban on confectionery and bakery products made it difficult for people to continue their journey to a better and healthier life. As sometimes it becomes almost impossible to control one’s craving for their favorite things which often includes chocolates, cakes, ice creams and other products.

Now bakers have made occasional indulgence a delightful experience for all those health conscious individuals by releasing low calorie and sugar-free recipes for white chocolate cheesecake recipe and other desserts as well. The white chocolate cheesecake is among the most famous dessert which is eaten in almost all parts of the world.

However, this recipe takes this flavor to a whole new level with delicate traces of almond and vanilla to create the ultimate cheesecake that is sure to become a family favorite.

Ingredients for white chocolate cheesecake recipe:

To make a fifteen-centimeter diameter cheesecake, you will need:

  • 18 Vanilla wafer cookies
  • 135 grams of toasted almonds
  • 100 grams of melted unsalted butter
  • 100 grams of good quality white chocolate
  • Two 200 grams packages of cream cheese
  • 150 grams of sugar
  • 125 grams of fresh or frozen raspberries (frozen berries will need to be thawed and drained
  • Two teaspoons vanilla extract
  • One teaspoon grated lemon peel
  • Two eggs

Method of preparation:

Preheat the oven to 180Âșc. Grind the almonds and cookies to a fine crumb in a food processor. Add the melted butter and blend until moist crumb forms. Press the crumbs firmly into a 15-centimeter spring-form pan. Bake for ten minutes or until golden. Allow it to cool.

To prepare the cheesecake filling, melt the chocolate in a double boiler until smooth. In a large bowl, beat the sugar, vanilla, lemon peel and cream cheese until well combined and smooth, add in the eggs, mixing until combined. Fold in the melted chocolate.

The fruits are best reserved for use as toppings since their flavors can get lost and muddled in the cheesecake when baked together within the cake. Plain cheesecakes topped with fresh berries finished with liquefied preserves or cooled fruit compotes will provide a stunning presentation and optimum taste.

Always avoid beating the cheesecake filling excessively. Doing so will result in incorporating additional air and cause cracking on the surface of the cheesecake. In addition to baking, make use of a spring-form pan, with removable side and bottom. Place the pan on a baking sheet in order to aid in avoiding leaks in the oven. The spring-form pan will allow you to release the cheesecake without tearing it all apart.

Spoon half of the mixture over the prepared crust. Top with the raspberries, before covering with the remaining mixture. Bake for approximately 45 minutes. Over-baking should also be avoided. Always be aware that baking times are not always exact because of several oven variations. It is a good idea to test your oven beforehand with a good oven thermometer. The edges of the cheesecake should be set, but the center should still move slightly when the pan is shaken. Turn off the oven and allow your cheesecake to cool inside with the oven door slightly open. Allow the cheesecake to chill overnight in the fridge.

Decoration:

Once the cheesecake has been chilled overnight, use a spatula to slide around the pan. This will assist the cheesecake in being turned out. Transfer it to a platter. This cheesecake looks great without any decoration, but you can make it look fantastic by decorating with fresh raspberries, whipped cream, and a dusting of icing sugar. You can cover the entire top with cream and berries or pipe rosettes of cream around the edge of the cheesecake and top each with a raspberry.

If you are short of time, you could create a drizzle pattern of raspberry coulis or scatter white chocolate raspberry sweets playfully over the top and serve each slice with a little whipped cream. Be sure to keep your cheesecake chilled until you are ready to serve.

This white chocolate cheesecake makes a fantastic dessert for special occasions, but it is so easy to make, you may find that it becomes a regular feature in your recipe.