Best Ever White Chocolate Cheesecake

Best Ever White Chocolate Cheesecake

Ready in 1 hour
7 review(s) averaging 4.3. 86% would make again

Top-ranked recipe named "Best Ever White Chocolate Cheesecake"

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Decadant white chocolate cheesecake with shortbread crust and a surprising hint of almond

"Turned out perfect! The only thing I did different was baking in a water bath. This prevents cracking. Just make sure its boiling hot water and you wrap your springform pan very well in foil so no water can get in pan."

- Britanytapani

Ingredients

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1 1/4 cup Shortbread Crumbs; for Crust
1/4 cup Almonds; finely ground for crust
2 teaspoon Sugar; for Crust
1/8 teaspoon Almond Extract; for Crust
3 teaspoon Butter; melted for Crust
6 ounce White chocolate; chopped for filling
24 ounce Cream cheese; softened for filling
8 ounce Light cream cheese; softened for filling
5 large Eggs; room temp for filling
3/4 cup Sugar; for filling
3 teaspoon All purpose flour; for filling
1 teaspoon Vanilla; for filling
1/4 teaspoon Almond Extract; for filling
1 container Strawberry Glaze; for garnish

Original recipe makes 12

Servings  

Preparation

Mix ingredients for the crust and press into the bottom of a springform pan. Bake at 400 degrees for five to six minutes. Remove from oven and cool. Grease the sides of the pan lightly. Melt and cool the chocolate. Mix together the cream cheeses then add eggs one at a time. Mix in the sugar, flour, vanilla, and almond extract. Stir 1 cup of mixture into the chocolate, then incorporate all of the mixture. Pour into the pan and bake at 325 degrees for forty minutes. Remove from oven and cool. Remove from pan and drizzle with strawberry glaze.

Credits

Added on Award Medal

photo by stevie00 stevie00

photo by stevie00 stevie00

Best Ever White Chocolate Cheesecake with Rasberries and white chocolate glaze photo by ssalerno ssalerno

Calories Per Serving: 632 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Turned out perfect! The only thing I did different was baking in a water bath. This prevents cracking. Just make sure its boiling hot water and you wrap your springform pan very well in foil so no water can get in pan.
Britanytapani 1 year ago
Loved it! I'm not the greatest in the kitchen and I made this no problem and it tasted great!:)
Ginsky123 1 year ago
beckyhouze 1 year ago
nelidiaz 1 year ago
Made this yesterday and was very nice I left the almonds out as I'm not a nut fan and I used a 10 inch springform and I had a problem egg so only used 4 but still came out great
Michaelajh 1 year ago
Thus recipe sounds good but what size springform do you use?
TiaD 1 year ago
[I posted this recipe.]
jkrutherford 5 years ago
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