What better way to satisfy all those cravings than to combine the love of chocolate with the rich, creamy taste of cheesecake. This mix is decadent and will fill the void of anyone’s sweet tooth to a tee.
March 6 is “National White Chocolate Cheesecake Day”, a food holiday that is meant to please, satisfy and delight everyone who enjoys these two rich and amazing sweets. This date gives you all the best excuse to indulge in chocolate and devour a slice or slab of cheesecake and not feel guilty. And then again maybe not feel too guilty for such a sweet and lovely dessert to be treated with.
This fabulous food holiday was named after a Greek writer, Athenaeus who recorded the world’s oldest cheesecake recipe. It was a simple dessert that consisted of only cheese, honey and flour. The Greeks believed that the cheesecake help special powers to all who ate it.
Athletes ate some before the first Olympic Games that were sported in 776 BC and brides and grooms enjoyed a wedding cake made of cheesecake too for good luck. The simple three ingredient recipe was still enjoyed until the 1987’s when the recipe was refined. When it was reinvented it contained cream cheese and became such a hit it is served in nearly every New York City restaurant as a dessert option.
Since cheesecake became such a nationwide sensation people at home and chefs everywhere have experimented with the recipe and added new flavors to delight their palates and those of friends, family and customers alike. Besides white chocolate you can also enjoy other flavors such as crème brûlée, red velvet, pina colada and pumpkin pecan and of course we can’t forget the chocolate cheesecake make with milk chocolate either.
Many people enjoy the light and creamy texture of white chocolate even though it isn’t considered chocolate at all. It does originate from the cocoa plant but the FDA claims it isn’t chocolate since it doesn’t contain any chocolate liquor. Instead it is made from milk solids, sweeteners, flavorings and cocoa butter.
Cheesecakes in certain parts of the world such as New Zealand, England and Australia don’t ever bake these desserts. However, in the United States most cheesecakes are baked in an oven and cooled before they are served.
Enjoy a slice of white chocolate cheesecake and celebrate “National White Chocolate Cheesecake Day” with a smile and satisfaction!
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Move oven rack to lowest position. Heat oven to 400°F. Lightly grease bottom and side of springform pan, 8x3 inches; remove bottom.
Mix cracker crumbs, pecans, 2 tablespoons sugar and the butter. Press about 3/4 cup of the crumb mixture evenly on bottom of pan. Place on cookie sheet.
Bake 6 to 8 minutes or until golden brown; cool.
Assemble bottom and side of pan; secure side. Press remaining crumb mixture 2 inches up side of pan. Cut 11-inch circle of heavy-duty aluminum foil. Place pan on foil circle; press foil up side of pan to prevent dripping in oven during baking.
Place white baking chips in 2-cup heatproof glass measure. Place measure in 1 1/2-quart saucepan. Add water to saucepan until 2 inches deep. Heat over low heat, stirring frequently, until chips are melted. Remove measure from saucepan.
Increase oven temperature to 475ºF.
Beat melted chips, 3/4 cup sugar and the flour in large bowl with electric mixer on medium speed until blended. Beat in cream cheese and egg yolks until smooth. Continue beating, adding the eggs one at a time, then the sour cream until blended. Pour batter carefully into crust. Cover pan with aluminum foil.
Bake 20 minutes; remove foil. Reduce oven temperature to 300°F. Bake 1 hour. (If cheesecake browns too quickly, cover loosely with aluminum foil during last 30 minutes of baking.)
Turn off oven and leave cheesecake in oven 15 minutes. Cool on wire rack 15 minutes. Run metal spatula along side of cheesecake to loosen before and after refrigerating. Cover tightly and refrigerate at least 8 hours, but no longer than 5 days. Run metal spatula along side of cheesecake to loosen; remove side of pan. Place cheesecake on serving plate. Top with fruit. Immediately refrigerate any remaining cheesecake after serving.
White Chocolate Cheesecake with White Chocolate Brandy Sauce
4 (1 ounce) squares white chocolate
3 (8 ounce) packages cream cheese, room temperature
3/4 cup white sugar
1/4 cup all-purpose flour
3 eggs, room temperature
1/2 cup heavy cream, room temperature
1/2 teaspoon vanilla extract
White Chocolate Brandy Sauce
2 cups finely chopped white chocolate
1 cup heavy cream
2 fluid ounces brandy
Preheat oven to 300 degrees F (150 degrees C). Wrap the outside of a 10-inch springform pan with foil. Grease the inside of the pan.
Place the cream cheese, sugar, and flour in a mixing bowl and cream until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Scrape bowl.
Melt 4 ounces of the white chocolate. With an electric mixer on low speed, mix melted white chocolate into cream cheese mixture. Keeping electric mixer on low, slowly beat in the vanilla and 1/2 cup of heavy cream. Blend well. Pour mixture into the prepared springform pan.
Place cheesecake pan in a water bath filled with warm water. Bake at 300 degrees F (150 degrees C) for 50 to 60 minutes, or until center of the cheesecake is just firm. Cool at room temperature for 1 hour. Refrigerate until set before removing from pan.
To make White Chocolate Brandy Sauce: place chopped white chocolate in a heat-proof bowl. Pour 1 cup cream into a saucepan and bring it to a boil over medium-high heat. Watch carefully so it doesn't boil over. Pour hot cream over chopped white chocolate; let soften for 2 minutes. Stir with a wooden spoon until melted. Add brandy and continue stirring until incorporated. Pour over chilled cheesecake and serve.
Heat oven to 350°F. Grease 8-inch square pan with shortening or cooking spray. In small bowl, mix crushed cookies and butter. Press in bottom of pan. Bake 10 minutes. Cool completely, about 20 minutes.
Reduce oven temperature to 325°F. In large bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time, just until blended. In small bowl, mix chopped white chocolate and flour; fold into cream cheese mixture. Spread batter over crust.
Bake 28 to 30 minutes or until edges are set but center still jiggles slightly. Cool completely in pan on cooling rack, about 1 hour. Refrigerate 2 hours before serving. Cut into 4 rows by 4 rows. Garnish with raspberries and mint.