Easy White Chocolate Baked Cheesecake Recipe
This baked white chocolate cheesecake is incredibly creamy and rich, with a delicious subtle white chocolate flavour that will win over even white chocolate sceptics. It’s super easy to make – it’s a no water bath cheesecake that still comes out of the oven with a perfectly smooth top, no cracking in sight. Guaranteed to blow you away with its luxurious texture and decadent flavour.
Yes, I’m back with another cheesecake recipe – and it’s a really good one. Ever since I developed what is now my go-to cheesecake baking method that doesn’t require a water bath (yet still prevents cracking), I’ve been on a huge cheesecake kick. I just can’t stop making them!
Today’s offering is a baked white chocolate cheesecake. It’s incredibly creamy and rich, with a delicious subtle white chocolate flavour that pairs beautifully with the vanilla bean paste in the cheesecake filling.
New York Style Cheesecake
Unlike my triple chocolate cheesecake recipe, the chocolate flavour in this one isn’t quite as prominent. White chocolate is naturally more mellow and gentle in flavour than its dark counterparts – this does mean, however, that this cheesecake will win over even white chocolate sceptics.
While the white chocolate aspect of this cheesecake might not be very “in your face”, it does give it a more refined flavour profile and makes it even creamier. In combination with the vanilla bean paste, the result is an elegant dessert that truly couldn’t be more luxuriously decadent.
And it’s also incredibly easy to make! Like most of my other cheesecake recipes, you don’t need any special equipment to make it. That’s right: no stand or hand mixer needed, and you most certainly don’t need to fuss about with a water bath.
Nigella's White Chocolate Cheesecake Recipe
Before we get to the bits and bobs of making this wonderful cheesecake – if you like what you’re seeing, subscribe to my newsletter to keep up to date on the latest recipes and tips!
Note: the whole recipe, including the ingredient quantities, can be found at the bottom of this page – just scroll down to the bottom, or click the ‘Jump to Recipe’ button at the top of this post.
Making this white chocolate cheesecake from scratch is actually super easy. You don’t need any special equipment – no stand or hand mixers, no water bath. Just a large bowl, a balloon whisk, a few other kitchen essentials, and that’s it.
Raspberry & White Chocolate Cheesecake
(Of course, if you want to use a stand mixer, that’s perfectly fine. You’ll need the paddle attachment, and always use the lowest speed setting to avoid whipping too much air into the mixture. I also don’t recommend using a hand mixer – but more on that below!)
NO!!! I know that using a water bath is highly popular in cheesecake baking, but I’m personally not a fan – for two reasons. First up, it’s fussy and messing about with boiling hot water is just not fun. And if you’ve been round these parts before, you know that I’m all about no-fuss baking.
Secondly, I don’t like the texture of cheesecakes prepared using a water bath. This is very much a personal preference, but to me it’s much too smooth – almost like eating a mouthful of straight-up cream cheese.
White Chocolate Cheesecake With Sour Cherry Sauce
The good news is that I’ve developed an incredibly simple method for reliably preparing crack-free cheesecakes (and cheesecake bars) without using a water bath. Read on to learn all about it!How do you prevent your cheesecake from cracking without a water bath?
I actually developed what is now my go-to cheesecake baking method while I was writing my debut cookbook, Baked to Perfection – which you can read more about and order here.
That’s it! Now, I know that this might seem like a very long and slightly overwhelming list of ’do’s and ‘don’t’s, but trust me – it’s actually incredibly straightforward, as well as 100% reliable and reproducible! In fact, I’ve used this same method to prepare my Easy Blueberry Cheesecake, Triple Chocolate Cheesecake and Blackberry Cheesecake Bars, and they all tuned out PERFECT.
Easy White Chocolate Cheesecake Recipe
You need to chill the cheesecake for at least 4 hours (or preferably overnight) before removing it out of the springform pan onto the serving plate. Then, you can serve it as is, or decorate it with white chocolate shavings (which is what I’ve done) or fresh fruit (fresh raspberries or strawberries work particularly well).
The cheesecake keeps well in a closed container or wrapped in cling film in the fridge for about 5 days. But, let’s be honest… it really never lasts that long. Not with how wonderfully creamy and delicious it is.
And that’t is, friends. An incredibly easy recipe for a super creamy baked white chocolate cheesecake that will blow you away with its luxurious texture and decadent flavour. It comes together in no time and seriously couldn’t be more delicious.
Delicious Baked White Chocolate Cheesecake • Tamarind & Thyme
And I’m so excited to welcome you to The Loopy Whisk, where we’re all aboutfeel good recipes that make living with food allergies and dietary requirements easy as cake! (And there’s a lot of cake round these parts.)
And I’m so glad to welcome you to The Loopy Whisk, where we’re all about feel good recipes that make living with food allergies and dietary requirements easy as cake! (And there’s a lot of cake round these parts.) I’m happiest in the kitchen and behind the camera, bringing my allergy friendly dreams to life, and sharing them with you.This White Chocolate Cheesecake recipe is a winner every time. So easy, NO BAKE and deliciously creamy, with a crumbly biscuit base, it is foolproof!
White Chocolate Cheesecake on a plate with cream and chunks of white chocolate on top… this really is a showstopper of dessert, BUT it’s so easy to make. I promise you can do this, even if you’re a total baking beginner (or a no-bake beginner, because this beauty doesn’t even go in the oven.)
Best Cheesecake Recipe: Shannon Bennett Shares His Easy Secrets
I would like to confess that I never ever liked cheesecake until I came up with my version of a No Bake Cheesecake a few years ago. Everything changed then!
I realised it was so different to the usual BAKED cheesecakes I’d eaten before. Instead they could be light, fluffy, creamy and – bonus – very easy to make.
Moral of the story, cheesecake phobic people… come and embrace this dreamy dessert and thank me later for the joy in your life!
White Chocolate Blueberry Cheesecake
In case you don’t already know… Are cheesecakes really made with real cheese? Yes. Do they taste like cheese? No! They just have a certain kind of creaminess that is so good and honestly does lend itself to a sweet dish.
What’s more, you can adapt them to almost any occasion or flavour preference. Need an Easter offering? Try my No Bake Mini Egg Cheesecake. Want a Christmas delight to wow your guests? Go for my No Bake Baileys Cheesecake.
2. Combine the whipped cream, cream cheese, chocolate, lemon juice and vanilla extract, folding gently, then smooth on top of the biscuit base. Chill for at least 2 hours, preferably overnight.
Chocolate Cheesecake With White Chocolate Icing Recipe
3. Carefully remove the cheesecake from the tin (using my knife tip) and pipe the remaining whipped cream on top and decorate with grated chocolate and choc chunks.
Chilling the biscuit base while you’re making the cheesecake filling will allow it to set and firm up a bit, making it a bit less crumbly when you add the topping.
You can store the cheesecake in the fridge (without the topping) for a MINIMUM of 3 hours and up to 3 days from preparation. The results will be much better if it’s had time to chill overnight.
Creamy White Chocolate Cheesecake Recipe
Leave it in the tin in the fridge and cover with a dinner plate of cling film (but make sure it doesn’t touch the surface of your beautiful cheesecake!)
You can also put the undecorated cheesecake in the freezer in the tin if you want to make it further in advance. Just make sure you defrost it properly in the fridge (again, in the tin) for 24 hours or until completely thawed, then decorate.
The consistency of the cheesecake should be sliceable but not solid. Something like room temperature butter (it will give a little quiver if you wobble it gently).
My Gluten Free White Chocolate And Raspberry Cheesecake Recipe (no Bake)
If it’s too runny it’s probably because your cream wasn’t whipped quite enough. No problem – pop it into the freezer for a few hours before serving.
Melt your white chocolate by breaking into chunks and microwaving for 30 seconds at a time (no more!) and stirring well in between. It will probably only take 1.5 minutes in total. If the melted white chocolate seizes (i.e. goes too thick), add a small amount of vegetable oil and keep stirring until it returns to the correct consistency.
Be sure to let your white chocolate come TOTALLY to room temperature before adding to your mixture. This means almost cold while still runny.
White Chocolate Oreo Cheesecake Recipe
This is really important, as if it’s too warm it will form clumps as soon as it hits the cold cream.To avoid this even further, try to bring the cream and cream cheese to room temperature before using too.
Use a tin with either a springform (unclippable sides) or removable base. Warm a sharp, thin
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