dailydelicious Strawberry and white chocolate cheesecake Cute little cake

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Freeze for 10-20 minutes, or until totally frozen. Add 300g/10½oz of the strawberries, 25g/1oz of the caster sugar and 75ml/3fl oz water to a saucepan. Bring to a boil, stirring to help the sugar.

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Simmer for about 5 minutes, or until sauce begins to thicken. Remove from heat and set aside. In a double boiler, melt white chocolate. Whisk in half and half. Once smooth and combined, remove from heat and let cool slightly. In a large mixing bowl (or stand mixer), beat together cream cheese and sugar until smooth.

dailydelicious Strawberry and white chocolate cheesecake Cute little cake

On a medium speed add in the eggs and beat until just combined. 2 eggs. Pour about half of the white chocolate cheesecake mix over the biscuit base and smooth over using the back of a spoon or an offset spatula. Spoon half the strawberry compote over the cheesecake layer and swirl into the cheesecake filling.

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Crust. Preheat oven to 350°F (177°C) and place rack on lower third of oven. Set aside a 9-10 inch springform pan. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the crumb mixture into the pan to cover the bottom and up 1-2 inches of the side. Bake for 10 minutes.

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Cover with the remaining cheesecake batter and the remaining sauce in dollops. Use a table knife to cut through the drops of strawberry and drag it around the batter to swirl. Bake at 325°F (163°C) for 65-75 minutes until the edges are set but the center still jiggles slightly. Turn off the oven and open the oven door.

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Spread the chocolate evenly, covering the whole of the cheesecake base. Beat cream cheese until fluffy, then add the remaining melted white chocolate and icing sugar to it and combine together. Chop the strawberries into smaller pieces. Fold in the cream, vanilla and strawberries to the soft cheese mixture.

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Freeze for 20 minutes. Step 2: In a large mixing bowl with a handheld electric mixer, or in a stand mixer with the whisk attachment, whip the heavy cream until you have stiff peaks. Set aside. Step 3: In another large bowl in a stand mixer fitted with the paddle attachment, beat the cream cheese until soft and creamy.

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Place the strawberry halves, facing outwards, all around the edge of the tin. (Look at the pictures.) Pour the filling onto the biscuit base. Transfer to the fridge and leave to set for around 6 hours or preferably overnight. Remove the cheesecake from the fridge and remove the springform tin.

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Microwave strawberry jam for 30-45 seconds so that it's easier to spread. Pour jam over the filling and make swirls using a knife. Pour the remaining cheesecake filling on top. Bake the white chocolate strawberry cheesecake at 325 F degrees for 55-60 minutes or until the top of cheesecake is light brown in color.

White Chocolate Raspberry Cheesecake Recipe How to Make It

To make the filling, dissolve gelatin in water and let stand for 5-10 minutes to soften. In a medium bowl, whisk together the powdered sugar and strawberry powder until well combined. In a large mixing bowl and mixer fitted with the paddle attachment, beat the cream cheese until smooth and creamy.

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Scrape down the sides of the bowl with a rubber spatula. STEP 5: Next, beat in the melted white chocolate, vanilla, cornstarch, and salt on low until creamy and smooth. Beat in the sour cream. STEP 6: Next, beat in the eggs one at a time, stopping to scrape the sides of the bowl after the second and third egg.

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Cheesecake. Melt the chocolate in a bowl over a pan of simmering water, or in the microwave on short bursts until full melted. Leave to cool whilst doing the rest. In your stand mixer with the whisk attachment, whisk together the cream cheese, icing sugar and vanilla together until smooth.

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Break up the white chocolate into individual pieces and melt in the microwave in 20 second increments until smooth. Set aside to cool. Finely chop the fresh strawberries. Place in a medium bowl and add 100g icing sugar, stirring the mixture until the strawberries are well coated in the sugar.

Baked White Chocolate Raspberry Cheesecake (no water bath!) Borrowed

Add to a bowl and combine with sugar, cinnamon and butter. Press into a 9 inch springform pan and bake. To make the cheesecake, add cream cheese, sour cream, vanilla bean paste and sugar to a large mixing bowl. Beat on low speed just until the ingredients are combined. Scrape down the sides of the bowl and add the eggs.

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Add one egg at a time, mixing only until the yellow of the egg has disappeared. During the addition of the last egg, add the vanilla and strawberry extracts as well. Beat until smooth and creamy. Mix in the melted white chocolate, folding together until combined. Add a couple of drops of pink food dye.

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Using a measuring cup, pack crumbs on the bottom and up the sides of the pan. STEP 3: Bake crust. Bake the cheesecake crust for 12 minutes inside a 325 degree oven. Let cool. STEP 4: Beat cream cheese. Combine cream cheese and sugar and beat for 2-3 minutes on high speed. STEP 5: Add wet ingredients.