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Contest-Winning White Chocolate Cheesecake Recipe
Contest-Winning White Chocolate Cheesecake Recipe photo by Taste of Home

Contest-Winning White Chocolate Cheesecake Recipe

Read Reviews (4)
5 4
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“This is my all-time favorite cheesecake recipe,” confides Janet Gill in Taneytown, Maryland, “and I have a lot of them! A friend gave it to me years ago and I’ve made so many of these delicious cakes over the years—even had them requested as birthday cakes. They always bring me compliments.”
TOTAL TIME: Prep: 40 min. Bake: 45 min. + chilling
MAKES:12 servings
TOTAL TIME: Prep: 40 min. Bake: 45 min. + chilling
MAKES: 12 servings

Ingredients

  • 7 whole cinnamon graham crackers, crushed
  • 1/4 cup sugar
  • 1/3 cup butter, melted
  • FILLING:
  • 4 packages (8 ounces each) cream cheese, softened
  • 1/2 cup plus 2 tablespoons sugar
  • 1 tablespoon all-purpose flour
  • 1 teaspoon vanilla extract
  • 4 eggs, lightly beaten
  • 2 egg yolks, lightly beaten
  • 8 ounces white baking chocolate, melted and cooled
  • STRAWBERRY SAUCE:
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 1/2 cup water
  • 1-1/2 cups chopped fresh strawberries
  • Red food coloring, optional
  • Melted white chocolate

Nutritional Facts

1 piece (calculated without white chocolate topping) equals 572 calories, 41 g fat (25 g saturated fat), 205 mg cholesterol, 348 mg sodium, 46 g carbohydrate, 1 g fiber, 10 g protein.

Directions

  1. In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan.
  2. In a large bowl, beat the cream cheese, sugar, flour and vanilla until well blended. Add eggs and yolks; beat on low speed just until combined. Stir in white chocolate. Pour over crust. Place pan on a baking sheet.
  3. Bake at 350° for 45-50 minutes or until center is just set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
  4. For sauce, in a large saucepan, combine the sugar, cornstarch and water until smooth. Add strawberries. Bring to a boil; cook and stir until thickened. Remove from the heat; stir in a few drops of food coloring if desired. Cool.
  5. Spread strawberry sauce over top of cheesecake; drizzle with melted white chocolate. Refrigerate leftovers. Yield: 12 servings.
Originally published as White Chocolate Cheesecake in Country April/May 2009, p49

Nutritional Facts

1 piece (calculated without white chocolate topping) equals 572 calories, 41 g fat (25 g saturated fat), 205 mg cholesterol, 348 mg sodium, 46 g carbohydrate, 1 g fiber, 10 g protein.

Reviews for Contest-Winning White Chocolate Cheesecake(4)

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (0)
3 Star
 (0)
2 Star
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1 Star
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MY REVIEW
Reviewed Apr. 20, 2014

I really love this recipe, for years people have been asking me to make a cheesecake. I choose this recipe and I am soooo glad I did it's the best cheese cake I have ever had, and I love cheese cake. normally I don't attempt my favorite foods because I don't want to ruin them, but this recipe is so easy to follow that it almost fool proof.

MY REVIEW
Reviewed Apr. 8, 2012

This was the first cheesecake I've ever made and I absolutely love it! Instead of making a strawberry topping I made blackberry (used 2 cups instead of 1-1/2). I will definitely be using this as a base recipe when I try my next cheesecake: White Chocolate Raspberry Swirl.

MY REVIEW
Reviewed Mar. 13, 2012

Excellent recipe! This was one of the best cheesecakes I've ever made. I paired it with a homemade strawberry sauce....DELICIOUS!! Definite keeper. (I found it needed to be baked for approx.20 min longer).

MY REVIEW
Reviewed Oct. 10, 2011

This is one of the recipes that I used for my daughter's wedding. It's creamy, with a hint of white chocolate, and is not overpowering. It also freezes really well. It's very easy to make and I will make it again.

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