Baked White Chocolate Cheesecake with Mascarpone & Strawberries
Decoration (optional) Place sugar and half the remaining strawberries into a pan, mix and leave to simmer until the strawberries have broken down. This should take 7 to 10 minutes. Blend the mixture into a paste and pass it through a sieve. Then drizzle 3/4 of the coulis over the cheesecake.
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Make the Filling Instructions. In a microwave-safe bowl, microwave the white chocolate on high power in 10-second intervals until just melted. Let cool slightly. In a stand mixer fitted with the paddle, beat the cream cheese with the confectioners' sugar, vanilla bean paste and orange and lemon zests until smooth.
White Chocolate Cheesecake with Marinated Strawberries, Clotted Cream
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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Instructions. Make the filling: In a large bowl, combine cream cheese and powdered sugar, and whisk well until combined and completely smooth (if grainy, beat with an electric mixer until smooth). Add melted white chocolate gently and gradually, until combined. Mix in vanilla extract.
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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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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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STEP 2: Bake the crust. Bake the cheesecake crust for 12 minutes. STEP 3: Beat the cream cheese and sugar. In a large bowl, beat the cream cheese and white sugar on high speed for 2 minutes. You will need to use a stand mixer or an electric mixer (hand mixer). STEP 4: Add the wet ingredients.
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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.
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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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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.
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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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Put in the fridge to chill. For the filling, mix the cream cheese, icing sugar and vanilla extract together. Then mix in the double cream until the mixture is very thick and holds its shape, then mix in the melted white chocolate. Fold in the strawberries gently. Spoon the filling into the tin over the biscuit base and smooth it out.
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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.
Best White Chocolate Cheesecake with Raspberry Swirl RecipeHow to Make
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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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.
White Chocolate & Raspberry Cheesecake Jane's Patisserie
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.