Crust:
3 cup (2 pkgs) Graham Crackers (crushed)
1/2 cup Unsalted Butter (melted)
Filling:
3-8 oz pkgs Cream Cheese
1 can Sweetened Condensed Milk
1/2 cup Sugar
3 Eggs
3 Tablespoon Lemon Juice
1 Tablespoon Vanilla
3/4 cup White chocolate
Instructions:
Mix graham cracker crumbs and butter in bowl with fork & press into bottom & 1-1/2 inches up sides of spring form pan. Just do the best you can.
Beat Cream cheese and condensed milk together until creamy.
Add remaining filling ingredients (Except for White Chocolate Chips) until well combined. Do not over mix.
Remove 1 cup of filling and stir in melted white chocolate chips.
Fill crust with half of the filling and then add the white chocolate filling and top with the rest of the plan filling. Swirl with a knife.
Bake at 300 for about 75 minutes-until light golden on top , edges are firm and middle moves slightly- giggle pan gently. (Put a pan of water underneath to prevent burning the crust and for extra moisture).
Once done, turn off oven and leave the cheesecake for another 1-2 hours. Then move to fridge for another 6 hours. When ready to serve remove outer ring and serve frost the the top of the cheesecake. Then top with fresh raspberries and the rest of the Frosting in desired formation.
Vanilla White Chocolate Frosting
1 stick butter
1 box Confectioners Sugar (16 0z)
Couple teaspoons of Milk (I used vanilla coffee creamer for added flavor)
1 teaspoon vanilla extract
1 cup White Chocolate Chips (melted)
Instructions
Take the stick of butter at room temperature and dice it into a bowl. Add with confectioners sugar with 1 tsp of milk and vanilla. Mix until well combined. If it is too stiff add one more tsp of milk. Always gradually add milk because you do not want your frosting to be runny. It should be fairly thick. (It will thicken a little when it cools off in the fridge too).
Once you have a good consistency, melt white chocolate and let cool off for 3-4 minutes and mix into frosting! Optional… Lick the bowl and beaters clean before you start to frost your cake!
- White Chocolate Cheesecake Cheesecake
- Crust:
- 3 cup (2 pkgs) Graham Crackers (crushed)
- ½ cup Margarine (melted)
- Filling:
- 3-8 oz pkgs Cream Cheese
- 1 can Sweetened Condensed Milk
- ½ cup Sugar
- 3 Eggs
- 3 Tablespoon Lemon Juice
- 1 Tablespoon Vanilla
- ¾ cup white chocolate
- White Chocolate Raspberry Cheese Cake Instructions
- Mix graham cracker crumbs and butter in bowl with fork & press into bottom & 1-1/2 inches up sides of spring form pan. Just do the best you can.
- Beat Cream cheese and condensed milk together until creamy.
- Add remaining filling ingredients (Except for White Chocolate Chips) until well combined. Do not over mix.
- Remove 1 cup of filling and stir in melted white chocolate chips.
- Fill crust with half of the filling and then add the white chocolate filling and top with the rest of the plan filling. Swirl with a knife.
- Bake at 300 for about 75 minutes-until light golden on top , edges are firm and middle moves slightly- giggle pan gently. (Put a pan of water underneath to prevent burning the crust and for extra moisture).
- Once done, turn off oven and leave the cheesecake for another 1-2 hours. Then move to fridge for another 6 hours.
- When ready to serve remove outer ring and serve frost the the top of the cheesecake.
- Then top with fresh raspberries and the rest of the Frosting in desired formation.
I’m going to make this for Easter!! I have never used my spring-form pan
Let you know how it goes!
Spring-form pans are awesome! I use them for all sorts of baking! This is one thing I wish I would have bought a long time ago! Good luck with your cheesecake! We would love to hear how it turns out!
Thank you so much and good luck!! What kind are you going to make? If you have an questions please don’t hesitate to ask!
this looks DIVINE! and I have always been scared to try cheesecake too, I’M DOING IT NOW!