White Chocolate Espresso Cheesecake
Serves/Makes: 12    Ready In: 2-5 hrs
Ingredients:
1 baked pie crust (10 inch size)
3 packages (8 ounce size) cream cheese (softened)
2 eggs
12 ounces while chocolate chips (melted)
3 teaspoons espresso coffee (cool)
***TOPPING***
1 cup whipping cream
2 tablespoons sugar
1 tablespoon grated chocolate or chocolate curls
16 strawberries (optional)
Directions:
In large bowl beat cream cheese until light and fluffy. Add eggs, blend well. Add white chocolate, mixture may look a little lumpy. Add espresso to cream cheese mixture and blend well.
Pour into pie crust. Bake at 450 degrees F for 5 minutes. Reduce heat to 350 degrees F. Bake for about 30 minutes or until center is just set. Cool completely and refrigerate.
Serve whip cream with sugar until stiff peaks form. Spoon or pipe whipped cream on top of cheesecake. Garnish with grated chocolate or curls. Serve with berries.
Recipe is from CDKitchen
White Chocolate Hazelnut Cheesecake
Serves/Makes: 12    |   Ready In: > 5 hrs
Ingredients:
3/4 cup hazelnuts (filberts)
24 graham cracker squares, broken
1/4 cup sugar
6 tablespoons butter, melted
4 packages (8 ounce size) cream cheese, softened
1 1/4 cup sugar
4 eggs
3 ounces white chocolate or white baking bar, finely chopped (3/4 cup)
3 tablespoons hazelnut liqueur or milk
Directions:
Grease a 9-inch springform pan; set aside.
Place hazelnuts in a shallow baking pan in a single layer. Bake in a 350 degree F oven about 8 minutes or until toasted, stirring once; cool. Reduce oven temperature to 325 degrees F.
Place toasted nuts in a food processor bowl. Cover; process until nuts are coarsely chopped. Add broken graham crackers and the 1/4 cup sugar. Cover and process until graham crackers are in fine crumbs. Add melted butter; cover and process until combined.
Press hazelnut mixture onto the bottom and 1 inch up the side of the prepared pan. Bake crust in the 325 degrees F oven for 10 minutes. Cool in pan on a wire rack.
For filling, in a large bowl, beat cream cheese and the 1-1/4 cups sugar with an electric mixer on medium to high speed until combined. Add eggs all at once; beat on low speed just until combined. (Do not overbeat.) Stir in white chocolate and liqueur or milk. Pour filling into the crust-lined pan. Place on a shallow baking pan.
Bake in the 325 degrees F oven for 55 to 60 minutes or until center appears nearly set when shaken. Cool in pan on wire rack for 15 minutes.
Loosen crust from side of pan; cool 30 minutes more. Remove side of the pan; cool cheesecake completely (top of cheesecake may crack during cooling). Cover; chill in refrigerator for 4 to 48 hours.
Recipe is from CDKitchen
Thank you, Skeen! 😀