Cheesecake is one of my favorite desserts and I have been meaning to make one for a while now. I had seen a few cheesecake recipes that include white chocolate which is another of my favorite flavours so I decided to go with a white chocolate cheesecake. One of the problems when cooking for one is that most recipes are made for more than one. I don’t mind with most things as I can just use the leftovers for lunches. Desserts are different. Most of the cheesecake recipes required 3 or even 4 bricks of cream cheese. No matter how much I love cheesecake I didn’t really like the idea of eating 3 bricks of cream cheese in the form of cheesecake over the next few days. Another problem with dessert recipes is that they often include eggs and it is hard to divide an egg in half so you are restricted in the amount that you can reduce a recipe by. Luckily the cheesecake recipe called for one egg per brick of cream cheese. Even when using the one brick recipe there was enough to fill 2 of my individual size spring form pans.
I used the same crust that I used in my Fresh Strawberry Pie . It worked much better with the cheesecake than it did with the strawberry pie. I was able to get the cheesecake out of the pan with the crust intact.
The cheesecake was amazing! It was creamy and good with a hint of chocolate. I will definitely be making this again. It was really simple to make and it filled my place with an amazing smell while it was baking.
White Chocolate Cheesecake
ingredients
- 1/2 cup pecans
- 1 tablespoon brown sugar
- 1 tablespoon butter (melted)
- 3.5 ounces white chocolate (chopped)
- 2 tablespoons heavy cream cream
- 1 (8 ounce) package cream cheese (softened)
- 2 tablespoons sugar
- 1 egg
- 1 teaspoon vanilla extract
directions
- Mix the pecans, melted butter and brown sugar in a food processor.
- Press the pecan mixture into the bottom of a spring form pan.
- Melt the chocolate and in the heavy cream in a double boiler.
- Mix the cream cheese and sugar.
- Beat in the egg.
- Mix in the white chocolate and vanilla extract.
- Pour the mixture into the spring form pan.
- Bake in a preheated 325F/170C oven for 55-60 minutes or until it is set.
Raspberry Sauce
ingredients
- 1/2 cup raspberries (mashed)
- 1 teaspoon sugar
- 1 teaspoon cornstarch
- 2 tablespoons water
directions
- Mix everything in a small saucepan.
- Bring to a boil and simmer until the sauce thickens.
Blueberry Sauce
ingredients
- 1/2 cup blueberries (blended)
- 1 teaspoon sugar
- 1 teaspoon cornstarch
- 2 tablespoons water
directions
- Mix everything in a small saucepan.
- Bring to a boil and simmer until the sauce thickens.
I too am a big cheesecake fan and both of your renditions look yummy, what with a pecan crust & all!
Gorgeous!
White chocolate, pecans and berries… heavenly (as in ‘died and gone to heaven)
Looks fantastic…
I love your mini springform pans, those look great.
Yum, white chocolate cheesecake with fruit is my favorite. The individual size is so cute too! 🙂
I just wanted to say that I really enjoy your blog–your recipes are very diverse and creative, and as I am usually cooking for one as well, I appreciate that they make smaller portions, or that you have two recipes in a row which use the same ingredient(s). I sympathize about the desserts–I love baking them, but I feel like I have to force some off on whoever I can so that it all gets eaten. Not that people really mind 🙂
Keep up the excellent blogging!
wow! that look sososo good
Hi Kevin!
I was just wondering..
is this cheesecake fluffy or dense? I love fluffy cheesecakes, but I know a lot of people like dense and creamy. I’ve been searching for a fluffy cheesecake recipe, and your picture makes this one look so fluffy. I know you described it as creamy, but is it creamy and fluffy or creamy and dense? Thanks!! 🙂
Anonymous: It was creamy and fluffy.
Thank You Kevin for all these nice recipes. I have visited your blog, "un délice"!
I'm planning to make this one tomorrow or the day after that, but apparently my local supermarkets don't carry pecan nuts! What do you recommend as a substitute?
Jasmijn: You could replace the pecans with walnuts or another nut or graham cracker crumbs.
Thanks a lot, I tried the walnuts and the cake is baking in the oven right now. I'm very curious as to how it'll turn out, it's my first time baking anything like this, and I'm sure I did something wrong!