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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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White Chocolate Cheesecake

[heart_this] · Jul 23, 2007 · 13 Comments

White Chocolate Cheesecake

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 in Pan
White Chocolate Cheesecake with Raspberry Sauce
White Chocolate Cheesecake with Raspberry Sauce (cut)
White Chocolate Cheesecake with Blueberry Sauce
White Chocolate Cheesecake with Blueberry Sauce (cut)

White Chocolate Cheesecake

White Chocolate Cheesecake

Prep Time: 40 minutes Cook Time: 45 minutes Total Time: 1 hour 25 minutes Servings: 2
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
  1. Mix the pecans, melted butter and brown sugar in a food processor.
  2. Press the pecan mixture into the bottom of a spring form pan.
  3. Melt the chocolate and in the heavy cream in a double boiler.
  4. Mix the cream cheese and sugar.
  5. Beat in the egg.
  6. Mix in the white chocolate and vanilla extract.
  7. Pour the mixture into the spring form pan.
  8. Bake in a preheated 325F/170C oven for 55-60 minutes or until it is set.
Note: This recipe makes enough for 2 4 inch spring form pans. Triple the recipe for an 8 inch spring form pan and quadruple the recipe for a 10 inch spring form pan.
Raspberry Sauce

Raspberry Sauce

Prep Time: 5 minutes Cook Time: 5 minutes Total Time: 10 minutes Servings: 10
ingredients
  • 1/2 cup raspberries (mashed)
  • 1 teaspoon sugar
  • 1 teaspoon cornstarch
  • 2 tablespoons water
directions
  1. Mix everything in a small saucepan.
  2. Bring to a boil and simmer until the sauce thickens.
Blueberry Sauce

Blueberry Sauce

Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes Servings: 4
ingredients
  • 1/2 cup blueberries (blended)
  • 1 teaspoon sugar
  • 1 teaspoon cornstarch
  • 2 tablespoons water
directions
  1. Mix everything in a small saucepan.
  2. Bring to a boil and simmer until the sauce thickens.
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Maple Pumpkin Pie Cheesecake
No Bake Cheesecake
Pumpkin Pie Cheesecake
Raspberry and Dark Chocolate Cheesecake
Chocolate Red Velvet Cheesecake for Two

Cake, Cheesecake, Dessert, Food, Gluten-free, Low-carb, Recipe, Vegetarian

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Reader Interactions

Comments

  1. Peter M says

    July 23, 2007 at 12:37 pm

    I too am a big cheesecake fan and both of your renditions look yummy, what with a pecan crust & all!

    Reply
  2. Pam says

    July 23, 2007 at 7:26 pm

    Gorgeous!

    Reply
  3. katiez says

    July 23, 2007 at 7:58 pm

    White chocolate, pecans and berries… heavenly (as in ‘died and gone to heaven)
    Looks fantastic…

    Reply
  4. Sara says

    July 23, 2007 at 8:17 pm

    I love your mini springform pans, those look great.

    Reply
  5. DeborahSW says

    July 23, 2007 at 9:49 pm

    Yum, white chocolate cheesecake with fruit is my favorite. The individual size is so cute too! 🙂

    Reply
  6. Rachel says

    July 24, 2007 at 1:06 am

    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!

    Reply
  7. SteamyKitchen says

    July 25, 2007 at 2:31 am

    wow! that look sososo good

    Reply
  8. Anonymous says

    February 13, 2009 at 3:08 am

    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!! 🙂

    Reply
  9. Kevin says

    February 13, 2009 at 10:29 pm

    Anonymous: It was creamy and fluffy.

    Reply
  10. Blomma (prononcer Blouma, "fleur" en suédois) says

    November 7, 2009 at 11:23 pm

    Thank You Kevin for all these nice recipes. I have visited your blog, "un délice"!

    Reply
  11. Jasmijn says

    July 5, 2010 at 11:58 am

    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?

    Reply
  12. Kevin says

    July 6, 2010 at 1:50 am

    Jasmijn: You could replace the pecans with walnuts or another nut or graham cracker crumbs.

    Reply
  13. Jasmijn says

    July 7, 2010 at 1:28 pm

    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!

    Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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