Best Low Carb White Chocolate Cheesecake With Strawberry Sauce Recipe 465 Recipes

STRAWBERRY WHITE CHOCOLATE CHEESECAKE

Steps:

• Preheat oven to 325°F. Spray a 9 inch springform pan with baking nonstick spray. Line the bottom with a 9 inch parchment paper circle. Spray again.
• Blend the graham cracker crumbs in a food processor until a fine crumbs form. Mix the crumbs, melted butter, and brown sugar using a fork.
• Pour crumbs into the springform pan. Use your hands to push the crumbs halfway up the sides of the pan. Use the back of a measuring cup to compact the crust.
• Bake for 12 minutes.
• While the crust bakes, melt the white chocolate. Chop the white chocolate and put in a microwave safe bowl. Heat in the microwave for 30 seconds. Stir. Once it starts to melt, heat in 15 second intervals. Stir well in between each heating interval. Let it cool before using.
• Using a mixer, beat the cream cheese on high speed for 1 minute. Add in the sugar and beat again for 1 minute. Scrape the bowl using a rubber spatula.
• Add in the sour cream, vanilla, salt, and melted white chocolate. Mix on medium until combined and smooth. Add in eggs one a time on low speed. Mix until just combined.
• Pour the cheesecake batter into the pan. Prepare a water bath.
• Water Bath Options1. Place springform pan inside a 10 inch cake pan. Place the cake pan in a large roasting pan. Fill the pan halfway up the cake pan with hot water.2. Wrap the springform pan with foil twice tightly. Place the pan inside a roasting pan. Fill halfway up with hot water.
• Bake for 75-90 minutes. Bake until the edges are set and the middle has a slight jiggle.
• Open the oven door slightly, turn off the oven, and let the cheesecake sit for 30 minutes to slightly cool. Then, remove the springform pan and cool completely on a wire rack.
• Cover and chill for 6 hours or overnight.
• In a saucepan over medium heat, mix the diced strawberries and sugar. Heat until the strawberries soften and release juice. Use the back of a spoon to mash the strawberries down. Mash them as much as you can.
• Remove from heat and push the strawberries through a mesh sieve. Toss the strawberry leftovers. Pour the strawberry juice back into the pan.
• Add cornstarch, vanilla, and salt. Use a whisk and mix well. Heat until the glaze darken in color. Remove from heat.
• Push the glaze through a sieve again. Let it cool completely before using.
• Take the cheesecake out of the pan. Top the cheesecake with the glaze. Top with fresh strawberries.

PHILADELPHIA® WHITE CHOCOLATE-STRAWBERRY SWIRL CHEESECAKE

Steps:

• Preheat oven to 350°F. Mix crushed cookies and butter; press firmly onto bottom of 9-inch springform pan. Bake 10 minutes.
• Beat cream cheese in large bowl with electric mixer on medium speed until creamy. Add sugar, chocolate and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust. Drop small spoonfuls of preserves over batter; swirl with knife several times for marble effect.
• Bake 50 to 55 minutes or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.

LOW CARB WHITE CHOCOLATE CHEESECAKE WITH STRAWBERRY SAUCE RECIPE - (4.6/5)

Steps:

• Crust: Preheat oven to 325°F (160°C). In medium bowl, place Gluten-free Bake. In small bowl, combine butter, liquid sweetener and vanilla extract. Pour over dry ingredients and stir to combine well. Spread in 8-inch springform pan. Bake 10 to 12 minutes. Filling: In food processor, process cream cheese. Add liquid sweetener, eggs, erythritol and vanilla extract. Process. Add cocoa butter and process, scraping sides occasionally. Pour over baked crust. Bake in preheated oven 25 to 35 minutes, or until set. Add topping and bake another 10 minutes. Topping: In medium bowl, combine sour cream, liquid sweetener, powdered erythritol and vanilla extract. Strawberry Sauce: In saucepan, place frozen strawberries and allow to thaw at room temperature. Remove strawberries with slotted spoon and slice them thinly. Return to saucepan. Add liquid sweetener and powdered erythritol. Bring to the boil and simmer until sauce has thickened sufficiently. Refrigerate. Serve strawberry sauce poured over individual slices of cheesecake. Helpful Hints: *In small bowl, microwave cocoa butter 3 to 4 minutes, or until melted. Be very careful removing the bowl from the microwave oven as the cocoa butter will be very hot. Yield: 12 or 16 servings 1 serving 269.2/201.9 calories 6.1/4.6 g protein 24.0/18.0 g fat 6.5/4.9 g net carbs

CHOCOLATE CHEESECAKE WITH A STRAWBERRY TOPPING

Steps:

• For the cheesecake: Preheat the oven to 375 degrees F. Spray a 9-inch springform pan with nonstick cooking spray. Use the bottom of a dry measuring cup to gently press the graham cracker crumbs into the bottom of the prepared pan; the crust will not be very thick. Spray the crust with cooking spray. Place on a rimmed baking sheet.
• In a blender, combine the cottage cheese, cream cheese, eggs, sugar, cocoa powder and vanilla and blend until smooth. Pour into the crust and bake until almost set but still jiggly in the center, about 40 minutes. Let cool completely. Chill in the refrigerator for at least 4 hours, or up to overnight.
• For the strawberry sauce: While the cheesecake is baking, combine the strawberries and sugar in a medium saucepan over medium-low heat. Bring to a simmer and let simmer until the berries start to break down, 5 to 10 minutes.
• Mix the cornstarch with the water, salt and vanilla in a small bowl until completely combined, creating a slurry. Add the slurry to the strawberries and cook until it thickens, another 10 minutes. Cool to room temperature, then transfer to a container and refrigerate until ready to use.
• Serve the cheesecake cold, topped with the strawberry sauce.

STRAWBERRY & WHITE CHOCOLATE CHEESECAKE

Steps:

• Put the crackers in a plastic bag and bash with a rolling pin until they resemble breadcrumbs.
• Mix the crumbs together with the softened butter and press firmly onto the base and sides of a 8in springform tin. Refrigerate until needed.
• Melt the white chocolate in a bowl in the microwave and set aside until needed.
• Beat together the cream cheese and mascarpone or creme fraiche until smooth and thick.
• Add the strawberries to the cheese mixture with the melted white chocolate and mix.
• Spoon the cheesecake filling into the base.
• Level the top and chill for about 4 hours until set.