Name: Chocolate-Covered White Cheesecake
Prep time: 30 min
Cook time: 30 min
Yield: 1
Ingredients: 1-1/2 cups chocolate wafer crumbs (about 27 wafers) -; 3 tablespoons butter, melted -; Filling: -; 3 packages (8 ounces each) cream cheese, softened -; 1/2 cup sugar -; 1/4 cup heavy whipping cream -; 1 teaspoon vanilla extract -; 3 large eggs, lightly beaten -; 1-1/2 cups vanilla or white chips, melted and cooled -; Glaze: -; 2 cups semisweet chocolate chips -; 1 cup heavy whipping cream -; 2 tablespoons butter -; 2 tablespoons sugar -; 1 cup vanilla or white chips, melted and cooled -; Striped chocolate kisses, optional -; Raspberries, optional -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Chocolate-Covered White Cheesecake

1. 1-1/2 cups chocolate wafer crumbs (about 27 wafers) -

2. 3 tablespoons butter, melted -

3. Filling: -

4. 3 packages (8 ounces each) cream cheese, softened -

5. 1/2 cup sugar -

6. 1/4 cup heavy whipping cream -

7. 1 teaspoon vanilla extract -

8. 3 large eggs, lightly beaten -

9. 1-1/2 cups vanilla or white chips, melted and cooled -

10. Glaze: -

11. 2 cups semisweet chocolate chips -

12. 1 cup heavy whipping cream -

13. 2 tablespoons butter -

14. 2 tablespoons sugar -

15. 1 cup vanilla or white chips, melted and cooled -

16. Striped chocolate kisses, optional -

17. Raspberries, optional -

How to cook deliciously - Chocolate-Covered White Cheesecake

1. Stage

In a small bowl, combine wafer crumbs and butter; press into the bottom of a greased 9-in. springform pan. Place pan a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack.

2. Stage

In a large bowl, beat the cream cheese, sugar, cream and vanilla until smooth. Add eggs; beat on low speed just until combined. Stir in melted vanilla chips. Pour into crust. Place pan on a double thickness of heavy-duty foil (about 16 in. x 16 in.). Securely wrap foil around pan.

3. Stage

Place springform pan in a larger baking pan. Add 1 in. hot water to larger pan. Bake at 350° for 65-70 minutes or until center is almost set. Remove pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

4. Stage

For glaze, place chocolate chips in a large bowl; set aside. In a heavy saucepan, bring the cream, butter and sugar to a boil over medium-high heat, stirring constantly. Pour over chocolate chips. Cool for 3 minutes. Stir until smooth and cool.

5. Stage

Remove sides of pan. Spread glaze over the top and sides of cheesecake. Refrigerate for 2 hours.

6. Stage

Drizzle melted vanilla chips over cheesecake. Garnish with kisses and raspberries if desired. Refrigerate leftovers.