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White Chocolate Cheesecake Topping





  • Have all ingredients at room temperature before mixing.
  • Carefully melt white chocolate.  Chocolate burns easily.  I’ve found 15 minute spurts at 100% in the microwave, stirring in between spurts, works well.  When a few chunks of white chocolate remain, remove from microwave and stir with a spoon or spatula.  The heat from the bowl will melt the remaining solid pieces of chocolate.
  • When adding the white chocolate to the batter, the temperature of the white chocolate should be tepid, not hot or cold.  Adding hot chocolate to the batter will result in the chocolate seizing, or clumping.  
  • Use a good quality coverture white chocolate instead of coating chocolate.  You can find Lindt white chocolate bars in the candy aisle of most groceries.
  • Some of the more common reasons cheesecakes crack are due to over mixing the batter.  Mix just enough to thoroughly combine on low speed.  Another reason is failure to run a knife around the baked cheesecake.  Do this as soon as it is removed from the oven.
  • Leave cake in springform pan until thoroughly cool.
  • To remove, run the knife around the cake, again.  Open spring attachment.  Place a piece of plastic wrap over the top of the cheesecake.  On top of the plastic wrap, place a cardboard round.  Flip cake and gently lift the removable bottom.  Next remove the parchment paper.  Place a cardboard round or a serving plate on the bottom.  Flip and remove the cake round.
  • This cheesecake does not freeze well.  Will keep refrigerated for 5 days