With chunks of creamy cheesecake surrounded by an earthy green tea base and generously scattered with white chocolate pieces, it makes for such a treat! You just need to plan ahead a little because no-bake cheesecakes need at least a few hours in the fridge to set properly. square). (photos 1-4), Whisk together cream cheese and mascarpone cheese, then melt white chocolate in a jug in the microwave. Prepare as directed, stirring 3/4 cup chopped PLANTERS Macadamias into the batter before pouring over crust and baking as directed. or until edge is lightly browned. I’m sure you’ll love it, and it’s soooo easy to make. that's why we want to share a few recipes with you. Or sometimes there’s only one type and I don’t have a choice. Sneaky cooks’ inside info: the ratio of cream cheese to mascarpone to white chocolate doesn’t have to be exactly the same as mine! For the matcha chai cheesecake layer, pour the remaining cheesecake into a small saucepan over medium heat. I usually freeze this ginger and white chocolate cheesecake on the base of the springform pan I’ve made it in. I used a spatula held vertically to get the finish as flat as I could. Sift in Matcha Powder and Plain Flour, and mix well until well combined. So what sets it? I love the candied ginger. As explained above, I also don’t add any extra sugar as I figure there’s already plenty in the white chocolate. Supermarket own brand usually. Beat butter, 1/4 cup sugar and 1/2 tsp. The cacao butter gives the white chocolate taste and also helps to firm up the filling. Wanted to share a photo of my bake but I couldn’t attach it to this comment. I was looking for a cheesecake recipe and stumbled upon this. Add the remaining 1/4 of the brownie batter to the top of the matcha cheesecake layer in tablespoon dollops. Break up the white chocolate and melt in a glass jug in the microwave in 30-second bursts (I find 3 to 4 bursts about right). Defrosting is easy. A no-bake cheesecake is generally very simple to make. margarine, melted, for the crust ingredients. Required fields are marked *. It’s win-win all the way ! There is no additional cost to you. Just have a small piece. This ginger and white chocolate cheesecake sets quite easily. Oh my goodness this is SO good! Stir well, then press the crumbs into a 9-inch springform baking pan. Bake 25 min. The white chocolate doesn't hit you straight away - there's a hint of its milky, vanilla flavour as you eat. For the white chocolate cheesecake layer, melt the cacao butter over a double boiler and mix into the bowl of cheesecake mixture. 10. So far I’ve used several different types successfully: ginger in syrup from a jar, non crystallised or crystallised ginger from a packet, or just plain old candied ginger. It goes SO well with the ginger and white chocolate notes already in the cheesecake! I can’t believe how close it is. Instead of a caramel sauce we use a rhubarb and ginger compote which worked really well. I left mine overnight, mainly because I was making it at nearly midnight! In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Or maybe you just love the convenience of no-bake cheesecakes – especially when you have guests coming over! Beat … I think you’ll be fine up to 5 days actually, but it’s probably at its best for up to 3 days. 9. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used. vanilla in small bowl with mixer until light and fluffy. each) PHILADELPHIA Cream Cheese, softened, (4 oz. The finished cheesecake will look and taste fine! Beat cream cheese, remaining sugar and vanilla in large bowl with mixer until well blended. Melt 120g white chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes. So easy. Beat butter, 1/4 cup sugar and 1/2 tsp. Raw Vegan White Chocolate Matcha Cheesecake. Hi Natsy! Thanks so much for the feedback, Douglas. (photos 7-9), Smooth with a spatula or metal spoon, then let set in the fridge for a few hours or overnight. Your email address will not be published. New York White Chocolate Cheesecake Recipe - BettyCrocker.com the wagamama story; how to wagamama; recipes. Thank you so much for your feedback. 1/2 cup raw almonds. And yes, it will be good in the fridge for at least that long. (photos 5-6), Gradually whisk in the slightly cooled white chocolate. Add chocolate; mix well. Dip the bottoms of the macaroons into the chocolate, let the excess drip back into the bowl and place the macaroons on the baking sheets. Matcha . I mix 2 cream cheeses together, but don’t add any more cream as mascarpone cheese is already very creamy. springform pan on a double thickness of heavy-duty foil (about 18 in. Gradually beat in flour until well blended; press onto bottom of 9-inch springform pan. I served it at a family dinner and there certainly weren’t any complaints. To defrost, leave on the counter top for a couple of hours, then transfer to the fridge. A very small price to pay for cheesecake heaven. Spread over evenly, then cover and let set in the fridge for at least a few hours, or overnight. 1 pound good-quality chocolate (such as Lindt or Baker's), finely chopped 4 8-ounce packages cream cheese, room temperature 1/4 cup sugar 4 large eggs, room temperature 1 tablespoon vanilla extract 1 teaspoon ground ginger 2/3 cup minced crystallized ginger White chocolate curls; Method