If you've got any questions about this Lindt White Chocolate Cheesecake (No Bake), please leave me a comment and I'll reply ASAP. Happy Baking everyone!
Sorry to hear this adding melted chocolate to cheesecake can be tricky I have had this happen to me (and I've made lots of cheesecakes) and it's so disappointing and more than likely is down to the temperatures of chocolate being added to the mixture @@yazz . What I do now to prevent this is add the cooled melted chocolate to the cheese and icing sugar (when I have it fully mixed in) mix and then add the double cream. Hear are the common reasons for it happening . White chocolate cheesecake can seize for several reasons, similar to issues with regular white chocolate. When white chocolate seizes, it means that the cocoa butter in the chocolate has separated from the other components, resulting in a thick, grainy, or lumpy texture. Here are some common reasons for white chocolate cheesecake to seize and tips to prevent it: Overheating the chocolate: White chocolate is more sensitive to heat than dark or semi-sweet chocolate. If you melt it at too high a temperature or for too long, it can seize. Use low heat and stir frequently when melting white chocolate. A microwave or a double boiler is a good way to melt it gradually. Contact with water: Even a small amount of moisture can cause white chocolate to seize. Ensure that all your utensils, bowls, and spatulas are completely dry when working with white chocolate. Be cautious of condensation, as it can introduce moisture to the chocolate. Sudden temperature changes: Rapid changes in temperature can cause the cocoa butter in white chocolate to solidify quickly, leading to seizing. Allow the melted white chocolate to cool slightly before incorporating it into your cheesecake mixture, and make sure your other ingredients are not too cold. Poor quality white chocolate: Some lower-quality white chocolate can be more prone to seizing. Using high-quality white chocolate with a high cocoa butter content can help prevent this issue.
Thank you very much for the lovely comment. A strawberry compote would be lovely poured over it. Here is a quick short on one I make czcams.com/users/shortsthEnWeaT79c
Just been doing mini cheesecakes for the past 2 days, lemon, and some strawberry, got a batch in fridge just now ready for a bit of decoration, not tried white chocolate before, I'll certainly try it now.
I love making mini cheesecake just think they look great for serving as a dessert and so many options for decorating them individually so they don't all look the same. Thank you x
Can you make a strawberry white chocolate cheesecake? Or can you substitute the raspberries for strawberries in your raspberry cheesecake recipe? Yours Truly Yvonne from Pa.
Do you think I can substitute white chocolate with ruby chocolate? I can't use eggs because of the yolk color changing the color - but I'm worried it won't be firm enough without eggs. Would a bit of gelatine help? Thanks.
![White Chocolate and Raspberry Cheesecake [No Bake]](http://i.ytimg.com/vi/-L7qsaKcsnY/mqdefault.jpg)
If you've got any questions about this Lindt White Chocolate Cheesecake (No Bake), please leave me a comment and I'll reply ASAP. Happy Baking everyone!
Hi my choclate seizes and hardens each time made this 3 times now.... let all ingredients get to room temperature but still hardens up 😢
Sorry to hear this adding melted chocolate to cheesecake can be tricky I have had this happen to me (and I've made lots of cheesecakes) and it's so disappointing and more than likely is down to the temperatures of chocolate being added to the mixture @@yazz . What I do now to prevent this is add the cooled melted chocolate to the cheese and icing sugar (when I have it fully mixed in) mix and then add the double cream. Hear are the common reasons for it happening . White chocolate cheesecake can seize for several reasons, similar to issues with regular white chocolate. When white chocolate seizes, it means that the cocoa butter in the chocolate has separated from the other components, resulting in a thick, grainy, or lumpy texture. Here are some common reasons for white chocolate cheesecake to seize and tips to prevent it:
Overheating the chocolate: White chocolate is more sensitive to heat than dark or semi-sweet chocolate. If you melt it at too high a temperature or for too long, it can seize. Use low heat and stir frequently when melting white chocolate. A microwave or a double boiler is a good way to melt it gradually.
Contact with water: Even a small amount of moisture can cause white chocolate to seize. Ensure that all your utensils, bowls, and spatulas are completely dry when working with white chocolate. Be cautious of condensation, as it can introduce moisture to the chocolate.
Sudden temperature changes: Rapid changes in temperature can cause the cocoa butter in white chocolate to solidify quickly, leading to seizing. Allow the melted white chocolate to cool slightly before incorporating it into your cheesecake mixture, and make sure your other ingredients are not too cold.
Poor quality white chocolate: Some lower-quality white chocolate can be more prone to seizing. Using high-quality white chocolate with a high cocoa butter content can help prevent this issue.
Scrummy white chocolate cake. Thanks for sharing 👍 🥰
Thank you Diane x
Wow this is gorgeous. I was going to add strawberries as they are in season now, but I think this is just perfect as is.
Thank you very much for the lovely comment. A strawberry compote would be lovely poured over it. Here is a quick short on one I make czcams.com/users/shortsthEnWeaT79c
Just been doing mini cheesecakes for the past 2 days, lemon, and some strawberry, got a batch in fridge just now ready for a bit of decoration, not tried white chocolate before, I'll certainly try it now.
I love making mini cheesecake just think they look great for serving as a dessert and so many options for decorating them individually so they don't all look the same. Thank you x
This cheesecake looks like the best ever!!
This is what im looking to make for my anniversary this month. Both my husband and 4yo loves cheesecake.
Happy Anniversary it's lovely to celebrate with something homemade. Enjoy the cheesecake x
@@ScrummyTVthank you ❤
I was waiting to find this recipe
Hope you like it!
Can you make a strawberry white chocolate cheesecake? Or can you substitute the raspberries for strawberries in your raspberry cheesecake recipe?
Yours Truly
Yvonne from Pa.
Hi Yvonne yes you could do that and it would work perfect.x
Looks so tasty!
Thank you 😋
Do you think I can substitute white chocolate with ruby chocolate? I can't use eggs because of the yolk color changing the color - but I'm worried it won't be firm enough without eggs. Would a bit of gelatine help? Thanks.
Hi there am sure ruby chocolate will be fine. There's no eggs in this cheesecake as it's a no bake.
@@ScrummyTV Thank you very much. I'll try and see how it goes.
I r going to do that in dark chocolate does it have to be Lindt
Looks absolutely gorgeous 🤗
No it doesn't have to be Lindt any dark chocolate will be fine :) Hope you like it x
@@ScrummyTV I will your recipe's haven't let never let me down 🤗
Enjoy the rest of the weekend 🤗🍀