White Chocolate Cheesecake Day 2025 is on Thursday, March 6, 2025: I need a recipe for white chocolate and ginger cheesecake - anyone help?

Thursday, March 6, 2025 is White Chocolate Cheesecake Day 2025. National White Chocolate Cheesecake Day National White Chocolate

So what can make cheesecake better still? Which makes it from chocolate, obviously! There isn’t any better dish to dedicate each day to honoring – particularly if which involves eating it. Whomever made the decision to begin White Chocolate Cheesecake Day would have been a large fan of the tasty dessert.Even if you expect cheesecake quality recipes to possess came from within the twentieth century, you’d be wrong. A kind of cheesecake really goes back towards the Ancient Greeks and appears to possess been available in the first Olympics in 776 BC! The recipe spread after that and it has been refined on the way, especially by using cream cheese as opposed to the flour, honey and cheese elements from the earliest version.You will find 100s of versions of Whitened Chocolate Cheesecake quality recipes, so you’ll make sure to discover the perfect dessert. Alternatively, celebrate your day by creating your personal version!

white chocolate-ginger cheesecake

Ginger's peppery flavor is the perfect foil for white chocolate. Here, the ginger is used in several forms, each contributing its own nuance: Crystallized ginger provides texture and a warm bite to the filling, gingersnaps are used for the crust, and ground ginger enhances both crust and filling. Begin making this dessert a day ahead.

Servings: Serves 12 to 14.

Ingredients

CRUST

13 ounces gingersnap cookies (about 50 cookies)

2 tablespoons sugar

1 teaspoon ground ginger

6 1/2 tablespoons unsalted butter, melted, cooled

FILLING

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

Preparation

FOR CRUST: Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Wrap outside of pan with 2 layers of heavy-duty foil. Finely grind cookies, sugar and ginger in processor. Add butter; blend until moist clumps form. Press onto bottom and up sides of pan. Chill while preparing filling.

FOR FILLING: Position rack in center of oven and preheat to 300°F. Stir white chocolate in top of double boiler set over hot water until chocolate melts. Cool to lukewarm, stirring occasionally.

Using electric mixer, beat cream cheese and sugar in large bowl until fluffy, about

3 minutes. Add eggs and yolk 1 at a time, beating just until combined after each addition. Beat in vanilla and ground ginger. Gradually beat in melted white chocolate. Stir in crystallized ginger.

Transfer filling to prepared crust. Place springform pan in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of springform pan. Bake until cheesecake puffs and edges crack slightly, about 1 1/2 hours.

Transfer cake to rack. Run small knife around sides of cake to loosen. Cool completely. Remove foil from pan sides. Chill cake overnight. (Can be prepared

3 days ahead. Cover and keep chilled.)

Release pan sides. Transfer cake to platter. Top with chocolate curls.

WHITE CHOCOLATE CHEESECAKE

Makes one 9-inch Cheesecake.

1 cup pecan halves, divided

1 1/2 cups graham cracker crumbs

1/4 cup sugar

1/4 cup margarine or butter, melted

3 (8-ounce) packages cream cheese, softened

1 (14-ounce) can Sweetened Condensed Milk

(NOT evaporated milk)

4 eggs

1 (6-ounce) package white chocolate baking squares, melted

2 teaspoons vanilla extract, divided

1 (21-ounce) can cherry pie filling

Whipped cream or topping

Reserve 5 pecan halves for garnish. Finely chop and toast remaining pecan halves.

Preheat oven to 300ºF. Mix crumbs, chopped pecan halves, sugar and melted margarine or butter; press firmly on bottom of 9-inch springform pan.

Beat cream cheese in large bowl with mixer at medium speed until fluffy. Gradually beat in sweetened condensed milk until smooth. Blend in eggs, melted chocolate and 1 teaspoon vanilla. Pour into prepared pan.

Bake 1 hour or until center is set. Cool completely at room temperature. Refrigerate for at least 4 hours.

Mix cherry pie filling and remaining vanilla. Remove side of springform pan. Spoon cherry mixture over cheesecake. Garnish with dollops of whipped cream or topping around edge and reserved pecan halves. Cut into wedges to serve. Refrigerate leftovers.

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What are some creative St. Patrick's Day treats?

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Sweet Irish Bread

1/4 cup butter

1 cup white sugar

2 eggs, beaten

2 cups all-purpose flour

1/2 teaspoon baking soda

1 teaspoon cream of tartar

1 pinch salt

1 cup sour cream

1 cup raisins

Directions:

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan. I use a glass one.

2. In a medium bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the sour cream. Sift together the flour, baking soda, cream of tartar and salt; stir into the sour cream mixture until just blended. Fold in raisins. Transfer the batter to the prepared loaf pan.

3. Bake for 50 to 60 minutes in the preheated oven, or until a small knife inserted into the crown, comes out clean.

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Guinness® and Chocolate Cheesecake

1 cup crushed chocolate cookies

1/4 cup butter, softened

2 tablespoons white sugar

1/4 teaspoon unsweetened cocoa powder

3 (8 ounce) packages cream cheese, softened

1 cup white sugar

3 eggs

1/2 pound semisweet

chocolate chips

2 tablespoons heavy cream

1 cup sour cream

1 pinch salt

3/4 cup Irish stout beer (e.g.Guinness®)

2 teaspoons vanilla extract

1 (1 ounce) square semisweet chocolate

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Prepare a 9 inch springform pan with butter.

2. Combine the crushed cookies, butter, 2 tablespoons sugar, and cocoa in a small bowl; mix; press into the bottom of the prepared springform pan.

3. Place the cream cheese in a large bowl and beat with an electric mixer set to low speed until smooth. While beating, slowly add 1 cup sugar and then the eggs, one at a time. Continue beating until smooth.

4. Combine the chocolate chips and heavy cream in a microwave-safe bowl. Heat in the microwave until the chocolate is completely melted, stirring every 30 seconds. Beat the chocolate into the cream cheese mixture. Add the sour cream, salt, beer, and vanilla; blend until smooth. Pour the mixture over the crust. Place the pan into a large, deep baking dish. Fill the dish with water to cover the bottom half of the springform pan.

5. Bake the cheesecake in the water bath in the preheated oven for 45 minutes; turn oven off; leave the cheesecake in the oven with oven door slightly ajar another 45 minutes; remove from oven. Run a knife along the edge of the cheesecake to loosen from pan. Chill in refrigerator at least 4 hours.

6. Melt the semisweet chocolate in a small bowl using the microwave. Make chocolate clovers by dropping 3 small drops of melted chocolate close to one another on waxed paper. Drag a toothpick from between two dots outward to make the stem; chill until hardened. Arrange the chocolate clovers on top of the chilled cheesecake for decoration.

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Irish Potato Candy

1/4 cup butter, softened

1/2 (8 ounce) package cream cheese

1 teaspoon vanilla extract

4 cups confectioners' sugar

2 1/2 cups flaked coconut

1 tablespoon ground cinnamon

Directions:

1. In a medium bowl, beat the butter and cream cheese together until smooth. Add the vanilla and confectioners' sugar; beat until smooth. Using your hands if necessary, mix in the coconut. Roll into balls or potato shapes, and roll in the cinnamon. Place onto a cookie sheet and chill to set. If desired, roll potatoes in cinnamon again for darker color.

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Irish Flag Cookies

1 cup butter

1 1/2 cups confectioners' sugar

1 egg

1 teaspoon vanilla extract

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cream of tartar

Directions:

1. In a large bowl, cream together butter and confectioners' sugar. Beat in egg and vanilla extract. Mix well.

2. In a medium sized bowl, stir together the flour, baking soda and cream of tartar. Blend into the butter mixture. Divide dough into thirds and shape into balls.

3. Working with 1/3 of the dough at a time, roll out dough to 1/4 inch thick on a floured surface. With a knife, cut dough into rectangles about 2 inches high by 3 inches long. (6 x 8 cm).

4. Place rectangles on an ungreased cookie sheet, 2 inches apart. Bake in a preheated 350 degree F (175 degrees C) oven until lightly browned. Cool completely on wire rack.

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Does anyone have the White Chocolate Raspberry Cheesecake recipe from Womans World Magazine?

I found one in Woman's Day: