March 6th is National White Chocolate Cheesecake Day #WhiteChocolateCheesecakeDay. I don’t know about you but for me personally and Charlie were going to pass on celebrating White Chocolate Cheesecake because we don’t care for most Cheesecakes.
As for David he loves all Cheesecakes and if Charlie and I had still been #Homeschooling full time in Charlie’s Cooking Class I would have had Charlie make David a White Chocolate Cheesecake. Would you like a slice of the Cheesecake?’
Instead I think I will take David to the Cheesecake Factory and he can try there White Chocolate Cheesecake while I have the Upside Down Pineapple Cheesecake. Would you like a bit of it? You better hurry because its so good it’s not going to last me very long.
Come and celebrate National White Chocolate Cheesecake Day with my family which is celebrated every year on March 6th, a day dedicated to a unique version of everyone’s favorite dessert. Did you know Cheesecake is a sweet dessert made with soft fresh, Cream, or Cottage Cheese, Eggs, and Sugar, on a crust of crushed Graham Crackers, Cookies, Pastry, or Sponge Cake?
Cheesecakes can either be baked or frozen until the Cheese and other components settle into a solid piece. Cheesecake is often served topped with Fruit, Chocolate, Compote, or Whipped Cream. The most common Cheesecake flavors are Blueberry and Strawberry, but today is about, the White Chocolate Cheesecake.
Ancient records show that the early Aztec and Mayan people consumed Chocolate in religious rituals. Not the Chocolate we are familiar with today, but the Cocoa Bean. Once the early Europeans were introduced to Chocolate, many consumed it as a beverage, and after gaining popularity, people started experimenting with many recipes.
Soon after, Chocolate Cake enjoyed unparalleled popularity in the 19th Century, and people started using Chocolate in more baked goods. Confectioners realized that Chocolate in desserts had an immense marketing value.
White Chocolate, on the other hand, appeared much later. The Nestle Company began making White Chocolate in the 1930s. Meanwhile, in North America, Kuno Baedeker developed White Chocolate in 1945.
In the strictest sense of the term, White Chocolate isn’t Chocolate at all. It is made from Cocoa Butter, Sugar, Milk Solids, and sometimes, Vanilla. It does not contain Cocoa solids, which are found in Milk Chocolate and Dark Chocolate.
The origin of Cheesecake is easily traced. During the 1930s, the famous New York-style Cheesecake was created at a restaurant called Lindy’s, combining Cream Cheese and Cake into one delicious treat. While the restaurant shut down in the 1960s, the owner of the restaurant released the recipe to the public through the magazine Duncan Hines which acclaimed restaurants consult for their food innovations. Since then, the recipe has traveled far and wide, and today almost every restaurant serves Cheesecake with its own variation of the original recipe.
White Chocolate is made with a blend of Sugar, Cocoa Butter, Milk products, Vanilla, and a fatty substance called Lecithin. Technically, White Chocolate is not Chocolate and it doesn’t really taste like one because it doesn’t contain Chocolate Solids. Chocolate Nibs are ground into a paste called Chocolate Liquor.
A New York Cheesecake is the larger, richer, and more indulgent cousin of the traditional Cheesecake. This Cheesecake steps it up a notch with even more Cream Cheese and the addition of Cream or a few extra Egg Yolks to create an ultra-rich, creamy, and larger-than-life Cheesecake.
The primary difference between No-Bake Cheese and Baked Cheesecake is that the baked one has a better texture. In particular, Baked Cheesecake has a creamy and smooth texture which is hard to achieve with a No-Bake Cheesecake recipe. The Baked Cheesecake tends to be fluffy and moist even if it’s baked.
National White Chocolate Cheesecake Day Activities
- You can find a recipe online for White Chocolate Cheesecakes on the following websites including Ghirardelli, AllRecipes, and FoodNetwork for White Chocolate Cheesecake you can try at home on National White Chocolate Cheesecake Day.
- If you have the means and the opportunity head on over to a specialty Bakery or a famous restaurant that serves Cheesecake and treat yourself to a big slice of White Chocolate Cheesecake.
- Along with Cheesecakes, you can also celebrate National White Chocolate Cheesecake Day by trying recipes that use White Chocolate. The more the merrier.
Facts About Cheesecake
- Would you like a Cheesecake-flavored postage stamps which are available at the Austrian Postal Services?
- For those that love Cheesecake make sure you check out Red Velvet because its’ the most popular Cheesecake.
- The most expensive Cheesecake costs $5,000 and it takes five days to prepare it. How many slices would you like? I’m going to pass and Charlie and David said they are as well.
- Did you know the largest Cheesecake ever made was by Philadelphia Kraft Foods Mexico and the Cheesecake was made in 2009 in Mexico, which weighed 4,703 pounds.
- Here is a fun fact for you not all Cheesecakes are desserts there is savory Smoked Salmon Cheesecake which is made in Scotland. Which I will pass on. How about you?
Why People Love National White Chocolate Cheesecake Day
- Did you know Cheesecake is probably one of those few desserts that everyone loves? Which is why Cheesecake deserves a day of celebration. Don’t you agree?
- Having Cheesecake every day is not a good idea but National White Chocolate Cheesecake Day is the perfect day to indulge yourself and remember #calories don’t count today. Do they?
- On National White Chocolate Cheesecake Day it’s the perfect opportunity to don the Chef’s hat and try new recipes.
Recipe for White Chocolate Cheesecake
Ingredients
- 7 whole cinnamon graham crackers, crushed
- 1/4 cup sugar
- 1/3 cup butter, melted
- FILLING:
- 4 packages (8 ounces each) cream cheese, softened
- 1/2 cup plus 2 tablespoons sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- 4 large eggs, room temperature, lightly beaten
- 2 large egg yolks, room temperature, lightly beaten
- 8 ounces white baking chocolate, melted and cooled
- STRAWBERRY SAUCE:
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 1/2 cup water
- 1-1/2 cups chopped fresh strawberries
- Red food coloring, optional
- Melted white chocolate:
Directions
Spread strawberry sauce over top of cheesecake; drizzle with melted white chocolate. Refrigerate leftovers.
In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom and 1 in. up the side of a greased 10-in. springform pan.
In a large bowl, beat the cream cheese, sugar, flour and vanilla until well blended. Add eggs and egg yolks; beat on low speed just until combined. Stir in white chocolate. Pour over crust. Place pan on a baking sheet.
Bake at 350° for 45-50 minutes or until center is just set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
For sauce, in a large saucepan, combine the sugar, cornstarch and water until smooth. Add strawberries. Bring to a boil; cook and stir until thickened. Remove from the heat; stir in a few drops of food coloring if desired. Cool.
Thank you,
Glenda, Charlie and David Cates
