White Chocolate Topping For Cheesecakes

By Griselda M., last updated on September 18, 2021

Are you a White Chocolate Lover? Who isn’t right? In this post, we’ve come with a few tricks, interesting information about white chocolate, the easiest White Chocolate Topping, and a White Chocolate Cheesecake recipe that you would want to cook right away.

This chocolate is delicious and creamy, we already know that. In the next paragraph, you’ll know the reason. Let’s get started!

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White Chocolate Topping for Cheesecakes?

You’re in the right place! We have 2 delicious recipes that will blow your mind, and the only one responsible for this it’s our protagonist… Mr. White Chocolate.

White Chocolate Facts

Mr. White behaves differently than his cousin Mr. Dark Chocolate. Why? Here are some interesting facts you need to know before cooking with it.

• It’s technically not chocolate at all, it’s cocoa butter.
• Cocoa butter?… This is the fat from cocoa beans. It gets extracted from the cocoa beans.
• It doesn’t contain cocoa solids.
• During the process of chocolate manufacturing, the cocoa beans are separated from the fat -or butter-, which is the White Chocolate primary ingredient.
• It’s made from cocoa butter, sugar, milk solids, soy lecithin, and vanilla -or another flavor-.
• Cocoa butter is one of the most stable fats known in the world.
• Its place of origin is Switzerland.
• Invented by Nestlé company.
• The first white chocolate bar came out in the 1930s.
• Its color: pale yellow or ivory.
• The more yellow it is; the more quality it has.
• Dark chocolate contains caffeine and Theobromine… White chocolate contains only trace amounts compared to dark chocolate.
• There is a National White Chocolate Cheesecake Day, on March 5th.
• It has a storage lifetime of 2 to 5 years. This has to be stored in a cool and dark place, not in the refrigerator due to its fat absorbs other odors.
• Contains natural antioxidants.
• Often sold to the pharmaceutical and the cosmetic industry, because of the perfect melting quality for lipsticks.
• It melts at a lower temperature than dark chocolate.
• Products having a white color -not yellowish- are often NOT white chocolate, this would only give you a pleasant sugary flavor, but that’s all. Therefore we must not use it for cooking or melting.

How to Melt White Chocolate?

Before getting into our recipe steps, you need to make sure you know how white chocolate behaves, this is a very important thing to know in order to avoid burning or damaging our chocolate. I bet you want to know why it melts in your mouth!

Therefore, let us tell you that there’s another great quality about white chocolate, and that is being the only vegetable fat that stays solid at room temperature! And this is the reason why it melts in your mouth.

Certainly, having a lower burning point of 44 degrees, it’s very easy to burn and if this happens, we can’t save it. It was necessary for you to know this before getting to melt your white chocolate. And with this being said, let us now tell you that there are two successful ways to melt it.

Method #1: The Double Boiler

For this, you’ll need a metal bowl, a knife or grater, and a saucepan.

1. Chop your white chocolate into small pieces -1 or 1.5 centimeters-, and set aside. You can also use white chocolate drops.
2. Meanwhile, fill your saucepan halfway with water and let it boil.
3. Place your metal bowl on top, make sure this doesn’t touch the boiling water. That way we avoid vapor getting into your chocolate. If this happens, it won’t temper.
4. Reduce the flame to low.
5. Add your chocolate pieces -or drops- to the bowl. Stir continuously.
6. DON’T cover your chocolate.
7. Remove your chocolate from the heat once you see is 90% melted. Keep stirring.

Method #2: The Microwave

We need to carefully do this, the way to do it is to heat it in short increments and stir in between these to avoid overheating. You’ll notice if this happens because it gets grainy and lumpy.

For this method, you’ll need a microwave-safe glass bowl and a spatula.

1. Put the white chocolate pieces in your glass bowl.
2. DON’T cover the bowl.
3. Warm your chocolate for 30 seconds at a time.
4. Stir in between to distribute the temperature.

Recipe #1: White Chocolate Sauce (Ganache)

Equipment

• Saucepan
• Wood or Heatproof Spatula

Ingredients

• 1 cup Whole Milk
• 3 cups White Chocolate Drops
• 3 tbsp Sugar
• 1/2 tsp Vanilla Extract

Instructions

Step 1

Put your saucepan on medium flame.

Step 2

Add all of the ingredients, starting with the whole milk.

Step 3

Stir until the ingredients are completely melted.

Step 4

Remove the sauce from the heat when smooth.

Step 5

Let it cool at room temperature and pour on top of your cheesecake or your favorite dessert.

Recipe #2: White Chocolate Cheesecake with Passion Fruit 

Equipment

• Food processor
• 8 inch springform pan
• Baking paper
• Electric beater

Ingredients

• 100 g Biscuits
• 50 g Butter Melted
• 250 ml Milk Cream
• 250 g Cream Cheese
• 250 g Mascarpone Cheese
• 125 g Sugar
• 500 g White Chocolate Melted
• Passion Fruit Pulp

Instructions

Step 1

Make breadcrums in a food processor with the biscuits. Add the butter and process again.

Step 2

Pour the mixture into your springform pan and press firmly.

Step 3

Whisk your dairy products with the sugar and the melted chocolate until smooth.

Step 4

Pour this onto your springform pan and get it in the fridge for about 3 hours.

Step 5

Take it out of the fridge, top it with the passion pulp, serve and enjoy!

In Conclusion

White Chocolate is one of the best toppings and cheesecake flavors from all times.

In the same vein, you might also want to know that according to the FDA -Food and Drug Administration-, and the CFIA -Canadian Food Inspection Agency-, since 2004, white chocolate can legally be called chocolate if contains 20% or more of cocoa butter. It may not contain palm oil or coconut oil.

So make sure next time you go shopping for chocolate, to take this valuable information with you.

Enjoy!

Read more about Chocolate Sauce Topping For Cheesecakes