This White chocolate Cheesecake is so easy (since you don’t have to bake it!) and is a definite crowd pleaser.

FLUFFY WHITE CHOCOLATE CHEESECAKE


Courtesy of the Jello White Chocolate Pudding Box

• 1 pkg (8oz) Philadelphia Cream Cheese, softened
• 1 & 1/4 cups cold milk
• 1 pkg (3.3oz) JELL-O White Chocolate Flavor Instant Pudding
• 1  1/2 cups (Half of an 8oz tub) thawed Cool Whip whipped topping
• 1 Graham Pie Crust (6oz)

Beat cream cheese and 1/4 cup milk in large bowl with whisk until blended.

Add remaining milk and dry pudding mix. Beat for 1 minute. Stir in Cool Whip & spoon into crust.

Refrigerate for at least 4 hours, until set.

I found this page of information in a family recipe book, I’m not sure where it came from but I wanted to pass on the information for you. I’m pretty sure it was sponsored by Philadelphia Cream Cheese, so take tip #1 for what it’s worth. Most of the information pertains to baked cheesecakes (as opposed to the easy no-bake recipe I shared above!) but even still, I think it’s helpful. Enjoy!!

Tips for a Better Cheesecake

1. Use Philly

During tests of New York Style cheesecake made with Philadelphia Cream Cheese versus store brand versions, consumers rated Philadelphia Cheesecake as better tasting.

Cut cream cheese into cubes for faster softening and easier mixing

2. Set Out Ingredients

This allows ingredients to come to the same temperature before baking.

Set out ingredients on counter about 10 minutes before starting.

3. Use a Springform Pan

A springform pan with a removable outer rim allows for easy release of cheesecake while leaving crust intact.
Use a heavy-gauge pan and the size called for in recipe for even baking.

Spray sides of pan lightly with cooking spray before filling to help prevent cheesecake from sticking and cracking.

4. Preheat Oven

While preparing filling, heat oven to recommended temperature to ensure proper heat level when ready to bake.

Bake cheesecakes on middle rack of oven unless recipe indicates otherwise.

Help prevent cheesecake from cracking by baking it in a moist oven. Place a 13×9 inch baking pan half-filled with hot water on bottom rack of oven while cheesecake bakes on middle rack.

5. Do Not Over-beat

Over-stirring can add too much air into batter, which can cause cheesecake to crack.

Beat in eggs, one at a time, on low speed until just blended. You can also stir eggs in by hand with a spatula.

Gently stir in flavoring ingredients such as chocolate, fruit or nuts at the end of the mixing process or as directed in recipe.

6. No Peeking

Opening the oven door while cheesecake is baking causes drafts that may lead to cracking. Cheesecake is done if the top is slightly puffy and set except for a small area in the center that should still appear soft and jiggly. This will set upon cooling.

Do not insert a knife into the center to check for doneness as this will also cause cracking upon cooling.

When done, remove cheesecake from oven and place on wire rack (But don’t remove cheesecake from pan – see #7)

7. Loosen Immediately

To prevent cracking, immediately run a knife or thin metal spatula around the edge of the cheesecake to loosen from sides of pan.

Do not unlock fastener or remove from pan right away.
Cool cheesecake, away from drafts, for about an hour before refrigerating.

To remove pan, unlatch fastener and lift straight up, away from cheesecake. Refrigerate cheesecake for time indicated in recipe or overnight to allow flavors to blend.