White Chocolate Cheesecake
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|1 c||graham crackers, crushed (crumbs)|
|3 Tbsp||butter (melted)|
|2 lb||(4--8ozs.pkgs.) cream cheese room temp.|
|1 tsp||vanilla extract|
|8 oz||white chocolate, melted (i used the chips)|
Casar, NC (pop. 297)
Member Since Feb 2012
The people where my husband and son works had a holiday lunch about 4 yrs. ago. This man had brought this white chocolate cheesecake. My son fell in love with this cake. He got the recipe and shared it with me. This is so rich and delicious. The man told my son, the trick to this cheesecake is to bake it in a pampered chef springform pan, & a hot water bath. It has a glass bottom in this pan. So of course we had to order the pan.
Make the crust , and press it into the springform pan, bottom and up a little ways around the edges.
For the cake-- CREAM the sugar and cream cheese together Add vanilla extract.
Beat eggs in one at a time.
Blend in (melted) chocolate.
Pour into the prepared crust.
Wrap the pan in tin foil, so the water cannot enter the pan. Make sure the foil is up around the sides.
Place the prepared pan into another pan that is bigger so you can pour water in around the cake pan.
Bake in springform pan in the water bath at 450 degrees for 20 minutes.
REDUCE HEAT TO 250 degrees and continue to bake for 1 hour or until firm. (IT will firm up a little once you take it out . When it starts to cool).
Refrigerate at least 8 hours before removing from pan.
You can serve with pureed raspberries, sweetened to taste with honey or sugar ( this is optional) It is very good just like it is.
THE AMOUNT IT SERVES DEPENDS ON HOW BIG YOU SLICE IT.