baker's best white velvet cheesecake
(1 rating)
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This has been my go to Cheesecake recipe for 8 years.As the name implies it has a velvety, airy texture and quality.I have made this with a raspberry coulis that i thickened with cornstarch (or you could use canned pie filling strained of seeds)and swirled it throughout the cheesecake batter, Lemon curd is also nice swirled in the batter.**Also, i have made this using a variety of cookie crust; prebake crust 10-12 mins, cool slightly before adding filling and bake as directed only greasing sides of pan.
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(1 rating)
yield
10 serving(s)
prep time
20 Min
cook time
45 Min
Ingredients For baker's best white velvet cheesecake
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2-8oz pkgcream cheese, softened @ room temp
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1/3 cgranulated sugar
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1 tsplemon juice, fresh
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6 ozbaker's white chocolate, melted
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3/4 csour cream
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2large eggs, @ room temp
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1 tspvanilla extract
- TOPPING
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1 csour cream
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2 Tbspgranulated sugar
- GARNISH
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white chocolate curls and or fresh fruit
How To Make baker's best white velvet cheesecake
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1CHEESECAKE: *BEAT cream cheese, sugar and lemon juice until blended and smooth.Scrape down sides of bowl with a spatula during beating, to evenly incorporate batter.
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2Add the melted chocolate, sour cream and vanilla extract and mix well to combine.Add the eggs, 1 at a time, blending on high speed just to incorporate.
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3*POUR batter into a lightly greased or nonstick 8 1/2 inch (i used a 9 inch)springform pan; smooth top. *BAKE in a preheated 450 degree oven for 10 mins. Reduce heat to 250 degrees and bake 30-35 mins longer.
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4*TOPPING: Combine sour cream and sugar. Spread over cheesecake; bake 5 mins more. Remove from oven and run a sharp knife around sides; let cool on rack completely before removing sides. *REFRIGERATE overnight or at least 5 hours. Garnish with curls, fresh fruit or fruit sauce.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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