baker's best white velvet cheesecake

Name: Baker's Best White Velvet Cheesecake
Prep time: 20 min
Cook time: 45 min
Yield: 10
Ingredients: 2-8oz package(s) cream cheese, softened @ room temp; 1/3 cup(s) granulated sugar; 1 teaspoon(s) lemon juice, fresh; 6 ounce(s) baker's white chocolate, melted; 3/4 cup(s) sour cream; 2 - large eggs, @ room temp; 1 teaspoon(s) vanilla extract; ## TOPPING; 1 cup(s) sour cream; 2 tablespoon(s) granulated sugar; ## GARNISH; - white chocolate curls and or fresh fruit

(1 RATING)

89 Pinches

kelly ealey

Calgary, AB

Updated on Mar 16, 2013

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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prep time 20 Min

cook time 45 Min

method ---

yield 10 serving(s)

Ingredients

2-8oz packages cream cheese, softened @ room temp
1/3 cup granulated sugar
1 teaspoon lemon juice, fresh
6 ounces baker's white chocolate, melted
3/4 cup sour cream
2 - large eggs, @ room temp
1 teaspoon vanilla extract
TOPPING
1 cup sour cream
2 tablespoons granulated sugar
GARNISH
- white chocolate curls and or fresh fruit

How To Make baker's best white velvet cheesecake

Step 1

CHEESECAKE: *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.

Step 2

Add 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.
Step 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.
Step 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.
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