Baker's Best White Velvet Cheesecake
2-8oz pkgcream cheese, softened @ room temp
1/3 cgranulated sugar
1 tsplemon juice, fresh
6 ozbaker's white chocolate, melted
3/4 csour cream
2large eggs, @ room temp
1 tspvanilla extract
1 csour cream
2 Tbspgranulated sugar
·white chocolate curls and or fresh fruit
How to Make Baker's Best White Velvet 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.
- 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.
- *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.
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.