Baker's Best White Velvet Cheesecake

Baker's Best White Velvet Cheesecake

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kelly ealey


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.


★★★★★ 1 vote

20 Min
45 Min


  • 2-8oz pkg
    cream cheese, softened @ room temp
  • 1/3 c
    granulated sugar
  • 1 tsp
    lemon juice, fresh
  • 6 oz
    baker's white chocolate, melted
  • 3/4 c
    sour cream
  • 2
    large eggs, @ room temp
  • 1 tsp
    vanilla extract

  • 1 c
    sour cream
  • 2 Tbsp
    granulated 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.
  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.
  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.
  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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About Baker's Best White Velvet Cheesecake

Course/Dish: Cakes Chocolate
Hashtags: #Cream #cheese

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