Baker's Best White Velvet Cheesecake
By
kelly ealey
@kel69
1
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.
Ingredients
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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
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TOPPING
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1 csour cream
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2 Tbspgranulated sugar
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GARNISH
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·white chocolate curls and or fresh fruit
How to Make Baker's Best White Velvet Cheesecake
- 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. - *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.
