Saturday, April 22, 2017

White Chocolate Cheesecake

If you know me well, you know I don't love white chocolate.  I love all other chocolate!  My friend Michelle makes this White Chocolate Cheesecake on a regular basis.  I decided to make it for our Easter lunch.  I thought it was fabulous.  Chris said he couldn't really detect the white chocolate in the cheesecake. However, the 12 oz of white chocolate makes for a very yummy, very creamy cheesecake.  You will love it!  I served it with raspberry sauce.  It is yummy plain or with the sauce.  I couldn't stay out of it!  The crust tastes like a sugar cookie too!




White Chocolate Cheesecake

Crust:

1/2 cup butter, softened
1/4 cup sugar
1/2 tsp vanilla
1 cup flour

Mix first three ingredients with a mixer until fluffy, Gradually add flour and mix on low.  Press into the bottom of a 9 " spring form pan.  Prick with fork.  Bake at 325 for 25 minutes or until golden brown.

Cheesecake:

4 pkg ( 8 oz each) cream cheese, softened
1/2 cup sugar
1 tsp vanilla
4 eggs
12 oz white chocolate baking bars (Bakers or Ghiradelli or Lindt), melted and slightly cooled

Mix cream cheese, sugar and vanilla until blended.  Add eggs, one at a time on low speed until blended.  Blend in melted chocolate.  Pour over baked crust.

Bake at 325 for 55 - 60 minutes or until center is almost set and cheesecake is golden.  Remove from oven and run spatula around rim to loosen cake.  Cool before removing from rim.  Refrigerate at least four hours or over night.  Serve plain or with sauce.

Raspberry Sauce:

2 tsp cornstarch
3 Tbsp sugar (or more to taste)
1/4 cup water
12 oz bag frozen raspberries, thawed
fresh raspberries for garnish

In a small saucepan, combine cornstarch, water and sugar.  Add raspberries and bring to a boil, stirring occasionally.  Bring to a boil and boil one minute, stirring constantly.  Serve warm or cold.

*Strain through a cheesecloth or a strainer if you prefer no seeds.  Great either way but I prefer no seeds!

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