White Chocolate Cheesecake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 - 8 oz pkg of cream cheese- room temp
1 1/2 cups sugar
5 large to ex large or jumbo eggs
1 12 oz bag white chocolate chips- prefer Ghirardelli or other premium chocolate- finely chopped
1 teaspoon vanilla
1/2 cup heavy cream- don't substitute for 1/2 & 1/2 - it must be heavy cream
1/2 bar of white chocolate eating chocolate chopped or shaved as a garnish
20 raspberries as garnish- (optional)
Graham cracker or cookie crust
Crush 25 cookies of choice with 1/4 cup better in food processor till in fine meal
I like Oreo's or a chocolate chip variety for added flavor boost
You can also do half graham crackers and half cookies
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Directions: |
Directions:Beat cream cheese and sugar in large bowl with mixer. Add eggs and beat till fluffy about 1 minute. Add cream and vanilla and mix till well blended. Add chocolate last and fold in.
Press cookie mixture into bottom of large greased spring form pan. Many times when you buy springforms they give you a set with several pans of differing sizes. You may choose to use two smaller pans and freeze one.
Pour cream cheese mixture into greased spring form pan. Place pan on a cookie sheet with a lip and add 1/2 cup water to cookie sheet to create a steam bath for cheesecake.
Bake at 350º for 15 minutes then drop heat to 300º for 50-70 minutes depending on the size of the pan you chose.
Cheesecake will be golden brown on top with a few cracks and center will be set but still a little jiggly.
Cool completely before putting in refrigerator. Remove outside ring of springform before refrigerating. Refrigerate a minimum of 4 hours before serving. Garnish with shaved white chocolate bar and raspberries. I usually serve with whipped topping. |
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Number Of
Servings: |
Number Of
Servings:8-10 |
Preparation
Time: |
Preparation
Time:20 minutes |
Personal
Notes: |
Personal
Notes: This is our favorite cheese cake recipe and tastes the most like a good restaurant style New York cheese cake. You can also garnish or serve with other fruits. If it is strawberry season, I serve with strawberries.
This keeps for a good 2 weeks in the refrigerator and can be frozen for up to 6 months.
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