Showcase dipped fruit atop a classic cheesecake. The double dose of white chocolate offers a change of pace from milk chocolate desserts.
White Chocolate Cheesecake
2015-11-12 22:12:47
Serves 8
Prep Time
30 min
Total Time
7 hr 15 min
Ingredients
- 1 1/4 cups finely crushed shortbread cookies
- 2 tablespoons butter, melted
- 2 8 ounce packages cream cheese, softened
- 6 ounces white baking chocolate with cocoa butter, melted and cooled
- 2/3 cup sugar
- 3 eggs, lightly beaten
- 2/3 cup sour cream
- 1 teaspoon vanilla
- Fresh strawberries, raspberries, and/or blackberries (optional)
- White baking chocolate with cocoa butter, melted and cooled (optional)
Instructions
- Preheat oven to 350 degrees F. For crust, in a small bowl toss together crushed cookies and melted butter until combined. Press crumb mixture onto the bottom of an 8-inch springform pan that has a removable bottom. Set aside.
- For filling, in a large mixing bowl beat cream cheese and 6 ounces melted chocolate with an electric mixer on medium to high speed until combined. Beat in sugar until fluffy. Add eggs, sour cream, and vanilla; beat on low speed just until combined.
- Pour filling over crust in pan, spreading evenly. Place in a shallow baking pan. Bake about 45 minutes or until a 2 1/2-inch area around outside edge appears set when gently shaken.
- Cool in pan on a wire rack for 15 minutes. Using a small sharp knife, loosen cheesecake from sides of pan; cool for 30 minutes. Remove sides of pan; cool cheesecake completely on rack. Cover and chill for at least 4 hours before serving.
- If desired, dip berries into additional melted chocolate; let stand until chocolate is set. Arrange on top of cheesecake.
Notes
NUTRITION INFORMATION PER SERVING
- Serving Size: 1 Serving
- Calories 580, Total Fat 40g, Cholesterol 160mg, Sodium 374mg, Total Carbohydrate 47g, Fiber 0g, Sugar 23g, Protein 9g
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