WHITE CHOCOLATE CHEESECAKE
Go on, you deserve it! Reward yourself with a cool slice of cheesecake featuring the rich, creamy taste of white chocolate.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 10h13m
Yield 16
Number Of Ingredients 12
Steps:
- Move oven rack to lowest position. Heat oven to 400°F. Lightly grease bottom and side of springform pan, 8x3 inches; remove bottom.
- Mix cracker crumbs, pecans, 2 tablespoons sugar and the butter. Press about 3/4 cup of the crumb mixture evenly on bottom of pan. Place on cookie sheet.
- Bake 6 to 8 minutes or until golden brown; cool.
- Assemble bottom and side of pan; secure side. Press remaining crumb mixture 2 inches up side of pan. Cut 11-inch circle of heavy-duty aluminum foil. Place pan on foil circle; press foil up side of pan to prevent dripping in oven during baking.
- Place white baking chips in 2-cup heatproof glass measure. Place measure in 1 1/2-quart saucepan. Add water to saucepan until 2 inches deep. Heat over low heat, stirring frequently, until chips are melted. Remove measure from saucepan.
- Increase oven temperature to 475°F.
- Beat melted chips, 3/4 cup sugar and the flour in large bowl with electric mixer on medium speed until blended. Beat in cream cheese and egg yolks until smooth. Continue beating, adding the eggs one at a time, then the sour cream until blended. Pour batter carefully into crust. Cover pan with aluminum foil.
- Bake 20 minutes; remove foil. Reduce oven temperature to 300°F. Bake 1 hour. (If cheesecake browns too quickly, cover loosely with aluminum foil during last 30 minutes of baking.)
- Turn off oven and leave cheesecake in oven 15 minutes. Cool on wire rack 15 minutes. Run metal spatula along side of cheesecake to loosen before and after refrigerating. Cover tightly and refrigerate at least 8 hours, but no longer than 5 days. Run metal spatula along side of cheesecake to loosen; remove side of pan. Place cheesecake on serving plate. Top with fruit. Immediately refrigerate any remaining cheesecake after serving.
Nutrition Facts : Calories 355, Carbohydrate 31 g, Cholesterol 100 mg, Fiber 1 g, Protein 5 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 180 mg
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blessings lipita
[email protected]I can't wait to make this cheesecake again.
Nigus
[email protected]This is my new favorite cheesecake recipe!
Danyal Shsh
[email protected]I would definitely recommend this recipe to others.
Syed Zeruab
[email protected]Overall, I thought this was a great recipe. The cheesecake was delicious and it was easy to make.
Marcel Jackson
[email protected]I'm not sure what I did wrong, but my cheesecake didn't turn out as good as the pictures. It was still tasty, though.
Badhar Afridi
[email protected]I had some trouble getting the cheesecake out of the pan, but it was still delicious.
Ojanta Pakhi
[email protected]This cheesecake was a bit too rich for my taste, but my family loved it.
Lilia Vanrouge
[email protected]I'm not a huge fan of white chocolate, but I really enjoyed this cheesecake. The flavor was subtle and not too sweet.
John Roemisch
[email protected]This cheesecake is a little time-consuming to make, but it's definitely worth it. The flavor is amazing.
Donut Hearts
[email protected]I made this cheesecake for my husband's birthday and he loved it! He said it was the best cheesecake he's ever had.
Kabita Bhatta
[email protected]The white chocolate ganache on top of this cheesecake is the perfect finishing touch.
oladehinde funmilayo
[email protected]I love that this cheesecake doesn't require a water bath. It's so easy to make.
Muhammad Faiz
[email protected]This cheesecake is so rich and creamy. It's the perfect dessert for a special occasion.
outdoor adventurer525
[email protected]I've made this cheesecake several times now and it always turns out perfect. The white chocolate flavor is amazing.
Abbas Abbasalibahadur
[email protected]This cheesecake was a hit at my party! Everyone loved it.