WHITE CHOCOLATE CHEESECAKE
Yield .
Number Of Ingredients 17
Steps:
- Crust: 1. Position rack in center of oven and preheat to 350 degrees. Lightly butter a round 9" x 3" springform pan. 2. Grind graham crackers ina food processor until as fine as possible or put them ina plastic bag and crush with a rolling pin. Measure 1 1/4 cups. 3. Coarsely chop pecan halves. Combine cracker crumbs with pecans and sugar in a large bowl; mix well. Sift in cocoa; stir until blended. Add melted butter; mix well with a fork. 4. Using the back of a spoon, press mixture in an even layer on base and about 1 1/4 inches up side of pan. Bake 10 minutes. Cool completely. Filling: 1. Combine chocolate and 1/2 cup whipping cream in a double boiler in a medium bowl, over low heat. Heat until melted, stirring often.Cool to room temperature. If necessary, seive mixture till smooth. 2. Using flat beater of mixer, beat cream cheese with remaining 1/4 cup whipping cream until perfectly smooth. Gradually add cooled chocolate and vanilla and stir until well blended. 3. Carefully pour filling into cooled crust. Bake about 1 hour 5 minutes until center is barely firm and top begins to crack. Remove from oven; cool 15 minutes. Increase oven temperature to 425. Topping: 1. Combine sour cream, sugar and vanilla in a medium bowl; mix well. Carefully spread topping evenly on cheesecake without letting it drip over crust. 2. Return cheesecake to oven. Bake 7 minutes or until edge of topping sets. Remove from oven and cool to room temperature.
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Shehab Emad
[email protected]Yum!
yosfe molla
[email protected]This cheesecake was a total disaster! The crust was soggy, the filling was curdled, and the whole thing tasted like sour cream. I would not recommend this recipe to anyone.
Amar Kaqiu
[email protected]This cheesecake was a bit too time-consuming to make, but it was worth the effort. The end result was a delicious and decadent dessert that everyone loved.
Avto Zoidze
[email protected]I found this cheesecake to be a bit too dense and heavy. The flavor was good, but I prefer a lighter, fluffier cheesecake. I think I would try a different recipe next time.
Noman jani Jani
[email protected]This cheesecake was a bit too sweet for my taste, but it was still very good. The texture was creamy and smooth, and the white chocolate flavor was rich and decadent. I would recommend this recipe to anyone who loves white chocolate desserts.
Onyeka Promise
[email protected]I've made this cheesecake several times now, and it's always a hit. It's so easy to make, and it always turns out perfectly. I love the white chocolate flavor, and the graham cracker crust is the perfect complement.
Dan Hunter
[email protected]This cheesecake is a must-try for any white chocolate lover. It's rich, creamy, and has the perfect amount of sweetness. The crust is also very good, and it holds up well to the creamy filling.
Rj Nazmul
[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. It was so easy to make, and it turned out perfectly.
Jaykwon Lang
[email protected]This cheesecake was a hit at my dinner party! Everyone raved about the creamy texture and the rich white chocolate flavor. The crust was also perfect, with a nice crunch. I would definitely recommend this recipe to anyone looking for a special desser
Prudence Dube
[email protected]This cheesecake was an absolute delight! The white chocolate and cream cheese filling was incredibly smooth and creamy, with a perfect balance of sweetness and tang. The graham cracker crust was the perfect complement, providing a sturdy base and a h