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White Chocolate Cheesecake
Ruth Brister
Ingredients
1 1/2 cups graham cracker crumbs
3 tablespoons sugar
1/3 cup butter or margarine, melted
2 packages (6 ounces each) premier white chocolate baking bars
3 packages (8 ounces each) cream cheese, softened
1/3 cups sugar
3 large eggs
1 carton (8 ounces) sour cream
2 teaspoons vanilla extract
Garnish: white chocolate curls
Directions
Combine first three ingredients; stir well. Press mixture into bottom and up 1 inch on the sides of a 9-inch springform pan. Bake at 350 degrees F for six minutes. Remove from oven and set aside. Reduce oven temperature to 325 degrees F.
Melt white chocolate bars in a heavy saucepan over low heat, stirring constantly. Set aside, letting it cool slightly.
Beat cream cheese at high speed of an electric mixer until creamy. Add sugar; beat well. Add eggs, one at a time, beating after each addition. Stir in melted white chocolate, sour cream and vanilla. Pour mixture into prepared crust.
Bake at 325 degrees F for one hour. Turn oven off; leave cheesecake in oven for 30 minutes with oven door partially opened. Remove cheesecake and cool on a wire rack. Cover and chill at least eight hours. Remove from pan; garnish with white chocolate curls, if desired. Yields one 9-inch cheesecake.
To make white chocolate curls, you will need two packages – 6 ounces each – of premier white chocolate baking bars. To keep chocolate from being hard and breaking when curled, put each bar, one at a time, on waxed paper in a microwave on high for 20 to 30 seconds, just until chocolate is slightly tacky. The chocolate will not curl if it is too soft. Then carefully pull a vegetable peeler across the length of the baking bar to create a curl. If the bar breaks, just use pieces to form curls. Refrigerate curls until ready to garnish the top of the cheesecake.