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Category: Cheesecake
Prep Time: Cook Time: Total Time:
Crust
1 1/2 cups crushed shortbread cookies
6 tbsp unsalted butter, melted
2 tbsp sugar
1/2 tsp vanilla extract and cinnamon
Filling
5 (8 oz) pkg cream cheese, softened
3/4 cup sugar
1/4 cup flour
1/2 cup melted white chocolate, cooled
5 eggs
1 can sweetened condensed milk
2 tsp vanilla extract
2 tbsp lemon juice
1/3 cup whipping cream
1/2 cup miniature white chocolate chunks
Sour cream Topping
1 1/2 cups sour cream
1 tsp vanilla extract
2 tbsp confectioners sugar
Fruit Topping
1 ping fresh blueberries and raspberries
1/2 cup warmed apricot jam
1 cup finley chopped white chocolate
Preheat oven to 325. Crust. Mix ingredients and pat into bottom of a 10 inch springform pan. Surround outside of pan with sheets of foil. In oven, set out a roasting pan filled halfway with water for a water bath.
Filling: Cream together first 3 ingredients. Add chocolate in a stream, then add next 5 ingredients and blend on low speed, making sure bottom is well scraped. Fold in white chocolate chips. Pour into pan and place in the waterbath that is in the oven. Bake for 45-60 minutes or until cake is set. Raise oven temperature to 350.
Topping: Whisk together ingredients and spread over top of cake. Place cake back in oven for 8 minutes. Turn off oven and let cake cool in the oven at least 1 hour. Remove to refrigerator overnight.
To Serve: Unmold cake. Brush with jam on top of cake. Arrange berries in any decorative fashion and smear with jam. Brush some jam on sides and coat with chopped white chocolate.
NOTE: This is also good with some pureed and seeded raspberries on the side. For a variation, fold in some frozen blueberries and swirls of raspberry jam in the batter.
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MISS LIBERTY CHEESECAKE
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Category: Cheesecake
Prep Time: Cook Time: Total Time:
Crust
1 1/2 cups crushed shortbread cookies
6 tbsp unsalted butter, melted
2 tbsp sugar
1/2 tsp vanilla extract and cinnamon
Filling
5 (8 oz) pkg cream cheese, softened
3/4 cup sugar
1/4 cup flour
1/2 cup melted white chocolate, cooled
5 eggs
1 can sweetened condensed milk
2 tsp vanilla extract
2 tbsp lemon juice
1/3 cup whipping cream
1/2 cup miniature white chocolate chunks
Sour cream Topping
1 1/2 cups sour cream
1 tsp vanilla extract
2 tbsp confectioners sugar
Fruit Topping
1 ping fresh blueberries and raspberries
1/2 cup warmed apricot jam
1 cup finley chopped white chocolate
Preheat oven to 325. Crust. Mix ingredients and pat into bottom of a 10 inch springform pan. Surround outside of pan with sheets of foil. In oven, set out a roasting pan filled halfway with water for a water bath.
Filling: Cream together first 3 ingredients. Add chocolate in a stream, then add next 5 ingredients and blend on low speed, making sure bottom is well scraped. Fold in white chocolate chips. Pour into pan and place in the waterbath that is in the oven. Bake for 45-60 minutes or until cake is set. Raise oven temperature to 350.
Topping: Whisk together ingredients and spread over top of cake. Place cake back in oven for 8 minutes. Turn off oven and let cake cool in the oven at least 1 hour. Remove to refrigerator overnight.
To Serve: Unmold cake. Brush with jam on top of cake. Arrange berries in any decorative fashion and smear with jam. Brush some jam on sides and coat with chopped white chocolate.
NOTE: This is also good with some pureed and seeded raspberries on the side. For a variation, fold in some frozen blueberries and swirls of raspberry jam in the batter.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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