Shelly's Recipe

WHITE CHOCOLATE CHEESECAKE

Category: Cheesecake

Crust
1 2/3 cup graham cracker crumbs
1/2 cup butter, melted
2 tbsp sugar

Filling
4 (8 oz) pkg cream cheese, softened
1 1/3 cups sugar
4 large eggs
1 tsp vanilla extract
1 1/3 cups white chocolate wafers or 8 oz of white chocolate baking bars

Preheat the oven 350. In a 10 inch springform pan, mix the graham cracker crumbs, melted butter, and sugar together. Press the mixture across the bottom of the pan and up the sides to form the crust. Put the crust in refrigerator while you mix the filling.

With the paddle attachment of your stand-type mixer, beat the cream cheese and sugar together. Add the eggs and vanilla and beat until smooth. Drizzle in the melted chocolate while the beaters are running. Pour into the crust. Bake for 50 minutes or until the cake is done. Let cool on a wire rack.

After ten minutes, loosen the sides with a spatula and remove the ring. Refrigerate the cheesecake to cool completely. Baker’s note: This is a great cheesecake recipe. The white chocolate makes this cake particularly rich. Use a good quality white chocolate with high cocoa butter content.

NOTE: Serve this cheesecake plain or with a topping. You can use pie filling for a topping or mix one cup fresh strawberries, raspberries, or blackberries with 3/4 cup sugar. Mix the berries and sugar together to let the sugar dissolve in the juice. You will need a ten-inch springform pan. Drizzle in the chocolate while it is still warm. If the chocolate cools too rapidly, you will have clumps in the cheesecake.