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Thursday, December 19, 2013

White Chocolate Cheesecake

Decadent white chocolate blended in a Rich Creamy cheesecake, This recipe doesn't use eggs either. You can top it with Strawberries or Raspberries if you like, How GOOD is This? Yum You guessed it, delicious.

What you Need:
1 9-inch graham cracker pie crust
8 Baker’s white chocolate squares
2 8oz packages of cream cheese
½ cup sugar
½ tsp vanilla extract
2 eggs
Strawberries or Raspberries for topping

How to Make it:
Preheat oven to 325 degrees F.
Add chocolate squares to a double boiler, small pot, or in a microwave-safe bowl and melt.
Add cream cheese, sugar, and vanilla to a bowl and beat together until just blended.
Add the eggs and mix until just blended. Do not over beat the batter or this will introduce air bubbles and cause the cheesecake to crack.
Stir in the melted white chocolate by hand using a spatula, then transfer the batter to the pie crust shell.
Bake for 45 minutes, then turn the oven off and allow the cheesecake to cool in the oven for 1 hour.
Remove from the oven and cool for another hour.
Top with fresh strawberries or strawberry puree or Raspberries if you desire, just plain is good too

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