Tuesday, April 25, 2006

White Chocolate Cheesecake


Warning: This is NOT a low fat dessert! However, I think it's okay to indulge every now and then, as long as it's not too often. I only make this twice a year - for Easter and for teen son's birthday. (He requests this over birthday cake.) It's labor intensive, and needs to be made well in advance, but it's so worth it. I took a couple of slices over to my neighbors on Easter and they're still raving about how it was the best dessert that they ever tasted in their whole entire lives. In fact, they mentioned it again just yesterday. So, next time you have a special event, consider giving this recipe a try!

White Chocolate Cheesecake

Crust:
5 Tblsp. real butter
2 Tblsp. sugar
1 package of Keebler Almond Sandies (You could substitute graham crackers, but why? I use a gluten-free version of Sandies from the health food store for my son with celiac disease.)

Filling:
15 oz. white chocolate (I just use white chocolate chips as they are way cheaper than the blocks and easier to melt. I buy 2-12 oz. bags, use one full bag, and then take a handful from the second bag.)
3-8 oz blocks of cream cheese (1-1/2 lbs. altogether), softened
3/4 C. sugar
2 eggs
1 tsp. vanilla
1-1/2 C. sour cream

Preheat oven to 350.

For the crust: Put Sandies in the food processor to make 2 cups of crumbs. (This won't take the whole box.) Set aside. Melt butter and then mix in the sugar and crumbs. Press into a 10-inch springform pan. (Invest in a springform pan. They're inexpensive if you look for sales.) Set aside.

For the filling: Melt the chocolate. You can do this in a double boiler, but I just use the microwave. The key is to do it slowly. 20 seconds and stir very well. 10 more second and stir very well. That should do it. If not, melt at 10 second increments after that. Set aside.

Beat cream cheese and then slowly add the sugar. Beat in the eggs one at a time, on low speed. Add vanilla and white chocolate. Gently fold in sour cream by hand. Pour into crust and bake 30 to 35 minutes.

Turn off oven and open the door a crack. Let cool for 30 minutes. Remove and set on a cooling rack for another 30 minutes. Cooling it slowly like this will keep it from cracking. Refrigerate for 10 to 12 hours.

I like to serve with sliced strawberries. Raspberries would be good too.

This cheesecake serves a lot as it is so rich that a small slice will satisfy you.

3 comments:

Linda B. said...

Now I remember---you brought it to my house to celebrate teen son's b-day. You even left the last piece with me because you knew your kids would fight over it. What a friend! Thanks!

Alice said...

This is too good, Maureen! Thanks!

Rebecca said...

This sounds heavenly Maureen! Thanks for sharing it.