White Chocolate Cheesecake

"Originally from a Compuserve forum, years ago. It really IS easier than it looks; it is all in the prep. My family requests it for every holiday! All ingredients at room temperature makes things go much more quickly."
 
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Ready In:
3hrs 15mins
Ingredients:
11
Serves:
6-10
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ingredients

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directions

  • Preheat oven to 350°F.
  • Prepare springform pan(s) by covering outside with 2 layers of heavy duty foil -- I use 2 7 inch or 1 9 inch pan.
  • Fit pan(s) into a baking dish (prep for bain-marie).
  • Cut parchment paper circle matching the bottom of pan(s)
  • Grease parchment and put a dab underneath to hold parchment in place.
  • Boil water in teakettle or saucepan.
  • Mix crust ingredients in a small bowl and separate into pans.
  • Press into place firmly on bottom and halfway up sides of pan.
  • Refrigerate crust until ready to use.
  • Using a whisk beater, beat cream cheese with sugar until smooth.
  • Add eggs one at a time, scrape down bowl.
  • Add lemon juice, vanilla & salt.
  • Beat in sour cream & scrape down bowl.
  • Add white chocolate and blend well, scraping bowl as necessary.
  • Place pans into baking pan, pour in batter.
  • Surround pans with 1 inch of very hot water – should be about halfway up sides of pan.
  • Bake 45 minutes.
  • Turn off oven and leave for 1 hour without opening oven door.
  • Cool on wire rack or countertop 1 hour until room temperature.
  • Cover with plastic wrap & refrigerate overnight (freeze at this point if desired).
  • Unmold by running table knife around edge and releasing springform.
  • Lift edge with spatula and peel off the parchment from bottom.
  • Slide onto serving plate or cardboard circle.
  • Top with pie filling if desired (cherry, blueberry or pineapple).

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RECIPE SUBMITTED BY

I'm a Systems Director by trade, but I love to cook and don't get much chance (only on weekends) I love the 60's comfort food that I grew up on, but with today's health-conciousness, it's hard to find such recipes. I love recipezaar for this!
 
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