Decadent White Chocolate Cheesecake
Decadent White Chocolate Cheesecake recipe
Yield
4 servingsPrep
30 minCook
30 minReady
9 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | ounces |
white chocolate
|
|
| 2 | cups |
pound cake
crumbs |
*
|
| 1 ½ | pounds |
cream cheese
softened |
|
| 1 | cup |
sugar
|
|
| 2 ½ | teaspoons |
vanilla extract
|
|
| 1 | tablespoon |
apricot brandy
|
* |
| 2 | cups |
sour cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 346.8 | ml/g |
white chocolate
|
|
| 473 | ml |
pound cake
crumbs |
*
|
| 680.4 | g |
cream cheese
softened |
|
| 237 | ml |
sugar
|
|
| 13 | ml |
vanilla extract
|
|
| 15 | ml |
apricot brandy
|
* |
| 473 | ml |
sour cream
|
|
Directions
Melt white chocolate over low heat in a double boiler.
Set aside to cool slightly.
Preheat oven to 350℉ (180℃).
Distribute pound cake crumbs evenly over the bottom of a 9-inch springform pan.
Press crumbs down lightly.
Set aside.
In a large bowl, cream together cream cheese, sugar, vanilla, and apricot brandy with an electric mixer for at least five minutes or until very smooth.
Add melted white chocolate and blend another five minutes.
Add sour cream and mix to combine.
Pour into crumb lined pan and bake at 350℉ (180℃) F for 30 minutes.
Chill overnight before serving.
Note: You can brush bottom with a few tablespoons of blueberry or raspberry jam.
