White Chocolate Cheesecake-1
Yield
1 cakePrep
20 minCook
45 minReady
65 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| crust | |||
| 1 ½ | cups |
chocolate cookie crumbs
|
* |
| 3 | tablespoons |
butter
melted |
|
| filling | |||
| 24 | ounces |
cream cheese
softened |
|
| ½ | cup |
sugar
|
|
| ½ | teaspoon |
vanilla extract
|
|
| 3 | large |
eggs
|
|
| ½ | pound |
white chocolate
melted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| crust | |||
| 355 | ml |
chocolate cookie crumbs
|
* |
| 45 | ml |
butter
melted |
|
| filling | |||
| 693.6 | ml/g |
cream cheese
softened |
|
| 118 | ml |
sugar
|
|
| 2.5 | ml |
vanilla extract
|
|
| 3 | large |
eggs
|
|
| 226.8 | g |
white chocolate
melted |
|
Directions
Heat oven to 350℉ (180℃).
Mix crumbs and butter and press onto bottom of a 9-inch springform pan.
Bake for 10 minutes.
Beat cream cheese, sugar, and vanilla at medium until well blended.
Add eggs, one at a time, mixing well after each addition.
Blend in the white chocolate.
Pour over crust.
Bake for 35 minutes and turn oven off and let cool in oven for at least an hour.
Loosen cake from rim of pan and continue cooling.
Refrigerate for at least 2 hours (best if over night).
I like to garnish this with dollops of whipped cream and a sprinkling of crushed chcoclate cookies.
