White Chocolate Cheesecake |
Prep time: 25 mins
Cook time: 45 mins
Total time: 1 hour 10 mins
- 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 for topping
- Preheat oven to 325 degrees F.
- Add chocolate squares to a double boiler, small crockpot, 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 overbeat 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.
Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/white-chocolate-cheesecake/
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