White Chocolate Cheescake!

This cheesecake is one of the best! It is rich and so so smooth. It was easy to throw together and seems utterly fail proof! I want to make it again and top it off with some chocolate ganache! This will definitely be my go to cheesecake recipe from now on.

Cheesecake Recipe from Get Off your Butt and Bake

Cheesecake Ingredients:

For the crust:
1 2/3 cup graham cracker crumbs
1/2 cup butter, melted
2 tablespoons granulated sugar

For the filling:
4 8-ounce packages of cream cheese, room temperature
1 1/3 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
8 ounces of white chocolate (I used Bakers brand)

Directions:

1. Preheat the oven 325 degrees. In a 10 inch spring-form pan, mix the graham cracker crumbs, melted butter, and sugar together. Press the mixture across the bottom of the pan and up the sides to form the crust (Don't worry...I could not get mine to go up the sides). Put the crust in refrigerator while you mix the filling.

2. With the paddle attachment of your stand-type mixer, beat the cream cheese and sugar together. Add the eggs and vanilla and beat until smooth. Melt the chocolate. Drizzle in the melted chocolate while the beaters are running. Pour into the crust.

3. Bake for 50 minutes or until the cake is done. Let cool on a wire rack. After ten minutes, loosen the sides with a spatula and remove the ring. Refrigerate the cheesecake to cool completely.

Baker’s note: Drizzle in the chocolate while it is still warm. If the chocolate cools too rapidly, you will have clumps in the cheesecake.

You can use pie filling for a topping or mix one cup fresh strawberries, raspberries, or blackberries with 3/4 cup sugar. Mix the berries and sugar together to let the sugar dissolve in the juice. Or you can make the raspberry sauce picture above...

Homemade Raspberry Sauce

1 cup white sugar
2 tablespoons cornstarch
1 cups water
12 oz. bag of frozen raspberries, thawed
1 tablespoon butter

In a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the raspberries with the juice in the bag. Reduce heat, and simmer 10 minutes. Stir in the butter and let cool a bit before serving.


Check it out! That is pretty darn impressive...not one crack on the top! :)