White Chocolate Cheesecake

Author: Delia // Category: , ,

Prep Time: 30 min
Total Time: 10 hours 13 min
Makes: 16 servings

1 1/2cups graham cracker crumbs (20 squares)
1/4cup finely chopped pecans, toasted
2tablespoons sugar
1/3cup butter or margarine, melted
1cup white baking chips
3/4cup sugar
2tablespoons Gold Medal® all-purpose flour
2packages (8 ounces each) cream cheese, softened
2egg yolks
1/2cup sour cream
2cups cut-up fruit or berries

Print these coupons...

About Concordance™

1.Move oven rack to lowest position. Heat oven to 400°F. Lightly grease bottom and side of springform pan, 8x3 inches; remove bottom.
2.Mix cracker crumbs, pecans, 2 tablespoons sugar and the butter. Press about 3/4 cup of the crumb mixture evenly on bottom of pan. Place on cookie sheet.
3.Bake 6 to 8 minutes or until golden brown; cool.
4.Assemble bottom and side of pan; secure side. Press remaining crumb mixture 2 inches up side of pan. Cut 11-inch circle of heavy-duty aluminum foil. Place pan on foil circle; press foil up side of pan to prevent dripping in oven during baking.
5.Place white baking chips in 2-cup heatproof glass measure. Place measure in 1 1/2-quart saucepan. Add water to saucepan until 2 inches deep. Heat over low heat, stirring frequently, until chips are melted. Remove measure from saucepan.
6.Increase oven temperature to 475ºF.
7.Beat melted chips, 3/4 cup sugar and the flour in large bowl with electric mixer on medium speed until blended. Beat in cream cheese and egg yolks until smooth. Continue beating, adding the eggs one at a time, then the sour cream until blended. Pour batter carefully into crust. Cover pan with aluminum foil.
8.Bake 20 minutes; remove foil. Reduce oven temperature to 300°F. Bake 1 hour. (If cheesecake browns too quickly, cover loosely with aluminum foil during last 30 minutes of baking.)
9.Turn off oven and leave cheesecake in oven 15 minutes. Cool on wire rack 15 minutes. Run metal spatula along side of cheesecake to loosen before and after refrigerating. Cover tightly and refrigerate at least 8 hours, but no longer than 5 days. Run metal spatula along side of cheesecake to loosen; remove side of pan. Place cheesecake on serving plate. Top with fruit. Immediately refrigerate any remaining cheesecake after serving.

0 Responses to "White Chocolate Cheesecake"

Post a Comment