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| White Chocolate Cheesecake by Ruth Brister |
A great finale for your Christmas dinner! |
| 1 1/2 cups graham cracker crumbs 3 tablespoons sugar 1/3 cup butter or margarine, melted 2 packages (6 ounces each) premier white chocolate baking bars 3 packages (8 ounces each) cream cheese, softened 1/3 cups sugar 3 large eggs 1 carton (8 ounces) sour cream 2 teaspoons vanilla extract Garnish: White Chocolate Curls |
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| Combine first three ingredients; stir
well. Press mixture into bottom and up 1 inch on the sides of a 9-inch
springform pan. Bake at 350 degrees F for 6 minutes. Remove from oven and set
aside. Reduce oven temperature to 325 degrees F. Melt white chocolate bars in a heavy saucepan over low heat, stirring constantly. Set aside, letting it cool slightly. Beat cream cheese at high speed of an electric mixer until creamy. Add sugar; beat well. Add eggs, one at a time, beating after each addition. Stir in melted white chocolate, sour cream, and vanilla. Pour mixture into prepared crust. Bake at 325 degrees F for 1 hour. Turn oven off; leave cheesecake in oven for 30 minutes with oven door partially opened. Remove cheesecake and cool on a wire rack. Cover and chill at least 8 hours. Remove from pan; garnish with White Chocolate Curls, if desired. Yield one 9-inch cheesecake. To make White chocolate curls, you will need 2 packages – 6 ounces each – of premier white chocolate baking bars. To keep chocolate from being hard and breaking when curled, put each bar, one at a time, on waxed paper in a microwave on high for 20-30 seconds -- just until chocolate is slightly tacky. The chocolate will not curl if it is too soft. Then carefully pull a vegetable peeler across the length of the baking bar to create a curl. If the bar breaks, just use pieces to form curls. Refrigerate curls until ready to garnish the top of the cheesecake. |
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| For the chocolate curls, I have always had
the best results with Nestle's! |
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