Blueberry - White Chocolate Cheesecake
Source of Recipe
Nox (Gardening Life)
Recipe Introduction
This was a great, tender, soft, moist, creamy cheesecake, and I will be making it again - our neighbour made me promise to save her a slice. The recipe calls for an 8 inch springform pan, but I made it in an 9x13 cake pan, using parchment paper to line, so I could lift it out. I did not need to increase the recipe at all, and it still made for a cake with decent height (1 inch or so of cheesecake), so I suspect it is a GENEROUS sized cake in an 8 inch springform pan!.
Such a lovely, creamy Cheesecake, I will try it also with Raspberries or Strawberries.
List of Ingredients
Crust:
1 1/2 cups graham cracker crumbs
1/4 cup unsalted butter, melted
Preheat oven to 350F. Line pan with parchment paper circle. Blend ingredients together and press into base of pan evenly. Bake for 8 minutes and set aside.
Filling
4 packages brick style cream cheese
1 cup granulated sugar
1/4 tsp salt
2 tsp vanilla
4 eggs
10 oz white chocolate, melted (divided into 8 oz, and 2 oz)
2 cups blueberries
Recipe
Make a strip of buttered parchment paper to make a collar that extends above the rim of the pan (not necessary if you were making it in cake pan - I just cut a large enough sheet to cover the bottom, and extend up the sides, trimming corners to fit - so I could lift the cake out with the one sheet with ease).
Increase oven temp to 450F (not a typo - 450F)
Beat cream cheese until very smooth. Add the sugar, salt, and vanilla, and beat until well combined. Beat in eggs, one at a time. Scrape down sides as needed, until mixture is smooth. Mix in 8 oz of melted white chocolate, fold in blueberries.
Spoon onto prepared crust, smoothing top. Bake on bottom rack for 15 minutes.
Decrease oven temp to 200F (not a typo - 200F) and continue to bake for 1 hour.
Immediately run a thin knife around the edge of the cake.
Cool cake, tented with foil, in the oven with the door ajar for 1 hour.
Remove from oven, and chill completely.
Drizzle with white chocolate before serving.
Makes 10 servings (definitely more in a cake pan - I cut them into 1 - 11/2 inch squares).
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