White-Chocolate Cheesecake
Source of Recipe
Woman's Day Magazine
List of Ingredients
Crust
7 whole graham crackers
(2 squares each)
2 Tbsp stick butter, cut up
Filling
3 bricks (8 oz each) 1/3-less-fat cream cheese (Neufchâtel), softened
2/3 cup sugar
1 Tbsp cornstarch
3 large eggs, at room temperature
3/4 cup reduced-fat sour cream
6 squares (1 oz each) white baking chocolate, melted as pkg directs
2 Tbsp fresh lemon juice
2 tsp vanilla extract
Chocolate Glaze
1/4 cup heavy cream
1/2 cup (3 oz) semisweet chocolate chips
Decoration
1 rose with stem
Recipe
1. Heat oven to 350°F. Coat an 8-in. springform pan with nonstick spray.
2. Crust: Break graham crackers into food processor. Add butter and pulse until fine crumbs form. Or crush crackers to fine crumbs in a plastic food
bag with a rolling pin. Melt the butter, add to bag and knead until blended. Transfer to springform pan and pat firmly over bottom.
3. Filling: Beat cream cheese, sugar and cornstarch in a large bowl with mixer on medium speed until smooth. Beat in eggs, 1 at a time, just until blended. Beat in sour cream, white chocolate, lemon juice and vanilla until well blended. Pour over Crust.
4. Bake 15 minutes. Reduce oven temperature to 250°F and bake 11/4 hours longer or until center still jiggles slightly when shaken. Turn off oven (leave door closed); let cake cool in oven 1 hour. Cool in pan on a wire rack.
5. Carefully run a thin knife around edge of pan to release cake.
6. Chocolate Glaze: Heat heavy cream in a small saucepan until steaming. Remove from heat; add chocolate chips and stir until melted and smooth. Remove from heat; let cool slightly.
7. Remove pan sides; place cheesecake on serving plate. Spread glaze on top, creating pattern with back of a spoon. Place in a cake keeper or cover with a pot and refrigerate at least 4 hours or up to 3 days.
8. About 1 hour before serving: Remove cake to room temperature. Add rose just before serving.
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