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White Chocolate Cheesecake 2

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White Chocolate Cheesecake 2 is a smooth and velvety. This cheesecake makes a very dramatic desert.  It is deliciously topped with whipped cream, white chocolate curls, raspberries, blueberries, or any combination that your imagination may come up with.

White Chocolate Cheesecake 2 Recipe

INGREDIENTS:

CRUST:

185g plain chocolate biscuit cookies

90g melted butter

FILLING:

750g room temperature cream cheese

1/2 cup caster sugar

1/2 teaspoon vanilla extract

3 eggs

250g melted white chocolate

INSTRUCTIONS:

CRUST:

Pre-heat your oven to 180 degrees Celsius.

With a food processor crush the chocolate biscuit cookies into fine crumbs. You may also place them into a heavy plastic bag and use a rolling pin to crush them.

Add the melted butter to the cookie crumbs and combine until fully blended. Press the cookie mixture into the base of a 20cm spring form cake pan.

Place the spring form cake pan in the oven on the center rack.

Bake for 10 minutes. Then remove the cake pan from the oven and place on a cooling rack to cool.

FILLING:

In a large mixing bowl beat the cream cheese until smooth.

To the cream cheese add the sugar and vanilla and continue to mix until blended.

Next add the eggs one at a time, beating well after each addition. Once the eggs are completely combined add the melted chocolate and mix until fully incorporated.

Pour the cream cheese mixture over prepared cookie base in the spring form pan.

Place the spring form pan in the oven on the center rack and bake for 35 minutes. Then turn the oven off and let White Chocolate Cheesecake 2 cool for at least an hour with the door slightly open.

Remove the cheesecake from the oven and loosen it from the sides of the pan by running a knife around the inside of the pan.

Remove the side of the sprig form pan and allow the cheesecake to cool completely.

When the cheesecake has cooled place it into the refrigerator for at least four hours, preferably overnight.

Just before serving place the toppings of your choice onto the finished cheese cake.

 

If you wish to freeze this cheesecake wrap in several layers of plastic wrap. You may also slice the cheesecake and freeze the individual pieces. This way; whenever you need just one or two slices it is ready in only about 15 minutes.

To thaw remove the cheesecake from the freezer. Unwrap and place the cheesecake onto a serving plate. Allow to sit at room temperature for 15 – 30 minutes.

Garnish and serve.



 

Enjoy.

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