White Chocolate Cheesecake

Course : Desserts
Serves: 12
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2 pound Cream Cheese -- 1 kg
1 1/2 Cup Sugar -- 375 g, 12 oz
4 large eggs
5 ounces White Chocolate -- melted, 155 g
1 Whole Lemon Zest
1 tablespoons Lemon Juice -- from 1 whole lemon
1/2 teaspoon Vanilla Extract

Preparation / Directions:

White Chocolate Cheesecake is made without a crust, but not without lots of flavor. Actually, it's also made without chocolate, because white chocolate isn't really chocolate at all: it's cocoa butter, milk, sugar and vanilla. Sometimes it's difficult to work with, so I recommend you put it over very low heat on the stove only until it begins to melt and then just let it finish melting from the heat of the water bath. Preheat the oven to 350 deg F/175 deg C/gas mark 4. Grease well a 9"/23 cm springform pan and line it with aluminum foil. In an electric mixer, blend the cream cheese on meduim speed until smooth. Scrape the sides and bottom well. Add the sugar and blend. Add the eggs one at a time, mixing after each addition. With the motor running, drizzle in the white chocolate. Scrape the sides and bottom again and mix well. Add the lemon zest and juice and the vanilla. Mix again. Scrape the sides and bottom and blends again. Pour into the prepared pan and bake for about 1 hour, or until a tester inserted in the center of the cheesecake comes out clean. Set aside for 10 - 15 min before refrigerating. Chill for at least 4 hours before serving. Serve

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