Those of us who live around Idaho, are familiar with a great business called Prepared Pantry. A lot of what they sale, comes in wonderful…easy to prepare mixes that make life really easy. They also share a lot of great recipes with us as well. Prepared Pantry has Proclaimed this cheesecake to be the “Best on the Planet!” I thought it only fair, to share it with those of you who don’t live by a Prepared Pantry.
This cheesecake encorporates melted White Chocolate with the rest of the ingredients to make it very rich indeed. Use a good quality white chocolate with high cocoa butter content. Serve this cheesecake plain or with a topping. You can use pie filling for a topping or mix one cup fresh strawberries, raspberries, or blackberries with 3/4 cup sugar. Mix the berries and sugar together to let the sugar dissolve in the juice.
With the holiday season upon us, this would be an impressive dessert to share with others!
White Chocolate Cheesecake
Recipe: Prepared Pantry
Ingredients
- For the crust:
- 1 2/3 cup graham cracker crumbs
- 1/2 cup butter, melted
- 2 tablespoons granulated sugar
- For the filling:
- 4 8-ounce packages of cream cheese
- 1 1/3 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 1/3 cups white chocolate wafers or 8 ounces of white chocolate baking bars
Instructions
- Preheat the oven 325 degrees.
- In a 9-inch springform pan, mix the graham cracker crumbs, melted butter, and sugar together. Press the mixture across the bottom of the pan and up the sides to form the crust. Put the crust in refrigerator while you mix the filling.
- With the paddle attachment of your stand-type mixer, beat the cream cheese and sugar together. Add the eggs and vanilla and beat until smooth. Melt the chocolate. Drizzle in the melted chocolate while the beaters are running. Pour into the crust.
- Bake for 50 minutes or until the cake is done. Let cool on a wire rack. After ten minutes, loosen the sides with a spatula and remove the ring. Refrigerate the cheesecake to cool completely.
- Baker’s note: Drizzle in the chocolate while it is still warm. If the chocolate cools too rapidly, you will have clumps in the cheesecake.
- You can use pie filling for a topping or mix one cup fresh strawberries, raspberries, or blackberries with 3/4 cup sugar. Mix the berries and sugar together to let the sugar dissolve in the juice.
Ingredients
1. In a 9-inch springform pan, mix the graham cracker crumbs, melted butter, and sugar together. Press the mixture across the bottom of the pan and up the sides to form the crust. Put the crust in refrigerator while you mix the filling.
2. With the paddle attachment of your stand-type mixer, beat the cream cheese and sugar together. Add the eggs and vanilla and beat until smooth. Melt the chocolate. Drizzle in the melted chocolate while the beaters are running. Pour into the crust.
3. Bake for 50 minutes or until the cake is done. Let cool on a wire rack. After ten minutes, loosen the sides with a spatula and remove the ring. Refrigerate the cheesecake to cool completely.
Baker’s note: Drizzle in the chocolate while it is still warm. If the chocolate cools too rapidly, you will have clumps in the cheesecake.
You can use pie filling for a topping or mix one cup fresh strawberries, raspberries, or blackberries with 3/4 cup sugar. Mix the berries and sugar together to let the sugar dissolve in the juice.