White Chocolate Cheesecake

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White Chocolate Cheesecake Ingredients

Crust:	3 large eggs
4 tablespoon (1/2 stick) unsalted butter melted	1 cup sugar
1 large egg	1 pint sour cream
1 package 18oz plain white cake mix (less 1/3 cup)	1 dash vanilla extract
Filling:	3 ounces white chocolate
1 pound cream cheese 2 (8-ounce) blocks, softened

Instructions for White Chocolate Cheesecake

Preheat the oven to 325 degrees F.

For the Crust:
In a mixing bowl, combine the ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of a 9x13- pan with non-stick cooking spray.
Pour the mixture into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides.
For the Filling:
In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes.
Add sour cream, 1/3C cake mix, and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well-mixed but not over beaten.
Blend in melted chocolate.
Pour the filling into the crust-lined pan and smooth the top with a spatula.

Bake for 48 minutes. The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook. Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 12 hours.
Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. Wipe dry after each cut.
Cover with topping of choice, caramel, chocolate, or berries.


Main Ingredient: CrepeCuisine: American

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