White Chocolate Cheesecake

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White Chocolate Cheesecake

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Tips for making cheesecake

Crust:

½ cup butter, at room temperature

¼ cup sugar

½ teaspoon vanilla

1 cup all-purpose flour

Preheat the oven to 325 degrees. Cream the butter, sugar and vanilla in a small bowl at medium speed until light and fluffy. Gradually add the flour, mixing at low speed until blended. Press onto the bottom of a 9-inch springform pan; prick with a fork.

Bake 25 minutes or until the edges are light golden brown.

Filling:

4-8 ounce packages cream cheese, at room temperature

½ cup sugar

1 teaspoon vanilla

4 large eggs

12 ounces white chocolate, melted, slightly cooled

Beat the cream cheese, sugar and vanilla at medium speed until well blended. Add the eggs, one at a time, mixing at low speed after each addition, just until blended.

Blend in the melted chocolate; pour over the crust.

Bake 55 to 60 minutes or until the center is almost set. Run a knife around the rim of the pan to loosen the cake; cool before removing the rim of the pan. Refrigerate overnight. Garnish with chocolate curls and powdered sugar.

Source: Best Loved Chocolate Recipes, Publications International, Ltd., 1997

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