7 whole graham crackers (2 squares each) (I used Pecan Sandies cookies)
2 Tbsp butter, cut up
3 (8oz) bricks of cream cheese
2/3 c sugar
1 tbs cornstarch
3 large eggs (room temperature)
¾ c sour cream
½ bag (6 oz) white chocolate (melted) (I used a whole bag by mistake – YUM)
1 tsp lemon juice
2 tsp vanilla
Instructions
Heat oven to 350. Coat an 8” spring form pan with non-stick spray.
Crust – Break graham crackers into food process and add butter, or crush in a plastic food bag with a rolling pin and pour in melted butter to blend. Transfer to pan and press into place.
Filling – Beat cream cheese, sugar and cornstarch in a bowl until smooth. Beat in eggs (1 at a time) until blended. Beat in sour cream, white chocolate, lemon juice and vanilla until blended. Pour into crust.
Bake for 15 min at 350, reduce to 250 and bake for additional 1 ¼ hours (until center is slightly jiggly when shaken). Turn oven off (door closed) and let cake cool for 60 min. Take out of oven and cool on a rack. (Recommendation- Put springform pan on a baking pan with a pan of water under it to keep the cheesecake moist). When cake is cool, run s knife around the edge to make sure it isn’t sticking and remove springform pan. Refrigerate. Cake is best if made 24 hours in advance. ENJOY!
Originally Submitted
4/2/2012
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