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White Chocolate Cheesecake
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Prep Time:
30 minutes
Total Time:
10 hours 13 minutes
Indulge in a decadent white chocolate cheesecake slice.
Ingredients:
  • 1 1/2 cups graham cracker crumbs (20 squares)
  • 1/4 cup finely chopped pecans, toasted
  • 2 tablespoons sugar
  • 1/3 cup butter or margarine, melted
  • 1 cup white baking chips
  • 3/4 cup sugar
  • 2 tablespoons Gold Medal™ all-purpose flour
  • 2 packages (8 ounces each) cream cheese, softened
  • 2 egg yolks
  • 2 eggs
  • 1/2 cup sour cream
  • 2 cups cut-up fruit or berries
Instructions:
  • Position the oven rack to the lowest level and preheat the oven to 400°F. Lightly grease the bottom and sides of an 8x3 inch springform pan, and remove the bottom.
  • Combine cracker crumbs, pecans, 2 tablespoons of sugar, and butter. Firmly press 3/4 cup of the mixture onto the pan's bottom. Transfer the pan to a cookie sheet.
  • Bake until beautifully golden brown, then allow to cool.
  • Prepare the pan by securing the bottom and sides. Press the remaining crumb mixture 2 inches up the side of the pan. Cut an 11-inch circle of heavy-duty aluminum foil and place it under the pan, pressing it up the sides to prevent any dripping in the oven while baking.
  • Melt white baking chips in a heatproof glass measuring cup placed inside a saucepan with water. Cook on low heat, stirring regularly, until the chips are completely melted. Remove the measuring cup from the saucepan.
  • Preheat oven to 475°F.
  • In a large bowl, mix together melted chips, 3/4 cup sugar, and flour using an electric mixer until well combined. Add cream cheese and egg yolks, beat until smooth. Gradually add eggs one at a time, then mix in the sour cream until smooth. Gently pour the batter into the crust and cover the pan with aluminum foil.
  • After baking covered for 20 minutes, switch off foil; turn down oven to 300°F and bake uncovered for another hour. To prevent quick browning, lightly cover with foil for the last 30 minutes of baking if needed.
  • - Turn off the oven and let the cheesecake sit in the warm oven for 15 minutes. - Then, allow it to cool on a wire rack for another 15 minutes. - Run a metal spatula along the sides of the cheesecake to loosen it both before and after refrigerating. - Cover tightly and refrigerate for at least 8 hours, up to 5 days. - Just before serving, remove the side of the pan and transfer the cheesecake to a serving plate. - Top with fresh fruits and ensure any leftovers are refrigerated immediately.

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