White Chocolate Cheesecake
- 1 1/2 cups graham cracker crumbs
- 1/4 cup chopped pecans, toasted
- 2 Tablespoons sugar
- 1/3 cup butter, melted
- 1 cup white chocolate chips
- 3/4 cup sugar
- 2 Tablespoons flour
- 8 oz. Whitehall Specialties 852 “Cream Ease”
- 8 oz. cream cheese
- 2 egg yolks
- 2 whole eggs
- 1/2 cup sour cream
- Fruit for topping (Wisconsin Door County Cherry Sauce is featured in this photo)
Preheat oven to 400 degrees. Lightly butter bottom and side of a springform pan. Mix together the graham cracker crumbs, pecans, 2 T sugar, and melted butter. Press onto the bottom and sides of the pan. Bake 6-8 minutes. Cool.
Melt white chocolate chips in a double boiler, stirring constantly. Once melted, remove from heat.
Increase oven temperature to 450 degrees. Beat melted white chocolate, 3/4 cup sugar, and flour in a large bowl with electric mixer until blended. Beat in the Whitehall Specialties 852 Cream Ease, cream cheese and egg yolks until smooth. Continue beating, adding the eggs one at a time, and finally the sour cream, mixing just until blended. Pour batter into crust. Cover pan with aluminum foil. Bake 20 minutes. Remove foil. Reduce oven temperature to 300 degrees. Bake for an hour (covering with aluminum foil if needed to prevent browning). Turn off oven and leave cheesecake in oven for 15 minutes. Remove from oven and allow to cool at room temperature for an additional 15 minutes before refrigerating overnight.
Run a knife around side of pan to loosen cheesecake. Loosen and remove side of pan. Place cheesecake on a serving plate and top with fruit of choice. Keep refrigerated. Enjoy!!