Ok, so, I made this tonight: an interesting crustless cheesecake that doesn't taste anywhere near as much like white chocolate as one might think.
- 2 ea 250g pkg cream cheese, softened
- ⅓ cup sugar
- 1 tsp lemon juice
- 6 sq Baker's white chocolate (total 170g), melted
- ¾ cup sour cream
- 2 ea eggs (we used powdered egg replacer; it worked well)
- 1 tsp vanilla
- 1 cup sour cream
- 2 tbsp sugar
Preheat oven to 450℉.
Beat cream cheese, sugar and lemon juice together until smooth. Add melted white chocolate, sour cream, eggs and vanilla. Beat until well combined.
Pour batter into a lightly greased 8½" springform pan. Bake at 450℉ for 10 minutes, then reduce heat to 250℉ and bake 30-35min more. Beat together topping ingredients, spread over cheesecake, and return to oven for 5 more minutes.
After removing, run a knife around the sides of the cheesecake; let cool completely before removing sides of springform pan.
Refrigerate at least 5 hours and preferably overnight. Optional garnishes: white/chocolate curls, fruit, fruit coulis.
That being said, it was good, but nowhere near as fantabulous as this relatively-easy no-bake chocolate cheesecake we made earlier in the week. I used some leftover oreo crumbs we had on hand in place of the crushed-up digestives, and the result was highly awesome. That's going to be my go-to cheesecake recipe from this point forward.