Cheesecake

[shadowspar]

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.

Cheesecake:

• 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

Topping:

• 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.

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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.

Comments

[switterbeet]

Mmmmmmmmmm. Nummy.

[shadowspar]

Nom! The other folks in the house sure did appreciate the white choc cheesecake, though I thought it was much improved by a heavy-handed drizzle of chocolate sauce. No surprise that I thought the chocolate specimen was the better of the two. =)

[switterbeet]

Any cheesecake is good cheesecake in my mouth! :D Are you not as much a fan of the white chocolate?