White Chocolate Cheesecake
This mouthwatering cheesecake is the perfect way to finish a large Sunday lunch, as it’s incredibly light despite being made with chocolate. A layer of white chocolate cheesecake topped with a whipped cream cheese topping.
Ingredients
Cheesecake Layer
- 24 ounces cream cheese, softened
- ¾ cup sugar
- ⅓ cup sour cream
- 3 tablespoons all purpose flour
- 1 teaspoon vanilla extract
- 3 eggs lightly beaten
- 1 package (10 ounces) white baking chips, melted
Whipped Layer
- 1 (8 ounce) package cream cheese, room temperature
- ½ cup white sugar
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 cups of heavy cream
- Garnish
- 1 ounce square white chocolate, grated
Directions
- Cheesecake
- Preheat oven to 325° F.
- Line with parchment paper and grease an 9×9 inch pan.
- Melt white chocolate chips over a double boiler.
- Turn off burner, but keep pan on the burner to stay warm.
Beat cream cheese and sugar until smooth in a large bowl. - Beat in the sour cream, flour and vanilla.
Add eggs slowly and beat on low speed just until combined. Fold in the melted chips. - Place pan on a double thickness of tinfoil. Securely wrap foil around the base of the pan, so it is watertight.
- Place in a larger baking pan; add 1 inch of hot water to larger pan.
- Bake for 70-80 minutes or until center is just set.
- Cool on a wire rack for 10 minutes.
- Carefully run a knife around edge of pan to loosen and let cheesecake cool 1 hour longer.
- Cover and refrigerate overnight.
- Whipped Cream Cheese Topping
- Combine the cream cheese, sugar, vanilla extract and almond extract in a large mixing bowl or the bowl of your mixer.
- Mix on medium speed until smooth.
- While the mixture is still whipping, slowly pour in the heavy cream.
- Stop and scrape the bottom of the bowl a few times while you continue whipping until a stiff peak forms.
- Spread a thick layer of whipped topping onto cheesecake.
- Use a small grater to grate white chocolate and garnish.
