White Chocolate Cheesecake Recipe
Ingredients
| White chocolate | 12 Ounce | |
| 1 1/4 cups vanilla pound cake crumbs | ||
| Cream cheese | 1 1/2 Pound, softened | |
| Sugar | 1 Cup (16 tbs) | |
| Vanilla | 2 1/2 Teaspoon | |
| 1 Tablespoon apricot brandy | ||
| Sour cream | 2 Cup (16 tbs) | |
Directions
Melt white chocolate.
Preheat oven to 350°.
Distribute pound cake crumbs evenly over the bottom of a 9-inch spring form pan.
Press crumbs down lightly.
Set aside.
In a large bowl, cream together cream cheese, sugar, vanilla and apricot brandy with an electric mixer for at least five minutes or until very smooth.
Add melted white chocolate and blend another five minutes.
Add sour cream and mix to combine.
Pour into crumb lined pan and bake at 350° for 30 minutes.
Chill overnight before serving.
Preheat oven to 350°.
Distribute pound cake crumbs evenly over the bottom of a 9-inch spring form pan.
Press crumbs down lightly.
Set aside.
In a large bowl, cream together cream cheese, sugar, vanilla and apricot brandy with an electric mixer for at least five minutes or until very smooth.
Add melted white chocolate and blend another five minutes.
Add sour cream and mix to combine.
Pour into crumb lined pan and bake at 350° for 30 minutes.
Chill overnight before serving.
Chef
