White Chocolate Cheesecake #3 Recipe

The best delicious White Chocolate Cheesecake #3 recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this White Chocolate Cheesecake #3 recipe today!

Hello my friends, this White Chocolate Cheesecake #3 recipe will not disappoint, I promise! Made with simple ingredients, our White Chocolate Cheesecake #3 is amazingly delicious, and addictive, everyone will be asking for more White Chocolate Cheesecake #3.

What Makes This White Chocolate Cheesecake #3 Recipe Better?

The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this White Chocolate Cheesecake #3.

Ready to make this White Chocolate Cheesecake #3 Recipe? Let’s do it!

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Ingredients & Directions


12 oz White chocolate
2 c Pound cake crumbs
1 1/2 lb Cream cheese, softened
1 c Sugar
2 1/2 ts Vanilla
1 tb Apricot brandy
2 c Sour cream

Melt white chocolate over low heat in a double boiler.
Set aside to cool slightly. Preheat oven to 350 degrees. Distribute
pound cake crumbs evenly over the bottom of a 9-inch springform 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 degrees for
30 minutes. Chill overnight before serving. This cheesecake freezes
very well, and makes about 12-14 slices. It goes well with commercial
fruit sauces or fresh fruit but it is so delicious that it really
doesn’t need anything else! It does look nice when it is garnished
with fresh raspberries and mint sprigs though. This one has been
described as “to die for”!!!


Yields
8 Servings

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