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White Chocolate Cheesecake

  • Post category:Desserts

In my debut novel, THE ESSENCE OF SHADE, there are numerous references to food. In the opening scene, my main character, Shade, has made a cheesecake for a church auction. This recipe is an all-time favorite of mine. The crust is like shortbread, and the filling is so creamy, you’ll think you’ve gone to heaven. I’m happy to share this treasure with my readers!

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White Chocolate Cheesecake

This cheesecake is mentioned in the first chapter of my debut novel, THE ESSENCE OF SHADE.  The crust is like shortbread, and the filling is so creamy, you'll think you've gone to heaven.  Serve with sliced strawberries or a raspberry sauce.  DO NOT overbake or it will become dry.

Course Dessert
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings 12

Ingredients

CRUST

  • 1 cup flour
  • 1/4 cup sugar
  • 1/4 tsp. salt
  • 1/2 cup butter Cold, cut into 1/2 inch pieces
  • 1/2 tsp. vanilla extract

FILLING

  • 12 ounces white chocolate chopped and melted
  • 4 - 8 oz. packages cream cheese room temperature
  • 1/2 cup sugar
  • 1/2 tsp. vanilla extract (not imitation)
  • 1/2 tsp. almond extract (optional-or use 1 tsp. vanilla)
  • 4 large eggs room temperature

Instructions

  1. Heat oven to 325 degrees.  

    For CRUST:  In a food processor, mix flour, sugar and salt until combined.  Add butter and vanilla.  Pulse until mixture is combined.  (Do not overmix.)  

    Press into bottom of a 9-inch springform pan.

    Bake 25 minutes.

  2. For FILLING:  In a pan over very low heat, melt the chopped white chocolate, stirring constantly.  When it is almost all melted, remove from heat and stir until completely melted.  Set aside to cool.

    Using an electric mixer, beat cream cheese until smooth.  (Make sure there are no lumps and that your cream cheese is room temperature.  Very important!) 

    Add sugar and vanilla and almond extracts (or just vanilla) and mix at medium speed until fully combined.

    Add eggs, one at a time, mixing at low speed until each egg is blended before adding the next egg.

    Blend in melted chocolate thoroughly and pour over crust.  Bang the pan on the counter a few times to release any air pockets.

    Bake 45-50 minutes.  It may seem a little jiggly in the center when removed from the oven, but it will settle once it cools.  The edges should be set, though.  

    Let it sit for 5 minutes, then run a knife around the perimeter of the pan to loosen the cake.  (This keeps it from cracking in the center.)

    Refrigerate at least 4 hours, preferably overnight, before slicing.

Recipe Notes

When serving for a crowd, it's best to pre-slice the cheesecake after it's refrigerated.  To do this, use a large sharp knife and run it under hot water, then wipe the blade dry and make the first cut.  Repeat using hot water and wiping the blade before making each cut.  Be sure to cut down through the crust.  

This recipe was adapted from The Treasury of Christmas Recipes booklet, Copyright 1995 by Publications International Ltd.