Decadent White Chocolate Cheesecake

Recipe Ingredients

12 oz	340g	White chocolate
2 cups	474ml	--
1 lb	454g / 16oz	Cake crumbs *
1 1/2 lbs	681g / 24oz	Cream cheese - softened
1 cup	198g / 7oz	Sugar
2 1/2 teaspoons	12ml	Vanilla
1 tablespoon	15ml	Apricot brandy
2 cups	474ml	Sour cream

Recipe Instructions

* or use graham cracker crumbs

Melt white chocolate over low heat in a double boiler. Set aside to cool slightly.

Preheat oven to 350F.

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 350F 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".

Source:
Debbie Fields

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