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Title: White Chocolate Cheesecake #2
Categories: Cheesecake
Yield: 12 Servings
| 1 1/2 | c | Graham cracker crumbs -(about 11 double crackers) |
| 5 | tb | Butter; melted |
| 2 | tb | Sugar |
| 2 | lb | Cream cheese; room temp. |
| 1/2 | c | Unsalted butter; room temp. |
| 4 | Eggs; room temperature | |
| 10 | oz | White chocolate; melted |
| 4 1/2 | ts | Vanilla |
| 1 | pn | Salt |
Mix graham cracker crumbs, melted butter and sugar in large bowl. Press into bottom and sides of 9-inch springform pan. Refrigerate several hours to set.
Preheat oven to 300øF. Combine cream cheese and butter in large bowl of electric mixer and beat until smooth. Add eggs one at a time, blending well after each addition. Add white chocolate, vanilla and salt and beat 1 or 2 minutes at medium speed. Turn mixture into prepared graham cracker crust. Bake 1 hour. Let stand 2 hours at room temperature, then refrigerate for about 12 hours before serving.
Source: Bon Appetit - December 1983 Typed for you by Karen Mintzias
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