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Sunday, January 19, 2020

White Chocolate Cheese Cake

I received this recipe from my dear friend Joni. She says this is her friend James' famous recipe. Joni says, "It took me years to get him to write it down!  The pecans in the crust make it crunchy.   It is so rich and delicious all you need is a small slice and everybody always requests it for any gathering.  It's too good to cover with any kind of topping, just serve it plain!"

Crust:  
  • 2 cups graham cracker crumbs or 6 packages
  • 1/2 cup sugar
  • 1/3 cup crushed pecans
  • 1 stick butter
  • 1 tsp. lemon juice
Crust Directions:
  • Mix first 3 ingredients.  
  • Melt butter, pour in lemon juice, then add to rest.  
  • Form with a fork in springform pan.
Filling:
  • 4 8 oz. pkgs. cream cheese, softened or two 350 gram and one 210 gram
  • 1/2 can sweetened condensed milk (if you use more, it will be stiffer and richer)
  • 2 eggs
  • 1 Tbs vanilla
  • 1 12 oz. pkg white chocolate drops
  • 1/2 cup sugar
Filling Directions:
  • Put cream cheese in a bowl to soften. 
  • Beat eggs and add to cheese.  
  • Add sweetened condensed milk and sugar and beat until smooth with electric mixer.   
  • Melt white chocolate drops over double boiler (or just put them in a small pot and set it inside a bigger pot of boiling water).  
  • Once they start melting, stir well until all lumps are gone, then add to filling and mix well.  
  • Pour filling into springform pan over crust and bake at 275 to 300 for about 35 to 40 minutes, or until golden brown.  (Depending on how accurate your oven is, you might need bake up to 1 hour & 10 minutes.) 
  • Let cool for 2 hours, then refrigerate.

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