White Chocolate Cheesecake

 I'm loving this rainy weekend.  Well, except the fact that I had to go to the grocery store in the rain.  Thankfully, I got home and was opening up the garage door before the bottom fell out.  But, nevertheless, I'm thankful I didn't get drenched while loading the groceries in the car.  (There is nothing worse than driving home in wet clothes.)   

Tomorrow, we are hosting Terry's family for lunch to celebrate his parents' 48th wedding anniversary.  Last year, I had a cake made for the luncheon, but this year, I figured I would make a homemade cheesecake to serve.  (After all, the first one turned out so good, I was itching to make another one!)  It serves 12 so I don't think we will have a problem feeding all 8 of us tomorrow for dessert.  Stay tuned for tomorrow's blog to read how it all goes.  Now back to the cheesecake...

White Chocolate Cheesecake

Crust Ingredients & Directions:

11/ 2 cups graham cracker crumbs
2 tablespoons sugar

6 tablespoons unsalted butter, melted

Combine graham cracker crumbs, 2 tablespoons sugar, and melted butter in a medium bowl, stirring well. Firmly press crumb mixture evenly on bottom and 1/ 2 inch up sides of a 9-inch springform pan. Chill 1 hour.

Cheesecake Filling Ingredients & Directions:

10 ounces white chocolate, broken into pieces
4 (8-ounce) packages cream cheese, softened
1/ 2 cup unsalted butter, softened

 1/2 cup sugar

3 tablespoons all-purpose flour
4 eggs
1 1/2 tablespoons vanilla extract

Pinch of salt

Place white chocolate pieces in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts, stirring frequently. Remove from heat, and stir until chocolate is smooth. Set aside, and let cool.

Combine cream cheese and 1/2 cup butter; beat well at high speed of an electric mixer until light and fluffy. Combine 1/2 cup sugar and flour, stirring well; add to creamed mixture, beating well. Add eggs, one at a time, beating well after each addition. Add cooled chocolate, 1 1/2 tablespoons vanilla, and salt; beat until well blended. Pour mixture into prepared pan. Bake at 350 degrees for 50 minutes or until cheesecake is set.

Topping Ingredients & Directions:

2 cups sour cream

1/4 cup sugar

1/2 teaspoon vanilla
White chocolate curls (optional)

Combine sour cream, 1/4cup sugar, and 1/2 teaspoon vanilla in a small bowl; stir well. Spread sour cream mixture over cheesecake. Bake at 350 degrees for 10 minutes. Let cheesecake cool to room temperature on a wire rack; chill at least 8 hours.

It just came out of the oven, and needs to chill for 8 hours.  So, after I cut it tomorrow, I'll blog so you can see what a piece looks like with the white chocolate.  And now, it's nap time!

Stay tuned y'all!