White Chocolate Cheesecake

I made this cheesecake for my white-chocolate-loving husband's birthday.  It may have been my best cheesecake yet!  I didn't have any cracks in the top, and the middle wasn't too soft like last time.  The recipe I used needed some tweaking, so I ended up with my own creation in the end.  I also tried a white chocolate ganache for the topping, which didn't act quite like I was expecting.  It was a lot runnier than a normal chocolate ganache, so I think it may need more white chocolate than cream.  It was still quite tasty, though, and it added a nice white chocolate flavor, as the cheesecake itself doesn't have a strong white chocolate taste.  Here is my version of the white chocolate cheesecake, complete with low-fat cream cheese!

White Chocolate Cheesecake
(adapted by me from Food.com)

Crust:
2 c. graham cracker crumbs
1/4 c. melted butter

Filling:
10 oz. white chocolate
4 (8 oz.) packages of low-fat cream cheese, softened*
1/2 c. plus 2 T. sugar
4 eggs
2 egg yolks
6 T. flour
1 T. vanilla

Ganache Topping:
8 oz. white chocolate
8 oz. heavy cream

Preheat oven to 300 degrees.  Blend graham cracker crumbs and melted butter and press lightly onto the bottom and sides of a spring-form pan.  To make the filling, melt the white chocolate and stir until smooth.  Beat softened cream cheese until light and fluffy, then add in the sugar.  Add the eggs and egg yolks one at a time, beating well in between.  Add the flour and vanilla, stirring until combined well.  Add the melted chocolate in a slow stream while beating the mixture, until everything is smoothly combined.  Pour into prepared crust, sprinkling more white chocolate chips in if desired.  Bake for one hour for 10 inch pans (70 minutes for 9 inch pans) or until top is firm to the touch.  Turn the oven off and leave cheesecake in the closed oven for another 1/2 hour.  Allow cheesecake to cool completely before covering loosely and refrigerating overnight.

To add the ganache topping, microwave chocolate and cream in 30-second intervals, stirring between, until all the chocolate is melted and the ganache is smooth.  Allow the topping to cool, then pour over cooled cheesecake.  Refrigerate until serving.

*Note: If you want to use regular cream cheese, reduce flour to 2 T.

Linked up: Tatertots & Jello

Pin It