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| White Chocolate Cheesecake |
| 2
packages (3 ounces each) ladyfingers
2
packages (6 ounces each) white chocolate baking bars, broken
½ cup
heavy or whipping cream
2
packages (8 ounces each) cream cheese
1
tablespoon lemon juice
¼
teaspoon salt
3 egg
whites
1
whole egg
Vegetable
cooking spray
1 cup
sour cream
Sliced
fresh fruit for garnish
|
| Lightly
spray 9 x 3-inch springform pan with vegetable cooking spray.
Line bottom of pan with ladyfinger halves, split sides up.
Cut 10 to 12 additional ladyfingers in half.
Use to line side of pan, allowing cut ends to rest on ladyfingers
in bottom of pan; set aside on baking sheet.
In top
of double boiler over hot, not boiling, water melt white chocolate bars
with cream or place in medium microwavable bowl and microwave on high
(full power) 1 to 2 minutes or just until melted.
Stir until smooth.
In large mixing bowl beat cream cheese, lemon juice and salt
until blended and fluffy.
Gradually add melted chocolate, beating well after each addition.
Beat in egg white and whole egg.
Pour into ladyfinger-lined pan.
Place pan on baking sheet in 350 degrees oven.
Bake 45 minutes or until almost set.
Top with sour cream.
Bake at 350 degrees an additional 3 minutes.
Cool to room temperature.
Cover and refrigerate several hours or overnight.
Garnish with sliced fresh fruit just before serving.
10
to 12 servings |
|
Specialty Bakers, Inc., 450 South
State Road, Marysville, PA 17053 |
|
