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White Chocolate Cheesecake

White Chocolate Cheesecake

From The Proctor Silex Test Kitchen

Added by Pat


  • 6 oz. white chocolate, chopped
  • 2 cups vanilla wafer crumbs
  • 1/4 cup butter or margarine, melted
  • 3 pkgs. (8 oz. each) cream cheese, room temperature
  • 3/4 cup sugar
  • 1 Tablespoon flour
  • 4 eggs
  • 1 teaspoon vanilla extract


  1. In the top of a double boiler, over simmering water, melt white chocolate. Set aside and cool slightly.
  2. In a small bowl combine vanilla wafer crumbs and butter. Press onto bottom and up sides of 9-inch springform pan.
  3. Beat cream cheese, sugar and flour until smooth in a large mixing bowl. Add eggs, one at a time, and beat until smooth.
  4. Add vanilla and melted chocolate. Mix until blended.
  5. Pour into prepared pan. Bake in preheated 350°F oven 45 to 50 minutes or until edges are set. Center will be shaky.
  6. Cool, then refrigerate 4 hours before serving. May be prepared 1 to 2 days in advance.

Serves: 12

Success Tip:
  Have the eggs at room temperature before adding to the cream cheese mixture. Eggs beat to a greater volume if they are between 65°F and 75°F when beaten.

Substitution:  Try using graham crackers instead of vanilla wafers for the crust. Place graham crackers in a plastic bag and crush with a rolling pin until crumb consistency.



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