White Chocolate Cheesecake

I made a white chocolate cheesecake for my parents' 30th anniversary party a few weeks ago. This is one of the best cheesecake recipes I've ever made and I get rave reviews from everyone who tries it - so if you're looking for a cheesecake recipe to impress - try this one out! You won't be disappointed and neither will the lucky people you share it with. :) The recipe is from my cookbook Everyday Favorites put out by Canadian Living. I served the white chocolate cheesecake with a kahlua chocolate drizzle and fresh raspberries. It was delicious!

White Chocolate Cheesecake

Recipe minimally adapted from Everyday Favorites - p. 330

Ingredients:

• 60 vanilla wafers (Nilla Wafers)
• 1/2 cup butter, melted
• 8 oz white chocolate, coarsely chopped
• 1 cup 10% cream
• 3 pkg (250g each) cream cheese, softened
• 1/4 cup granulated sugar
• 4 eggs
• 2 tsp vanilla
• 2 tbsp kahlua
• 1/3 cup chocolate syrup
• fresh raspberries

Method:

1. Grease bottom and side of 9-inch springform pan; line side with parchment paper. Set pan on large wide piece of heavy-duty foil; press foil against side of pan.
2. In food processor, grind vanilla vafers to fine crumbs; add melted butter and blend until evenly moistened. Press onto bottom and 1/2 inch up side of prepared pan. Bake in centre of 350F oven until golden brown at edge, about 15 minutes. Let cool on rack.
3. Meanwhile, in bowl over saucepan of hot (not boiling) water, melt white chocolate with cream; gently stir until smooth. Let cool to room temperature.
4. In separate bowl, beat cream cheese with sugar until fluffy; beat in eggs, 1 at a time, beating well after each addition. Stir in white chocolate mixture and vanilla. Pour into cooled crust.
5. Set pan in larger pan; pour in enough hot water to come 1 inch up sides. Bake in centre of 325F oven until centre is just set and edge is slightly puffed, about 1 hour and 15 minutes. Most cheesecakes are still slightly jiggly when done, but because of the white chocolate, this one is quite firm and is set. If jiggly, it is underdone. Remove from water bath and place on rack. Remove foil and let cool completely. Make-ahead: cover and refridgerate up to 2 days.
6. Combine chocolate syrup and kahlua. Drizzle chocolate kahlua topping over cheesecake and garnish with fresh raspberries.

This cheesecake makes enough to feed 16 people, so don't make this if you're not feeding a few guests or you'll never be able to eat it all! Trust me! :D Hope you enjoy this recipe and have a chance to give it a try. Happy baking my friends!