Decadent yet light melted white chocolate is whipped into the cheesecake filling for a rich but subtle flavor.
To do this, place yourspringform panon a double layer of 18x12-inch heavy foil.
Mold the foil around the sides of the pan to form a watertight seal.
Credit: Jason Donnelly
After pouring your cheesecake filling over the crust in the springform pan, place it inside a roasting pan.
Ingredients
114cupsfinely crushed shortbread cookies
2Tbsp.butter, melted
2(8-oz.
In a small bowl stir cookie crumbs and butter until combined.
Press the crumb mixture onto the bottom of an 8-inch springform pan with a removable bottom.
Beat in the sugar until the mixture is fluffy.
Add the eggs, sour cream, and vanilla; beat on low speed until just combined.
Turn off the oven and allow the cheesecake to stand in the oven for 1 hour.
Cool the Cheesecake
Carefully remove the springform pan from the water-filled roasting pan and remove the foil.
Cool the white chocolate cheesecake in the pan on a wire rack for 15 minutes.
Remove the sides of the pan, then let the cheesecake cool completely on the rack.
Cover and chill for at least 4 hours before serving.
Arrange berries on top of cheesecake.
2,000 calories a day is used for general nutrition advice.
