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White chocolate cheesecake

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Ingredients/Components

graham cracker crumbs - 3/4 c
sugar - 1/4 c
pkg - 2 oz
vanilla extract - 1 tsp
carton sour cream - 1 oz
egg whites - 4 item
powdered sugar - 1 Tbsp
cream of tartar - 1/8 tsp
plus 2 Tbsp - 1/4 c
white chocolate, melted - 8 oz
quick cooking oats uncooked - 3/4 c
blanched almonds, ground - 3/4 c

How to make white chocolate cheesecake:

Combine first 5 ingredients in a medium bowl; blend well. Press onto bottom and 2 inches up sides of a 10-inch spring-form pan. Bake at 350° for 5 minutes. Cool on wire rack.

Combine cream cheese and 1 cup sugar in a large mixing bowl; beat at medium speed of an electric mixer until fluffy. Add sour cream and vanilla; mix well. Stir in white chocolate. Beat egg whites (at room temperature) in a large bowl at high speed of an electric mixer until foamy; add cream of tartar, beating until soft peaks form. Add powdered sugar and continue beating until stiff peaks form. Fold egg whites into cream cheese mixture. Spoon mixture into crumb crust. Bake at 325° for 55 minutes; turn oven off. Leave cheesecake in oven 30 minutes; partially open door of oven and leave cheesecake in oven an additional 30 minutes. Cool. Chill 8 hours. Remove from pan. Yield: 10 to 12 servings.

Recipe categories: Cheesecake, Desserts, Weeknight.

Rating:

3.3

Average rating: 3.3, total votes: 8

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graham cracker crumbs, sugar, vanilla wafer crumbs, pkg, 8 oz, crushed graham crackers, cream cheese large size, cream cheese, soften at room temperature