White chocolate cheesecake

White chocolate cheesecake

Ingredients/Components

• sugar - 1/2 c
• vanilla - 1/2 tsp
• pkg - 1 oz
• water - 1/2 c
• dairy sour cream - 1 c
• whipping cream - 1 c
• kiwi fruit, peeled and sliced - 1 item
• margarine or butter, melted - 2 Tbsp
• Filling:1 envelope unflavored gelatin
• sliced, fresh strawberries
• about 20 crushed chocolate cookie wafers - 1 c
• bar white baking chocolate or vanilla flavored candy coating, cut into pieces and melted - 1 (6

How to make white chocolate cheesecake:

Filling:1 envelope unflavored gelatin1/2 c. water1/2 c. sugar1 (8 oz.) pkg. cream cheese, softened1 c. dairy sour cream1 (6 oz.) bar white baking chocolate or vanilla flavored candy coating, cut into pieces and melted1 c. whipping cream1/2 tsp. vanilla Topping:1 c. sliced, fresh strawberries1 kiwi fruit, peeled and sliced In a small bowl, combine crust ingredients; mix well. Press in the bottom of an 8-inch spring-form pan. Set aside.

Filling: In a small saucepan, combine gelatin and water; let stand 1 minute. Add sugar. Stir over medium heat until mixture is hot and gelatin and sugar are dissolved. In a large bowl, beat cream cheese and sour cream until creamy. Gradually add melted baking bar, gelatin mixture, whipping cream and vanilla; beat until smooth. Pour into crust-lined pan. Cover; refrigerate 1 1/2 to 2 1/2 hours or until firm.

Shortly before serving, run a knife around edge of pan to loosen cheesecake; carefully remove sides of pan. Arrange fruit over cheesecake. Makes 16 servings. Store in refrigerator.

Recipe categories: Cheesecake, Desserts, Weeknight.