Preheat 350 and procure a 10 inch springform pan with a cookie crust. My crust is a whole other failed almond/apricot cookie fiasco, but failures makes great cookie crumbs!
- 4 eight oz packages of cream cheese (I used neufachel--1/3 fat)
- 1/2 cup and 2 Tablespoons sugar
When blended well, add
- 4 eggs (room temperature--and blended up)
- 1 tablespoons flour (I used my healthier g-f mix)
- 8 oz. white chocolate (melted carefully in microwave--stirring often) I mixed the other ingredients slowly into the chocolate to help keep it from seizing.
- 1 teaspoon vanilla
- 1/2 cup sour cream (I used light)
Woops! I forgot that last ingredient when I wrote this out for the party goers yesterday.
I mixed it all up, poured it into a ten inch springform with a cookie crust pressed into the bottom and then baked it in the oven, above a water bath (cakepan with 2 inches hot water) for about 45 minutes. Smaller pan, longer time.
Perfect cheesecake tips:
- Leave it in the oven to cool and turn it off. Cool about an hour then finish cooling outside oven and refrigerate until serving.
- If you run a knife around the edge after the bake time, it might help keep it from cracking. I forgot, but it only cracked a little. (Legend says the crack is essential because that's where all the calories flow out.)
Last night, the party began with roasted tomato basil hummus, and OK cavier, served with chips, veggies, and crackers, then we dipped goat-cheese strawberries in balsamic vinegar.
We ate grilled lemon chicken, quinoa tuna salad, OK baked beans, pepperjack mashed cauliflower and finished it all with the piece de resistance, g-f white chocolate cheesecake. The family brought bacon-wrapped, cream cheese stuffed jalapeno peppers and we feasted.
Delicious all, and I'll be days finishing the leftovers!
Uggghhhh, I'm full.