White Chocolate Cheesecake
 
1/2 cup  (1 stick) butter or margarine
3/4 cup  sugar, divided
1-1/2 tsp  vanilla, divided
1 cup  flour
4 package  (8 oz. each) cream cheese, softened
4   eggs
2 package  (6 oz. each) white chocolate baking squares, melted, slightly
  cooled
 
MIX butter, 1/4 cup of the sugar and 1/2 tsp. of the vanilla with electric 
mixer on medium speed until light and fluffy. Gradually add flour, mixing 
on low speed until blended. Press onto bottom of 9-inch springform pan; 
prick with fork. Bake at 325 F for 25 minutes or until edges are light 
golden brown. MIX cream cheese, remaining 1/2 cup sugar and 1 tsp. vanilla 
with electric mixer on medium speed until well blended. Add eggs, 1 at a 
time, mixing on low speed after each addition lust until blended. Blend in 
melted chocolate. Pour over crust. BAKE at 325 F for 55 minutes to 1 hour 
or until center is almost set. Run knife or metal spatula around rim of 
pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours 
or overnight. Garnish, if desired, with chocolate shavings. Makes 12 
servings. 
 
White Chocolate Macadamia Nut Cheesecake: 
Stir 1 jar (3 1/2 oz.) macadamia nuts, chopped (about 3/4 cup), into 
batter. 
 
 
 
(ID: 79979) Mirror: rec.food.recipes: Sat, Dec 7, 2002


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