White Chocolate Cheesecake
A simple, yet elegant crustless white chocolate cheesecake.
4 (8-ounce) packages cream cheese, softened
1 1/2 cups granulated sugar
4 large eggs
5 ounces white chocolate, melted
1 tablespoon lemon juice
1/2 teaspoon finely grated lemon peel
1/2 teaspoon vanilla extract
- Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and line it with foil; set aside.
- With an electric mixer, blend cream cheese on medium speed until smooth. Scrape sides and bottom of the bowl well. Add sugar and blend. Add eggs one at a time, mixing well after each addition.
- With the motor running, drizzle in chocolate. Scrape sides and bottom again and mix well. Add lemon juice, lemon peel and vanilla; mix again. Scrape sides and bottom and blend again.
- Pour batter into prepared pan and bake about 1 hour or until tester inserted in center comes out clean. Set aside for 10 to 15 minutes before refrigerating. Refrigerate at least 4 hours before serving.
Makes 9 servings.