White Chocolate Cheesecake

Cheesecake is one of my favorite desserts and I have been meaning to make one for a while now. I had seen a few cheesecake recipes that include white chocolate which is another of my favorite flavours so I decided to go with a white chocolate cheesecake. One of the problems when cooking for one is that most recipes are made for more than one. I don't mind with most things as I can just use the leftovers for lunches. Desserts are different. Most of the cheesecake recipes required 3 or even 4 bricks of cream cheese. No matter how much I love cheesecake I didn't really like the idea of eating 3 bricks of cream cheese in the form of cheesecake over the next few days. Another problem with dessert recipes is that they often include eggs and it is hard to divide an egg in half so you are restricted in the amount that you can reduce a recipe by. Luckily the cheesecake recipe called for one egg per brick of cream cheese. Even when using the one brick recipe there was enough to fill 2 of my individual size spring form pans.

I used the same crust that I used in my Fresh Strawberry Pie. It worked much better with the cheesecake than it did with the strawberry pie. I was able to get the cheesecake out of the pan with the crust intact.

The cheesecake was amazing! It was creamy and good with a hint of chocolate. I will definitely be making this again. It was really simple to make and it filled my place with an amazing smell while it was baking.

White Chocolate Cheesecake

(makes 2 servings)
Printable Recipe

Ingredients:
1/2 cup pecans
1 tablespoon brown sugar
1 tablespoon butter (melted)
3.5 ounces white chocolate (chopped)
2 tablespoons heavy cream cream
1 (8 ounce) package cream cheese (softened)
2 tablespoons sugar
1 egg
1 teaspoon vanilla extract

Directions:
1. Mix the pecans, melted butter and brown sugar in a food processor.
2. Press the pecan mixture into the bottom of a spring form pan.
3. Melt the chocolate and in the heavy cream in a double boiler.
4. Mix the cream cheese and sugar.
5. Beat in the egg.
6. Mix in the white chocolate and vanilla extract.
7. Pour the mixture into the spring form pan.
8. Bake in a preheated 325F oven for 55-60 minutes or until it is set.

Note: This recipe makes enough for 2 4 inch spring form pans. Triple the recipe for an 8 inch spring form pan and quadruple the recipe for a 10 inch spring form pan.



There were a lot of amazing looking berries at the farmers market I picked up a few of them. What better way to eat a cheesecake than with fresh berry sauce. For the first cheesecake I did a raspberry sauce:

Raspberry Sauce

Ingredients:
1/2 cup raspberries (mashed)
1 teaspoon sugar
1 teaspoon cornstarch
2 tablespoons water

Directions:
1. Mix everything in a small saucepan.
2. Bring to a boil and simmer until the sauce thickens.





For the second cheesecake, I did a blueberry sauce:

Blueberry Sauce

Ingredients:
1/2 cup blueberries (blended)
1 teaspoon sugar
1 teaspoon cornstarch
2 tablespoons water

Directions:
1. Mix everything in a small saucepan.
2. Bring to a boil and simmer until the sauce thickens.





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Maple Pumpkin Pie Cheesecake
No Bake Cheesecake
Pumpkin Pie Cheesecake
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