Recipe
Dessert
White Chocolate Cheesecake
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| 1 c. graham cracker crumbs | ||
| ¾ c. plus 3 tbsp Hy-Vee granulated sugar, divided | ||
| 3 tbsp. Hy-Vee butter, melted | ||
| 3 (8 oz each) pkg Hy-Vee light cream cheese, softened | ||
| ¼ c. Hy-Vee flour | ||
| 3 Hy-Vee large eggs | ||
| 12 oz. white chocolate, divided | ||
| ½ tsp. Hy-Vee vanilla | ||
| 1 ½ c. Hy-Vee half-and-half, divided | ||
| ½ tsp. brandy extract |
Directions
- Preheat oven to 300 degrees. Wrap the outside of a 10-inch springform pan with foil. Grease the inside of pan.
- Mix crumbs, 3 tablespoons sugar and butter until well blended. Press firmly onto bottom of pan. Bake for 10 minutes.
- Beat together cream cheese, remaining 3/4 cup sugar and flour. Beat in eggs one at a time, mixing well after each addition.
- Melt 4 ounces of chocolate. Slowly combine cream cheese mixture and chocolate.
- Stir in vanilla and 1/2 cup half-and-half. Pour mixture into the springform pan.
- Place pan in a water bath filled with water. Bake for 50 to 60 minutes or until center of cheesecake is just firm.
- To serve, chop remaining chocolate. Bring remaining 1 cup half-and-half to a boil. Pour over chocolate. Stir until chocolate is melted. Stir in brandy extract. Pour over chilled cheesecake and serve.
Nutrition facts
Servings
460 Calories per serving
Amounts Per Serving
- Total Fat: 15g
- Cholesterol: 110mg
- Sodium: 460mg
- Total Carbohydrates: 45g
- Protein: 10g
Daily Values
0%
Vitamin A 20%
0%
Vitamin C 2%
0%
Iron 4%
0%
Calcium 20%