ingredients
Crust:
1 3/4 cups (about 18) crushed creme−filled chocolate cookies
2 tablespoons butter or margarine, melted
Filling:
1 cup white chocolate chips
3 packages (8 ounces each) cream cheese, softened
3/4 cup granulated sugar
2 teaspoons vanilla extract
3 large eggs
1 bar (2 ounces) semi−sweet chocolate, grated or made into curls
Directions:
Preheat oven to 350F. Toss cookie crumbs and butter together in medium bowl.
Press onto bottom of ungreased 9−inch springform pan. Bake for 10 minutes.
Microwave white chocolate chips morsels in small, microwave−safe bowl on
medium−high (70%) power for 1 minute; stir. Microwave at additional 10 to 20
second intervals, stirring until smooth; cool to room temperature. Beat
cream cheese, sugar and vanilla extract in large mixer bowl until smooth.
Beat in eggs; gradually beat in melted white chips. Spread over chocolate
crust. Bake for 40 to 50 minutes or until edges are set but center still
moves slightly. Cool in pan on wire rack; refrigerate until firm. Remove
sides of springform pan. Sprinkle grated chocolate or curls over cheesecake
before serving.
ingredients
Crust:
1 3/4 cups (about 18) crushed creme−filled chocolate cookies
2 tablespoons butter or margarine, melted
Filling:
1 cup white chocolate chips
3 packages (8 ounces each) cream cheese, softened
3/4 cup granulated sugar
2 teaspoons vanilla extract
3 large eggs
1 bar (2 ounces) semi−sweet chocolate, grated or made into curls
Directions:
Preheat oven to 350F. Toss cookie crumbs and butter together in medium bowl.
Press onto bottom of ungreased 9−inch springform pan. Bake for 10 minutes.
Microwave white chocolate chips morsels in small, microwave−safe bowl on
medium−high (70%) power for 1 minute; stir. Microwave at additional 10 to 20
second intervals, stirring until smooth; cool to room temperature. Beat
cream cheese, sugar and vanilla extract in large mixer bowl until smooth.
Beat in eggs; gradually beat in melted white chips. Spread over chocolate
crust. Bake for 40 to 50 minutes or until edges are set but center still
moves slightly. Cool in pan on wire rack; refrigerate until firm. Remove
sides of springform pan. Sprinkle grated chocolate or curls over cheesecake
before serving.
ingredients
Crust:
1 3/4 cups (about 18) crushed creme−filled chocolate cookies
2 tablespoons butter or margarine, melted
Filling:
1 cup white chocolate chips
3 packages (8 ounces each) cream cheese, softened
3/4 cup granulated sugar
2 teaspoons vanilla extract
3 large eggs
1 bar (2 ounces) semi−sweet chocolate, grated or made into curls
Directions:
Preheat oven to 350F. Toss cookie crumbs and butter together in medium bowl.
Press onto bottom of ungreased 9−inch springform pan. Bake for 10 minutes.
Microwave white chocolate chips morsels in small, microwave−safe bowl on
medium−high (70%) power for 1 minute; stir. Microwave at additional 10 to 20
second intervals, stirring until smooth; cool to room temperature. Beat
cream cheese, sugar and vanilla extract in large mixer bowl until smooth.
Beat in eggs; gradually beat in melted white chips. Spread over chocolate
crust. Bake for 40 to 50 minutes or until edges are set but center still
moves slightly. Cool in pan on wire rack; refrigerate until firm. Remove
sides of springform pan. Sprinkle grated chocolate or curls over cheesecake
before serving.
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