Recipe: White Chocolate Cheese Cake (makes two 10-inch cheesecakes)

WHITE CHOCOLATE CHEESE CAKE

3 lb. cream cheese
1 1/2 cups sugar
1/2 cup flour
6 eggs
8 oz. white chocolate, melted
1 cup heavy (whipping) cream
1 teaspoon vanilla
White Chocolate Sauce (optional, for topping, recipe follows)

Preheat oven to 300 degrees F. Grease 2 (10-inch) spring form pans.

Place cream cheese, sugar, and flour in a mixing bowl and cream until light and fluffy. Add eggs, one at a time, mixing well after each addition.

Scrape down bowl and add melted white chocolate. While mixer is running on a very low speed, slowly add heavy cream and vanilla; blend well.

Pour mixture into spring form pans. Place cheesecake pans in a water bath filled with warm water.

Bake for 50 to 60 minutes, or until center of cheesecake is just firm. Cool at room temperature for 1 hour. Refrigerate until set before removing from pan.

Serve with White Chocolate Sauce, if desired.

WHITE CHOCOLATE SAUCE

1 cup heavy (whipping) cream
2 cups white chocolate, finely chopped
2 oz. liqueur

Place heavy cream on a saucepan and bring to a boil. Pour over white chocolate and stir with a wooden spoon until melted. Add liqueur and continue stirring until incorporated. Pour over chilled cheesecake and serve.

Makes 2 (10-inch) cheesecakes (You can freeze one of them, they freeze beautifully.)
From: Judy