Taste the Air-Chilled Difference®

White Chocolate Cheesecake

by , Chef, Au Courant Regional Kitchen, Omaha, Nebraska

White Chocolate Cheesecake

Serves 10-12

This decadent crowd-pleaser can be made a few days in advance for convenience. Let guests spoon their own berries over the top.

  • 2 cups graham cracker crumbs
  • 6 tablespoons butter, melted
  • 32 ounces cream cheese
  • 1 cup sugar
  • 4 eggs
  • 2 cups sour cream
  • 1 vanilla bean, split, seeds removed
  • ⅓ cup water
  • 8 ounces white chocolate

Combine the graham cracker crumbs and butter and press firmly into the bottom of a spring form pan. Transfer the cream cheese to a food processor and blend on high for five minutes, slowly adding the sugar, eggs, sour cream, and vanilla bean halves. In a small pot, bring water to a boil and remove from heat. Add the white chocolate and whisk until melted and incorporated. Add to the batter while mixing. Pour the batter over the graham cracker crust and bake for one hour at 350°F. Let cheesecake cook and top with macerated berries (recipe follows).

    • Macerated Berries
    • ¾ cup blackberries
    • ¾ cup raspberries
    • ⅓ cup sugar
    • 3 ounces orange-flavored liqueur, like Grand Marnier

    In a small bowl, combine the berries, sugar, and orange liqueur and refrigerate until needed.