White Chocolate Cheesecake – Gluten Free!
Servings Prep Time
10slices 15minutes
Cook Time Passive Time
90minutes 5hours
Servings Prep Time
10slices 15minutes
Cook Time Passive Time
90minutes 5hours
Ingredients
Instructions
  1. Preheat oven to 450. Lightly grease your springform pan.
  2. Beat the cream chees until creamy. It will probably take 4-6 minutes depending on if you are using a hand or a stand mixer. (Don’t rush this step the more you whip the cream cheese now the lighter and fluffier your cake will turn out.)
  3. Add sugar, sour cream and vanilla to the cream cheese – beat until smooth and creamy. (Again let this go for a couple minutes it won’t hurt it and will just make your cake fluffier.)
  4. Add eggs one at a time while the blender is running.
  5. Use a spatula to fold in the chocolate.
  6. Pour into pan.
  7. Put the pan into the oven and immediately drop the temp to 350. Bake for 1 hour & 15 minutes. The top should be lightly tan and have a SLIGHT jiggle. If it is to jiggly or pale keep baking and check on it every 10 minutes. It will finish baking when it is cooling on the stove so don’t over do it here.
  8. Cool in pan on a wire rack for an hour. Cover with saran wrap and chill for at least 4 hours before serving. (I like to make mine the day before I am going to serve it that way everything has a chance to settle and meld and become delicious.)
Recipe Notes

I like to serve mine with strawberries in syrup, or a nice chocolate sauce. Get creative with your toppings!