White Chocolate Cheesecake

By Hklbrries

Covered with a luscious white buttercream frosting, this rich White Chocolate Cheesecake can be made ahead of time and frozen for up to a week.

To make the leaves that top this dessert, stir 2 tbsp light corn syrup into 6 ounces of melted green candy coating wafers. Wrap in plastic wrap and let set overnight at room temperature. Knead mixture and roll out between two sheets of waxed paper. Cut out leaves with a cookie cutter. Whole cranberries complete the garnish. (Four cranberries in center, with five leaves radiating out around them).

Ingredients

• Cheesecake:
• 2 packages (8 ounces each) cream cheese, softened
• 1/3 cup granulated sugar
• 6 egg yolks
• 1 tbsp vanilla extract
• 1/2 tsp salt
• 2 cups sour cream
• 12 ounces white chocolate, melted
• Frosting:
• 1 package (8 ounces) cream cheese, softened
• 1/3 cup butter, softened
• 1 tsp vanilla extract
• 8 ounces white chocolate, melted

Preparation

Step 1

Preheat oven to 350 F. For cheesecake, beat cream cheese and sugar in a large mixing bowl until smooth. Beat in egg yolks one at a time, beating well after each addition. Beat in vanilla, salt, and sour cream. Blend in white chocolate. Pour the batter into a lightly greased 8-inch springform pan. Place springform pan in a larger pan and add water to larger pan to come halfway up side of springform pan. Bake 45 minutes. Turn off the oven and allow the cake to cool in the oven 1 hour without opening the door. Remove cheesecake from oven and pan of water and allow to cool completely. Cover and refrigerate overnight.

For frosting, beat cream cheese, butter and vanilla in a medium mixing bowl until smooth. Gradually beat in white chocolate. Use a knife to loosen sides of cheesecake from pan; remove springform. Spread frosting over top and sides of cheesecake. Chill at least 1 hour before serving.