White Chocolate Velvet Cheesecake


2 pkgs (250 g each) cream cheese, softened

75 ml (1/3 cup) sugar

5 m. (1 tsp) lemon juice

6 squares white chocolate, melted

175 ml (3/4 cup) sour cream

2 large eggs

5 ml (1 tsp) vanilla


250 ml (1 cup) sour cream

25 ml (2 Tbsp) sugar

Fresh strawberries and kiwi – for garnishd


Beat cream cheese, sugar and lemon juice until blended and smooth.  Add chocolate, sour cream, eggs and vanilla. Beat until well combined.  Pour batter into a lightly greased 8-1/2 inch springform pan; smooth top.  Bake at 450 degrees for 10 min.  Reduce heat to 250 degrees and bake 30 to 35 minutes longer.  For topping, combine sour cream and sugar.  Spread over cheesecake; bake 5 min more. Run sharp knife around sides; let cool completely before removing sides.  Refrigerate overnight, at least 5 hours.  Garnish with strawberries and kiwi or fruit sauce, if desired.

Tip:  Cheesecake freezes well before garnishing.  Thaw in refrigerator and garnish.

–Submitted by Jean S.


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