Welcome to THEJNSREPORT’S: The CheeseCake Episodes: White Chocolate CheeseCake 2
Here’s the Ingredients List of what was used to make my latest version of the white chocolate cheese cake for a special someone:
6 packages of cream cheese
4 eggs, 2 cups heavy cream, I cup Whole Milk
Pictured above in the glass on the left is the heavy cream. The glass on the right is the whole milk.
1 whole bag of white chocolate truffles melted down
1 1/2 squeezed lemons, probably 1/2 cup of sugar, and our secret spice & liquid concoction.
After all the eggs were incorporated I added the sugar and lemon juice and other spices and liquids before pouring the batter into the cake pan.
For the crust I used two Keebler’s graham cracker crusts to fill the 12 x 3 bake pan. You could make your own graham cracker crust from scratch but for the sake of taste and time store bought graham cracker crust from Keebler’s just puts it over the top in my opinion. After baking at 250 degrees for 3 hours the cake was left to cool in the freezer before the white chocolate eggs were added on top.
The above cheesecake is a 12 x 3 inch cake. This cheesecake is made as a traditional dense cheesecake. If you like a light and fluffy cheesecake, addinig cottage cheese or lots of ricotta cheese and less cream cheese should do the job. I admit the taste didn’t come out quite as good as an earlier version but I realized that it was because I’d forgotten to add a secret ingredient. Even though the taste was off a little it still was quite good.