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How To make Luscious White Chocolate Cheesecake
BASE:
1 1/2 c Crushed creme filled chocola
3 T Margarine, melted
BODY:
3 pk 8-ounce cream cheese, soften
1/2 c Sugar
1/2 t Vanilla
3 ea Eggs
1/2 lb White chocolate, melted
BASE: Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 350, 10 minutes. BODY: Combine cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in white chocolate; mix well. Pour over crust. Bake at 350, 40 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish if desired.
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Ingredients
• 1 1/2 cups chocolate cookie crumbs
• 1/3 cup melted butter
• 16 ounces cream cheese, softened
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 1 cup heavy cream
• 1 package of Lindt chocolate pralines, chopped
Instructions
• In a bowl, mix the chocolate cookie crumbs, sugar, and melted butter.
• Press the mixture into the bottom of a 9-inch springform pan.
• In another bowl, beat the cream cheese, 1/2 cup of sugar, and vanilla extract until smooth.
• In a separate bowl, beat the heavy cream until stiff peaks form.
• Fold the whipped cream into the cream cheese mixture until well combined.
• Add the chopped Lindt chocolate pralines to the cheesecake mixture and mix well.
• Pour the cheesecake mixture over the crust and smooth the top.
• Refrigerate the cheesecake for at least 2 hours or until set.
• Once set, remove the cheesecake from the springform pan and decorate with some Lindt chocolate pralines on top.
• Serve and enjoy!
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