A prized cheesecake, this one will please even the fussiest guest!
- 1 cup vanilla wafer, chocolate wafer, Graham cracker or gingersnap cookie crumbs
- 2 tablespoons butter or margarine, melted
- 3 packages (8 ounces each) cream
- 1/2 cup sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1 bag (12 ounces) white baking chips, (2 cups), melted
- 1/2 cup half-and-half
- Cut-up fresh strawberries, if desired
- Fresh mint leaf, if desired
- Heat oven to 325 degrees F.
- Mix cookie crumbs and butter in small bowl. Press evenly in bottom of springform
pan, 10 x 3 or 9 x 3 inches. Refrigerate while preparing filling.
- Beat cream cheese in large bowl with electric mixer on medium speed until smooth.
- Gradually beat in sugar until smooth.
- Beat in eggs, one at a time. Beat in vanilla extract, melted baking chips and
half-and-half until blended.
- Pour over crust; smooth top.
- Bake 55 to 60 minutes or until center is set; cool 15 minutes.
- Run metal spatula around side of cheesecake to loosen.
- Cover and refrigerate at least 8 hours, but no longer than 48 hours.
- Remove side of pan. Top cheesecake with strawberries. Garnish with mint leaves.
- Store covered in refrigerator.
Yield: 16 servings
Variation: If you're a baker who likes
to add your own touch, try stirring in 1/2 cup of these favorites: miniature semisweet
chocolate chips; chopped candied fruits; chopped dried cranberries or dried cherries;
chopped hazelnuts or pecans; or crushed hard peppermint candies.
How-To: Don't have
a springform pan? Make and bake this recipe in a 13 x 9 x 2-inch rectangular pan.
Cut the cheesecake into squares, or cut with cookie cutters in holiday shapes. Miniature
cookie cutters make mini-cheese the perfect size for placing on cookie plates.
Nutrition Information: 1 Serving: Calories 345 (Calories from Fat 225 );
Total Fat 25 g (Saturated Fat 15 g); Cholesterol 95 mg; Sodium 190 mg; Total Carbohydrate
24 g (Dietary Fiber 0g); Protein 6 g
Percent Daily Value*: Vitamin A 14 %; Vitamin C 0%; Calcium 8 %; Iron 4 %
Exchanges: 1 1/2 Starch; 5 Fat
* Percent Daily Values are based on a 2,000 calorie diet.
Recipe and photo credit:
Betty Crocker 2007/TM General Mills.