Ingredients for White Velvet Cheesecake
- 3 (8 ounce) packages cream cheese, softened
- 1 ½ cups granulated sugar
- Lemon Juice
- White Chocolate
- Sour Cream
- 4 large eggs
- Vanilla
- White Chocolate Curls
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How to Make White Velvet Cheesecake
- Preheat oven to 350°F (175°C).
- Crush graham crackers into fine crumbs. Combine crumbs with melted butter and sugar. Press mixture into the bottom of a 9-inch springform pan.
- Beat cream cheese until smooth and creamy. Gradually add sugar, beating until combined.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- In a separate bowl, whip heavy cream until stiff peaks form. Gently fold whipped cream into the cream cheese mixture.
- Pour batter into the prepared crust.
- Bake for 70 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.
- Remove cheesecake from the oven and let cool completely on a wire rack.
- Once cooled, cover and refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to fully set.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
78g
Fat
94g
Carbs
7g
