White Velvet Cheesecake

Servings: 10 servings
Time:

  • 2 packages (250 gram each) cream cheese at room temperature
  • 1/3 cup sugar
  • 1 tsp lemon juice
  • 6 squares white chocolate melted
  • 3/4 cup sour cream (or plain yogurt)
  • 2 large eggs
  • 1 tsp vanilla

    Topping

  • 1 cup sour cream (or plain yogurt)
  • 2 tbsp sugar


    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 8.5"
    springform pan, smooth top. Bake at 450 F for 10 minutes. Reduce heat to 250 F and bake
    30 to 35 minutes longer.

    For topping, combine sour cream and sugar. Spread over cheesecake, bake 5 minutes more. Run
    sharp knife around sides, let cool completely before removing sides.

    Refrigerate at least 5 hours or overnight. Serve with fresh fruit or fruit sauce if desired.


    Comments: This is so good with a raspberry sauce.


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