White Chololate Cheesecake

 

Over the weekend I got the itch to do a little baking. So what do I make... CHEESECAKE. First off one of my favorite things to make. Second they are soooo delicious! I've made cheesecakes for a few years and while when I first started making them they didn't turn out the best. But I stuck with it and now its second nature and I haven't had one turn out bad lately (knock on wood!) 

This one is fairly easy to accomplish. 

The Crust:

Graham Crackers ( I use cinnamon kind)

3 Tablespoons butter 

Pre-heat the oven to 350. 

Smash up about 1/2 - 3/4 of a wrapped package. I soften the butter, about 5-10 second in the microwave. Then in a food processor mix the graham crackers and butter together pulsing until mixed well, about 20 seconds. 

Press the mixture into the bottom of a 10 Inch Springform Pan that previously has been lined with parchment paper or tin foil and lightly greased with butter. Bake the crust for 10 minutes, then set it aside. Turn the oven up to 425°F.

Filling:

8 oz. white chocolate chips

3 - 8oz cream cheese (softened)

1 cup sugar

3 Tbsp all purpose flour

1 tsp almond extract

3 large eggs (room temp)

Beat the cream cheese in a mixer until smooth. Add in the sugar, flour, and almond flavoring beat again until smooth. Next, add in one egg at a time and beat in completely. 

Once you've done that, now it's time to melt the chocolate. Place 8 oz of white chocolate chips in a microwave safe bowl. Microwave 30 seconds at a time and stir in between. Let it cool slightly then beat into the filling. 

Pour into the springform pan, and spread evenly. 

Bake the cheesecake for 10 minutes, then reduce the heat to 250°F and continue to bake for another 30-35 minutes. You can tell when the cheesecake is done when it’s barely firm around the edges and the center is just slightly jiggly. It will firm up as it cools. Immediately run a thin knife around the edge to loosen it from the pan, but allow it to cool completely and then refrigerate it for at least an hour before you remove the sides of the springform pan.

Sea Salt Caramel:

1 cup Brown sugar

1/3 cup whipping cream

1/4 cup unsalted butter

1/2 tsp almond extract

1/4 tsp sea salt

In a small saucepan, bring brown sugar, whipping cream and butter to a boil over medium-high heat, stirring constantly. Boil for about 3-5 minutes. Remove from heat, whisk in almond extract and sea salt. Let it cool and serve on top of the cheesecake.

This is one of my favorite cheesecake recipe. It's super easy to make.. Try it for Thanksgiving or Christmas, you wont be disappointment!!!