BAKER'S BEST WHITE VELVET CHEESECAKE
This has been my go to Cheesecake recipe for 8 years.As the name implies it has a velvety, airy texture and quality.I have made this with a raspberry coulis that i thickened with cornstarch (or you could use canned pie filling strained of seeds)and swirled it throughout the cheesecake batter, Lemon curd is also nice swirled in...
Provided by kelly ealey
Categories Chocolate
Time 1h5m
Number Of Ingredients 12
Steps:
- 1. CHEESECAKE: *BEAT cream cheese, sugar and lemon juice until blended and smooth.Scrape down sides of bowl with a spatula during beating, to evenly incorporate batter.
- 2. Add the melted chocolate, sour cream and vanilla extract and mix well to combine.Add the eggs, 1 at a time, blending on high speed just to incorporate.
- 3. *POUR batter into a lightly greased or nonstick 8 1/2 inch (i used a 9 inch)springform pan; smooth top. *BAKE in a preheated 450 degree oven for 10 mins. Reduce heat to 250 degrees and bake 30-35 mins longer.
- 4. *TOPPING: Combine sour cream and sugar. Spread over cheesecake; bake 5 mins more. Remove from oven and run a sharp knife around sides; let cool on rack completely before removing sides. *REFRIGERATE overnight or at least 5 hours. Garnish with curls, fresh fruit or fruit sauce.
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