Foody Friday ~ White Chocolate Cheesecake

It's Foody Friday, Desserts are the theme,and my favorite food to make :)Head on over to A Latte Talk for more yummy recipes.

White Chocolate Cheesecake

3 – 8oz packages cream cheese – room temperature

1/3 cup white sugar

3 lg eggs – room temperature

1 T fresh lemon juice

1 tsp vanilla

¼ tsp salt

2 cups (1# 1oz) sour cream – room temperature

9 oz melted white chocolate

3 cups finely crushed cookies or graham crackers

2-3 T melted butter

1 – 9 inch springform pan

Parchment or wax paper

1. Grease springform pan, fold parchment paper double thick. Clip in the bottom of spring form pan. The edges will hang out, that is ok. Grease the parchment paper well. Mix cookie crumbs and butter. Press into pan and up the sides. Set aside.

2. Put a jellyroll pan half filled with water into oven. Preheat oven to 350*.

3. Cream the cream cheese and sugar until very smooth, 3-5 minutes. Add the eggs one at a time, beating after each addition. Add the lemon juice, vanilla and salt. Beat until incorporated. Mix in the sour cream until blended in, and then add the white chocolate. Mix until blended in, but don’t over mix. Pour into prepared pan.

4. Carefully open oven door, steam will come out, place cheesecake in the jellyroll pan. Add more water if need, pan should be full.

5. Bake cheesecake for 45 minutes. Turn oven off, don’t open the door. Let the cheesecake cool in the oven for 45 minutes to 1 hour. Remove from the oven and let it finish cooling on the counter. Cover with plastic wrap, refrigerate 8 – 24 hours.

6. Remove the sides from the pan, flip the cheesecake over onto a plate, remove the bottom of the pan, pull off the parchment paper, flip back over onto serving plate.

7. If your cheesecake has any imperfections or cracks in the top, smooth it down firmly with a hot knife or spatula.

8. Garnish with dipped strawberries and chocolate curls.