White chocolate cheesecake
This smooth, decadent cheesecake takes 15 minutes to whip up and pop in the oven.
I belong to the cheesecake-aholic club, although I admit I haven’t been to meetings in a while. My idea of battling the craving for cheesecake is to bake it, have a small taste, and then quickly give it away to unsuspecting friends. Who may or may not remain friends.
But seriously, this cheesecake is super easy. No electric mixer required, just a fork, a spatula and a bit of elbow grease will yield excellent results. I timed 15 minutes from unwrapping my cream cheese bars to sliding that pie into the oven. And yeah, I didn’t wash the bowl yet, but there’s a sweet-toothed kid eyeing it who may have an idea for cleaning it that doesn’t involve a sponge.
While the pie’s cooling, you can come up with creative toppings to make this white chocolate cheesecake a gourmet wonder. Raspberry sauce works great with white chocolate, and I’ve included a two-ingredient, easy recipe for raspberry topping below.
- 16 ounces reduced-fat cream cheese
- 1/2 cup sugar
- 1/2 teaspoon vanilla
- 2 eggs
- 3/4 cup white chocolate chips, divided
- chocolate graham cracker pie crust
- 1 pint raspberries, washed and dried
- Squirt of honey
- Extra raspberries, for garnish
Preheat oven to 350° F.
Use a fork to mix cream cheese, sugar and vanilla by pressing down on the cream cheese to incorporate sugar and vanilla.
Add eggs, and beat thoroughly.
Add half the white chocolate chips, and mix.
Pour into pie crust, and sprinkle remaining chips over the top.
Bake for 35 minutes, or until center is set. Remove from oven and cool on a wire rack.
Once completely cool, refrigerate 2-3 hours to firm up.
Process raspberries and honey until smooth. Drizzle over pie slices and top with fresh raspberries.