| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Desserts, Cheesecake, Chocolate | 12 | Servings | |
INGREDIENTS
| 1 1/2 | c | Graham cracker crumbs (about 11 double crackers) |
| 5 | tb | Butter; melted |
| 2 | tb | Sugar |
| 2 | lb | Cream cheese; room temp. |
| 1/2 | c | Unsalted butter; room temp. |
| 4 | Eggs; room temperature | |
| 10 | oz | White chocolate; melted |
| 4 1/2 | ts | Vanilla |
| 1 | pn | Salt |
INSTRUCTIONS
Mix graham cracker crumbs, melted butter and sugar in large bowl. Press into bottom and sides of 9-inch springform pan. Refrigerate several hours to set. Preheat oven to 300=F8F. Combine cream cheese and butter in large bowl of electric mixer and beat until smooth. Add eggs one at a time, blending well after each addition. Add white chocolate, vanilla and salt and beat 1 or 2 minutes at medium speed. Turn mixture into prepared graham cracker crust. Bake 1 hour. Let stand 2 hours at room temperature, then refrigerate for about 12 hours before serving. Source: Bon Appetit - December 1983 Typed for you by Karen Mintzias Posted to MM-Recipes Digest V4 #299 by "Fred Goslin" <fjgoslin@northnet.org> on Nov 18, 1997
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