| 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
A Message from our Provider:
“God grades on the cross, not the curve.”