12 oz White chocolate
2 c Pound cake crumbs *
1 1/2 lb Cream cheese, softened
1 c Sugar
2 1/2 ts Vanilla
1 tb Apricot brandy
2 c Sour cream
* or use graham cracker crumbs
Melt white chocolate over low heat in a double boiler. Set aside to cool
slightly. Preheat oven to 350 degrees. Distribute pound cake crumbs evenly
over the bottom of a 9-inch springform pan. Press crumbs down lightly. Set
aside. In a large bowl, cream together cream cheese, sugar, vanilla, and
apricot brandy with an electric mixer for at least five minutes or until
very smooth. Add melted white chocolate and blend another five minutes. Add
sour cream and mix to combine. Pour into crumb lined pan and bake at 350
degrees for 30 minutes. Chill overnight before serving.
This cheesecake freezes very well, and makes about 12-14 slices. It goes
well with commercial fruit sauces or fresh fruit but it is so delicious
that it really doesn’t need anything else! It does look nice when it is
garnished with fresh raspberries and mint sprigs though. This one has been
described as “to die for”!!!
From
Yields
8 Servings