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  White Chocolate Cheesecake
 
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Submitted:
  2012-04-27
Prep Time:
  30 minutes+baking and cooling time
Yield:
  3 (cakes)
Difficulty Level:
  Moderate
Category:
  Milchig (Dairy)
Meal:
  Kid Favorites
Course:
  Cake Desserts
  Other Desserts
Health Conscious:
  not specified
Cuisine:
  not specified
Cooking Method:
  Bake
  Stove Top Cook
Occasion:
  Shavuos
Main Ingredients:
  Cheese
Source:
  not specified
Bracha:
  not specified

Units Converter
This cheesecake is calorie-splurge worthy! Makes 3 -9" cakes AND freezes well. Has a somewhat longish ingredient list, but comes together quickly, so don't be intimidated.
 
Ingredients
CHEESECAKE:
3 lb farmer cheese, room temp
16 oz. WHIPPED cream cheese, room temp
16 oz sour cream
2 T. vanilla xtract or sugar
1 1/2 cups sugar (can add a bit more if you like very sweet cheesecake)
4 1/2 T. cornstarch or flour
1 3/4 cups milk
5 eggs
CRUST: (there will be more than you need, see hint for what to do with extra)
10 oz white tea biscuits, crushed to make crumbs
3/4 c. ground filberts (hazelnuts)
6 oz. butter or margarine, melted
1/2 cup sugar (can add a bit more to taste if you like)
1/3 c. brown sugar
TOPPING:
2- 3.5 oz bars dairy white chocolate, good quality
1/2 tsp. ground coffee diluted in 3 T. boiling water
1 tsp karo syrup
Baker's Choice nut crunch or toasted coconut, for garnish

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Preparation
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Helpful Hints
You can spread the extra crust crumbs on a cookie sheet and bake in the oven for 20 minutes or so. Use the crumbs as topping for ice cream, creamy cheesecake etc...
 
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