baker's best white velvet cheesecake

(1 rating)
Recipe by
kelly ealey
Calgary, AB

This has been my go to Cheesecake recipe for 8 years.As the name implies it has a velvety, airy texture and quality.I have made this with a raspberry coulis that i thickened with cornstarch (or you could use canned pie filling strained of seeds)and swirled it throughout the cheesecake batter, Lemon curd is also nice swirled in the batter.**Also, i have made this using a variety of cookie crust; prebake crust 10-12 mins, cool slightly before adding filling and bake as directed only greasing sides of pan.

(1 rating)
yield 10 serving(s)
prep time 20 Min
cook time 45 Min

Ingredients For baker's best white velvet cheesecake

  • 2-8oz pkg
    cream cheese, softened @ room temp
  • 1/3 c
    granulated sugar
  • 1 tsp
    lemon juice, fresh
  • 6 oz
    baker's white chocolate, melted
  • 3/4 c
    sour cream
  • 2
    large eggs, @ room temp
  • 1 tsp
    vanilla extract
  • TOPPING
  • 1 c
    sour cream
  • 2 Tbsp
    granulated sugar
  • GARNISH
  • white chocolate curls and or fresh fruit

How To Make baker's best white velvet cheesecake

  • 1
    CHEESECAKE: *BEAT cream cheese, sugar and lemon juice until blended and smooth.Scrape down sides of bowl with a spatula during beating, to evenly incorporate batter.
  • 2
    Add the melted chocolate, sour cream and vanilla extract and mix well to combine.Add the eggs, 1 at a time, blending on high speed just to incorporate.
  • 3
    *POUR batter into a lightly greased or nonstick 8 1/2 inch (i used a 9 inch)springform pan; smooth top. *BAKE in a preheated 450 degree oven for 10 mins. Reduce heat to 250 degrees and bake 30-35 mins longer.
  • 4
    *TOPPING: Combine sour cream and sugar. Spread over cheesecake; bake 5 mins more. Remove from oven and run a sharp knife around sides; let cool on rack completely before removing sides. *REFRIGERATE overnight or at least 5 hours. Garnish with curls, fresh fruit or fruit sauce.

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