Today, March 6, is White Chocolate Cheesecake Day.
While there are some who argue that white chocolate isn’t actually chocolate, it is at least a derivative of cocoa beans made with cocoa butter and milk solids. The melting temperature of cocoa butter is high enough to keep white chocolate solid at normal room temperatures. Magically speaking, white chocolate corresponds with the element of water, the planet Venus, and the Anahata chakra.
White Chocolate Cheesecake Recipe
½ cup butter, softened
¾ cup sugar, divided
1 ½ tsp vanilla, divided
1 cup flour
4 pkg (8 oz. each) Cream Cheese, softened
3 pkg (4 oz. each) White Chocolate, broken into pieces, melted, cooled
2 cups fresh raspberries
Heat oven to 325°F.
Beat butter, 1/4 cup sugar and 1/2 tsp. vanilla in small bowl with mixer until light and fluffy. Gradually beat in flour until well blended; press onto bottom of 9-inch springform pan. Prick with fork. Bake 25 min. or until edge is lightly browned.
Beat cream cheese, remaining sugar and vanilla in large bowl with mixer until well blended. Add chocolate; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust.
Bake 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Top with raspberries just before serving.