When I worked in my previous department, my coworker Patty was one of the frequent taste testers of the desserts I'd bring to work. I always looked forward to bringing her a sample and asking how things were going.
One day Patty returned the favor and gave me a slice of her white chocolate cheesecake. She told me that this was her most requested dessert and that it was the one sweet that she's confident in making time and time again. I took a bite and just couldn't stop eating. With each bite, I was sad knowing that the slice in front of me would not last for much longer. About 30 seconds later, the inevitable happened--I had devoured the whole slice.
I asked Patty the next day if she would share her recipe, and she was nice enough to give it to me. It's taken me a while to make this, but I'm so glad I did. Move over, Cheesecake Factory--there's a new cheesecake in town!
- 1 stick melted butter
- 16 oz Oreo cookies
Line the bottom (outside) of a springform pan with foil to prevent the butter from the crust from leaking. Crush the Oreo cookies and combine with butter. Spread half of the Oreo mixture on the bottom of the pan and the other half up the sides of the pan.
- 32 oz cream cheese, room temperature
- 1/4 cup sugar
- 4 eggs
- 4 oz butter (1 stick)
- 16 oz white chocolate
- 4 oz heavy cream (1/4 cup)
- 2 oz sour cream (optional)
Mix cream cheese with sugar. Add cream and eggs.
In small saucepan melt butter, then set aside.
In double boiler melt white chocolate over low heat. Chocolate will become lumpy when too hot, so be careful!
Add butter and white chocolate to cream cheese mixture and mix until smooth. Pour into springform pan.
Bake at 270 degrees for 90 minutes. Turn off the oven, open the door and leave cake in for 30 additional minutes.
Cool completely and refrigerate. If desired, top with white chocolate shavings.
This recipe makes one 8 or 9 inch cheesecake, or two 6-inch cheesecakes.
Source: My coworker Patty; original source unknown