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White Chocolate Mousse Cheesecake

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Servings: 12 - 16 very rich wedges!!
This is one of my most requested cheesecake recipes. I converted all my cheesecake recipes to a blender which gives them a very smooth and mousse-like texture!!

For Cheesecake:
12 oz. white chocolate chips
3 eight ounce packages (24 ounces total) cream cheese
1 cup granulated sugar
2 1/2 tsp. vanilla extract
2 cups sour cream

For Crust:
1 cup graham cracker crumbs
1/4 cup butter, melted

Preheat oven to 350 degrees F (180 C).

Prepare graham cracker crust. Melt butter; mix with graham cracker crumbs in a mediun bowl. Press crust mixture into bottom of a 9-inch springform pan. Set aside.

Melt white chocolate until very smooth and set aside to cool.

Place all other ingredients in blender and add the cooled chocolate to blend very thoroughly!

Pour into the crumb-lined springform pan and bake for 35 minutes at 350 degrees F (180 C).

Chill overnight before releasing cake from pan. This freezes very well also, if you wish to use at a later date!

Tip for Garnish:
Nice with white chocolate curls as a decoration and some frozen (defrosted) strawberries or raspberry melba sauce over each piece when served. Enjoy!

Makes 12 - 16 servings.

Source: From a favorite collection of Karla Seidita, a pro
Submitted By: Ruth Goldman
Date: 9/7/03


Reviewer: Manuela
It came out okay. Not like a mousse, though.

Reviewer: Sapphire
It was wonderful. I liked the crust as it had a slight crunch to it and the mousse was put on the highlight of my recipes. I added strawberries to add sweetness.


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