12 oz White chocolate
2 c Pound cake crumbs
1 1/2 lb Cream cheese, softened
1 c Sugar
2 1/2 ts Vanilla
1 tb Apricot brandy
2 c Sour cream
Melt white chocolate over low heat in a double boiler.
Set aside to cool slightly. Preheat oven to 350 degrees. Distribute pound
cake crumbs evenly over the bottom of a 9-inch springform pan. Press crumbs
down lightly. Set aside. In a large bowl, cream together cream cheese,
sugar, vanilla, and apricot brandy with an electric mixer for at least five
minutes or until very smooth. Add melted white chocolate and blend another
five minutes.
Add sour cream and mix to combine. Pour into crumb lined pan and bake at
350 degrees for 30 minutes.
Chill overnight before serving. This cheesecake freezes very well, and
makes about 12-14 slices. It goes well with commercial fruit sauces or
fresh fruit but it is so delicious that it really doesn’t need anything
else! It does look nice when it is garnished with fresh raspberries and
mint sprigs though. This one has been described as “to die for”!!! From:
Karen Henson/Prodigy
Yields
8 Servings
