White Chocolate Cheesecake Filling

Get ready to impress friends and family  this holiday season with this decadent rich and creamy white chocolate  cheesecake filling recipe! All you need is 6 ingredients and a 2 ingredient ladyfinger cookie cheesecake crust.


CRUST  Ladyfinger Cookies  Unsalted Butter CHEESECAKE Cream Cheese | Sugar Heavy Cream | Vanilla Extract Premium White Chocolate Eggs

Use a food processor to make the cookies into crumbs. Drizzle the melted butter into the food processor over the cookie crumbs and pulse until combined. Press the cookie crust into the bottom of a 9 inch springform pan. Place in freezer to firm.

With a handheld mixer beat the cream cheese until smooth and creamy. Add the heavy cream, sugar and vanilla extract to the bowl. Beat until well blended. Add the melted and cooled white chocolate to the bowl and beat well.

Beat the eggs in on low one at a time. Beat on low for 30 seconds to incorporate. Pour the cheesecake filling into the prepared cheesecake crust. Use the back of a spoon or an offset spatula to smooth the top. Bake at 325°F for 55 to 60 minutes or until the center is almost set.

Open the oven door and allow to the cheesecake to cool for 1 hour. Place the still warm cheese cake pan on a wire cooling rack to cool completely to room temperature. Refrigerate 4 hours or overnight before slicing.

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