Bitsy's Kitchen
White Chocolate Cheesecake
*Makes 8-10 individual cakes
16 ounces cream cheese, at room temperature
1 tablespoon cornstarch
1 cup sugar
2 eggs
1 egg yolk
1/2 lb. white chocolate
1 cup fresh raspberries or strawberries
1 cup peeled, sliced kiwi fruit
2 cups crushed Oreos
1/2 cup melted butter
Non-stick spray, for coating ring molds
mint sprigs, for garnish
Pre-heat oven to 250° F.
For crust:
Combine Oreos and butter in a 1-quart bowl. Spray 8 to 10 small, bottomless ring molds with non-stick cooking spray and place them on a lightly greased baking sheet. Divide crumbs evenly among rings and press them gently into the space at the bottom of each.
For cake:
Beat cream cheese, cornstarch and sugar in work bowl of an electric mixer until well-blended. Add eggs and egg yolk and blend until thoroughly combined.
Place chocolate in a glass bowl and microwave for 30 seconds. Stir and repeat until melted. Stir melted chocolate into cream cheese mixture and blend thoroughly. Pour chocolate-cream cheese mixture into ring molds. Bake for about 20 minutes, until centers are set. Allow cakes to cool before removing rings. Finish cooling on the baking pan.
Just before serving, garnish tops with fresh raspberries or strawberries, kiwi and mint.
*You also can make this recipe in an 8-inch springform pan, provided you lengthen the baking time to 30-35 minutes.