Ingrédients

• 2 lbs. cream cheese, softened
• 1/2 cup granulated sugar
• 1 1/2 cups White Chocolate Sauce
• 6 large eggs, beaten
• 1 1/3 cups heavy cream
• 1 lemon, zested and juiced
• 1 tsp. vanilla
• 1/2 tsp. salt

Verre: Culinary

Taille du verre: 1 9-inch cheesecake.

Instructions

1. Preheat oven to 400 degrees Fahrenheit and line a 9-inch spring form pan with parchment paper and liberally spray with cooking oil.
2. In the bowl of a stand mixer equipped with the paddle attachment, add the cream cheese and the sugar and whip on high speed for 3 minutes, scraping the sides every 30 seconds. The cream cheese should be light and fluffy.
3. Add in the chocolate sauce and mix on low speed until fully incorporated. Scrape the sides with a rubber spatula.​
4. Add in the beaten eggs and mix on low speed until fully incorporated. Scrape the sides with a rubber spatula.​​
5. Add remaining ingredients and mix on low speed until fully incorporated.
6. Pour the mixture int the prepared pan and bake for 55-65 minutes, or until the middle of the cheesecake jiggles as a solid, there should be no ripple effects. It is normal for the outside to get either very dark brown or burnt.​
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7. Remove from oven and allow to cool at room temperature for at least one hour before serving. Store by wrapping tightly in plastic wrap and storing at room temperature, Serve either warm or at room temperature.
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