Being a baking blogger can come with certain challenges. Among them are:
1) Several epic fails while testing out recipes
2) Taking bad pictures of delicious food
3) Getting sticky residue on every available kitchen surface
4) Turning down a night out because you need to wait for dough to rise
5) Figuring out how to share all of your baked goods
6) Constantly thinking of new ideas for recipes
And, my challenge of the week:
7) Sharing a recipe when the subject (in this case, a cheesecake) was a gift to another person, thereby preventing me from taking pictures of a sliced version and making you drool.
To make a long story short, I baked this cheesecake for our amazing babysitter’s birthday. She’s been lovingly caring for my daughter and I figured the least I could do was send her home with a birthday treat. I’m so glad it turned out well!
How do I know it turned out well? She told me, for one. But I also got a sampling of the stuff that stuck to the side of the springform when I released the pan sides, and it was really awesome.
The white chocolate portion of the cheesecake has two sources. The sneakiest part is the white chocolate melted into the graham cracker crust, my favorite of all baking tricks. But I also melted white chocolate and spread it all over the top of the cake. Very simple!
For the cheesecake itself, I decided to keep it free of anything but cheesecake. White chocolate is very easy to overdo because of its overwhelming sweetness, so it’s better in this case to leave the tangier filling to stand on its own.
Everybody deserves a birthday cake, but especially the people who treasure your children as much as you do. So here’s to somebody amazing! And I’m totally okay with not having pictures of the slices. She’s worth it!
- 3 packages (24 oz.) cream cheese, softened to room temperature
- 1 cup sugar
- 1 cup fat-free vanilla Greek yogurt
- 2 teaspoons vanilla
- 3 eggs
- 1/4 cup unsalted butter
- 1/2 cup white chocolate chips
- 1/3 cup firmly packed light brown sugar
- 1 cup graham cracker crumbs
- 3/4 cup white chocolate chips
Preheat the oven to 350. Spray a springform pan with cooking spray. Set aside.
In a microwave-safe bowl, melt the butter and white chocolate chips for 45-55 seconds. Stir until smooth and combined. Add the brown sugar and graham cracker crumbs, mixing until the crumbs are moistened. Press into the bottom of the prepared pan and bake for 10 minutes.
While the crust is baking, beat the cream cheese and sugar in the bowl of a stand mixer until creamy. Add the yogurt and vanilla and beat again. Finally, add the eggs and beat until just incorporated.
Pour the filling into the graham cracker crust and bake for 50 minutes. Do not open the oven door while baking.
When the cheesecake is done, turn the oven off and crack the oven door. Remove the cheesecake once the oven is cool.
Melt the white chocolate chips in the microwave for about one minute and stir until smooth. Spread the melted white chocolate on top of the cheesecake, swirling with a knife or spatula.
Chill the cheesecake overnight. Cut into wedges and serve.