Friday, June 13, 2008


You all know I hang out on the Internet, and I do know it scares some of you! :-) But how I figure it is that the people I hang with read really really big books, and that sets them apart on an intelligence level from 99% of the population. So actually someone you work with that doesn't read really really big books is a bigger threat of murdering you with an axe than my good net friends. We jokingly refer ourselves to as "axe murderers" since that's what the general population seems to think of us.

Now what does the title "Mmmmmmmmmm" have to do with axe murderers on the Internet?

Cheesecake Baby! Preferably White Chocolate Cheesecake!

We are going to my sister's Georgia's tonight and I'm bringing a White Chocolate Cheesecake. I pulled out my recipe I got from a net friend and the date on it is October 28, 1998, and I thought, man 10 years already I've been socializing with these axe wielding readers and I'm still alive!

(This would be Jack who I met on the Internet.)

I wanted to post the recipe since it is so wonderful!

The big book reader I got this recipe from named Rie created it herself...I've never had a better cheesecake, and I've eaten quite a few(too many) in my 45 years.

White Chocolate Cheesecake

Heat over to 300

1-14 oz. can Sweetened Condensed Milk
3-8oz packages of Cream Cheese
3-large eggs
2-tsp. vanilla or the seeds of one vanilla bean
Approx. 1 tbl. of corn starch

Next, melt 12 oz. of good quality white chocolate
(I use one bag of white chocolate chips, name brand though. Heat one minute 50% power in the micro, stir, then 30 seconds on 50% power, stir, and then in 10 seconds increments at 50% power, stir till all melted. Or you can melt in a double boiler)

Add melted chocolate slowly into the cheesecake mixture.

Pour slowly into prepared crust in a spring form pan.

For crust, I have used-
Crushed Nilla wafers with a little bit of cinnamon, vanilla and melted butter.
Crushed chocolate graham crackers with a bit of melted butter.
Crushed Oreos with a bit of melted butter.
(of all I tried I like the chocolate graham cracker the best)

Make sure you put a cookie sheet under your spring form pan, in case any melted butter leaks out of the crust.

I also put a 9x13 pan of water in the oven so the top of the cheesecake doesn't crack.

Cook at 300 for 1 1/2 hours.

Turn oven off and let sit in there for 45 minutes, this will also prevent it from cracking from the temperature change.

Refridgerate, and then eat as much as you can before you bring it to someones house and have to share it!



Marg said...

If we ever meet you could make that again right!

I make a no bake White Chocolate Cheesecake that I just love...and it's so easy!


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