White Chocolate Cheesecake

IMPORTANT: when mixing the filling, only use a hand held mixer. Don’t use a Bosch Universal because it is so powerful and whips too much air.

For crust:
1 cup graham cracker crumbs
4 Tablespoons sugar
4 Tablespoons butter, melted

For Cheesecake:
1 1/2 lbs cream cheese, softened (3 – 8oz packages)
12 oz. Swiss Chalet white chocolate, chopped
1 1/4 cups sugar
3 Tablespoons white flour
1 Tablespoon white vanilla
1 cup heavy whipping cream
3 eggs

For topping:
Frozen mixed berries
Sugar
Water

Instructions:
In a double boiler, melt 12oz. chopped Swiss Chalet white chocolate.

Combine graham cracker crumbs, sugar, and butter. Place bake liner or parchment paper circle in the bottom of an 8″ springform pan. Pack crumb mixture in pan. Set aside.

Mix cream cheese, sugar, flour and vanilla with hand held mixer on speed 3 until well blended. Add cream and eggs; mix for approximately 2 minutes or more. Add white chocolate.

Pour onto crust in springform pan. Place second parchment paper circle directly on filling and cover with foil, making sure to crimp the edges well so that no moisture gets into the cheesecake.

Use your turkey lifter chain to place trivet in pressure cooker. Add 1 1/2 cups of water and bring to a boil. Place cheesecake on trivet. Put lid on cooker and bring to the second red ring. Maintain pressure for 40 minutes. Allow pressure to drop on its own. Remove cheesecake and chill for 3 hours or overnight.

Top with berry topping.

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