Prickly Pear White Chocolate Cheesecake

12 servings

2 hours

   • 2 cups graham cracker crumbs
    • 3/4 cup sugar
    • 8 oz. melted unsalted butter
1. Combine the ingredients in a bowl and press firmly into the bottom and sides of an ungreased 10″ springform pan.
For the Cheesecake:
    • 1 cup The Perfect Purée Prickly Pear Puree, thawed
    • 1 lb. softened cream cheese
    • 1/3 cup sugar
    • 3 large eggs
    • 3 cups sour cream
    • 2 1/2 tbsp. fresh lemon juice
    • 1 1/2 tbsp. vanilla extract
    • 1/8 tbsp. salt
    • 1 cup white chocolate
Method for the Cheesecake:
1. Cream the cream cheese and sugar in a mixer until smooth and light, about 3 minutes at medium speed. Add the eggs one at a time until just blended. Add sour cream, lemon juice, vanilla and salt and mix until incorporated.
2. Soften the white chocolate in a microwave and stir with a rubber spatula until completely smooth. Add the chocolate to the running mixer until thoroughly incorporated.
3. Pour the batter into the lined springform pan.
4. Place the Prickly Pear Puree in a squeeze bottle with a 1/8″ tip. Draw a spiral from the center to the edge of the cake surface, spacing the lines approximately 1/2″ apart. Draw the tip of a knife across the cake surface from the center point to the edge in 8 to 10 evenly spaced lines.
5. Place the cake pan in a baking dish; add water to a depth of 1″ and bake at 350°F for 55 minutes. Do not open the oven door. Turn the oven off and allow the cake to cool for an additional 55 minutes before removing it. Refrigerate to chill thoroughly before cutting.