Pink White Chocolate Cheesecake

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By Jeanne Benedict
Celebrations Expert

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A pink white chocolate cheesecake is perfect for a girls-only gathering.

Ingredients

Steps

Melt 1/2 cup butter in a small saucepan over low heat or in microwave. Allow remaining 1/2 cup butter to soften at room temperature. Mix together cookie crumbs, lemon zest, sugar, and 1/2 cup melted butter. Pat mixture in bottom and up sides of buttered 10-inch spring-form pan. Freeze covered 30 minutes.
Preheat oven 350F (175C). Set spring-form pan containing crust on a baking sheet.
Melt chocolate in top of a double boiler or in a small saucepan over a larger pot of simmering water. Remove from heat and cool 5 minutes. Beat chocolate and cream cheese in a large bowl until smooth. Add eggs, one at a time, beating until incorporated. Beat 1/2 cup softened butter and Grand Marnier into mixture until thoroughly blended. Mix in a red food coloring, a couple of drops at a time, until batter is light pink. Pour batter into prepared pan over crust.
Place baking sheet with pan in middle rack of oven. Bake 1 hour until cheesecake puffs up and knife inserted off-center comes out clean.
Cheesecake center will continue to cook and become firm once removed from oven and cake will sink slightly as it cools. Place baking sheet with pan on wire rack. Cool to room temperature.
Place cheesecake on a large dish and chill uncovered for 2 hours. Remove cheesecake from pan by run a knife around edge of cake to loosen from pan. Release pan latch and remove pan collar.
Top cheesecake with dollops of whipped cream that are lightly sprinkled with pink sugar. Serve whole or cut into individual wedges.