White Chocolate Cheesecake


  • 1 1/2 Cups Graham Cracker Crumbs
  • 1/2 Cup Quick Cooking Oats
  • 1/2 Cup Braum's Almonds, chopped
  • 2 Tbsp. Braum's Butter or Margarine, melted
  • 2 Tbsp. sugar
  • Combine and press into the bottom and up the sides of springform pan. Bake for 8 minutes at 350 degrees.
  • Filling:
  • 3 (8 oz.) pkgs. Braums' Cream Cheese, softened
  • 2 (8 oz.) pkgs. Braum's Sour Cream
  • 1 Cup sugar
  • 1 Tsp. Vanilla
  • 3 Braum's Egg Whites
  • 2 Tbsp. Powdered Sugar
  • 1/2 Tsp. Cream of Tarter
  • 8 oz. White Chocolate, Melted


  1. Mix Braum's Cream Cheese, Braum's Sour Cream, sugar and vanilla until smooth. Add melted white chocolate into cream cheese mixture.
  2. Beat Braum's Egg Whites with cream of tartar until soft peaks form. Add powdered sugar. Fold into cream cheese mixture and pour into prepared crust.
  3. Bake at 350 degrees for 55 minutes.
  4. Turn off oven and crack open oven door.
  5. After 30 minutes, remove cake and finish cooling.
  6. Cover with plastic wrap and place in refrigerator for 8 hours before serving. Will keep well in refrigerator for 8 hours before serving.


Melting Tips: To avoid burning the chocolate, microwave 8 oz. white chocolate with 1 tablespoon soft shortening in uncovered microwave-safe bowl on medium or low power for 1 minute. Remove and stir. Microwave in additional 10 to 20 second intervals, stirring until smooth.