I didn’t learn about this month’s Sugar High Friday until last Thursday and was afraid I was going to have to give it a miss altogether b/c I have several things I want to make in the coming week and I wasn’t sure I could squeeze one more thing into the schedule. But . . . it’s Sugar High Friday . . . and I waaaant to. Tara of Seven Spoons is hosting this round with the theme of Neutral Territory, tasting the many shades of white. I’m not much of a fan of white, preferring chocolate myself, and I kept thinking of coconut but I have other coconut ideas bouncing around in my head and didn’t want to do that just yet so I looked in the fridge and here I had a block of cream cheese that needed a purpose . . . hmm, how about a personal sized cheesecake, just for the Husband??
It was a block of fat free cream cheese and I considered adding more egg and a little cornstarch but opted instead to melt a few white chocolate chips with whipping cream and add that with the caster sugar and egg. Still a little dull for me, so I added a little almond extract. I made a graham cracker crust for my mini-springform pan then filled it with the cream cheese-white chocolate-almond concoction and baked it until it looked done and spread a layer of room-temp reduced-fat sour cream on top. I garnished it with sliced almonds and, unable to bear the starkness, added the Husband’s favorite fruit to the top, a sliced strawberry.
White Chocolate Almond Cheesecake: