Easy Dessert Recipes from DaVinci Gourmet

DaVinci Gourmet's ingredients and flavored syrups perfectly lend themselves to different desserts and cakes. You can quickly mix our syrups in with the other ingredients for an easy dessert recipe, no matter what you're making: cheesecake, brownies, glaze or even pies. Many of our recipes use products from our line of sugar-free syrups to make for healthier treats.

Finding the right easy dessert recipe at DaVinci Gourmet might seem hard once you browse through our large variety of options. You can make it easy on yourself by using the recipe finder at the dessert recipe page. Many of our products are versatile enough for both kids treats and more advanced recipes.

White Chocolate Cheesecake

Ingredients

• 2 tablespoons DaVinci Gourmet Vanilla Classic Syrup
• 1/4 cup DaVinci Gourmet Vanilla Classic Syrup
• 2 cups sour cream
• 1/2 cup granulated sugar
• 1 1/4 cups crushed vanilla wafers
• 1 1/2 tablespoons butter, melted
• 1 1/2 cups white chocolate chips or white almond bark, finely chopped
• 1 1/2 lbs cream cheese
• 1 1/4 cups granulated sugar
• 3 eggs, large or extra large

Directions

Crust
Preheat oven to 325°F. Crust Either process wafers in a food processor or crush with a rolling pin. Brush 1 1/2 tablespoons melted butter in bottom of 9 or 10" spring form pan. Sprinkle wafer crumbs in bottom of pan, tilting and tapping pan to completely cover. Pour white chocolate cream cheese mixture into pan and bake for 18 minutes. Remove carefully from oven and allow to cool for 15 minutes.

Filling
In a double boiler or in a saucepan on very low heat, melt white chocolate chips or white almond bark. Stir every few minutes with a rubber spatula. When melted, remove from heat and set aside. In a food processor fitted with a steel blade, blend cream cheese and sugar until very smooth. Add eggs one at a time and process to incorporate. Add melted chocolate and syrup, blending until thoroughly mixed.

Topping
While cheesecake cools, pour the sour cream, sugar, and Vanilla syrup into food processor and blend for 10 seconds. Pour carefully over the top of the cheesecake. Bake an additional 10 minutes and remove from oven. Cool for 30 minutes at room temperature and refrigerate for a minimum of four hours before serving. Cheesecake will be unsettled and firm up as it cools. Bake 10 minutes, remove from oven, and cool for 30 minutes at room temperature. Refrigerate for minimum of four hours before serving.

Yield
10-12 servings