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Category: Cheesecake
Prep Time: Cook Time: Total Time:
Crust:
1 3/4 cups graham cracker crumbs
6 tbsp butter, melted and clarified
1 tbsp sugar
1 tsp freshly grated nutmeg
1 tsp butter, softened
Filling:
10 oz white chocolate, broken up
1/2 cup heavy cream, at room temperature
2 (8 oz) pkg cream cheese, softened and cubed
4 large eggs, separated and at room temperature
4 tsp vanilla extract
Dash salt
Topping:
6 oz white chocolate, broken up
1/4 cup (heavy cream, at room temperature**
2 tbsp creme de cacao
Garnishes: (optional)
Use one or any combination of the following:
Chopped nuts - almonds, pistachios, or pecans
Fresh strawberries
White/dark/milk chocolate curls
Vanilla wafers
Preheat oven to 300. Crust: Butter a springform pan with softened butter. Combine graham wafer crumbs, melted butter, nutmeg and sugar in food processor or bowl and process until well mixed. Press evenly over bottom and two-thirds up sides of pan. Set aside.
Filling: Melt chocolate in double boiler. Slowly stir in cream until smooth. Remove from heat and let cool slightly. In large bowl, beat cream cheese until smooth. Add egg yolks one at a time, making sure to blend well, and stopping to scrape down sides of bowl after each addition. Add chocolate mixture, vanilla extract and salt. Beat at medium speed for two minutes.
Beat egg whites in a separate mixing bowl, until foamy. Beat on high until soft, rounded peaks form. Fold egg whites into chocolate mixture. Pour into crust. Place pan on baking sheet and bake for 55 minutes. The cake will rise, and the top will wiggle slightly when shaken. Turn off heat and let cake stand in oven for one hour (It may sink). Remove cake from oven and place on wire rack in a draft-free place and cool cake to room temperature.
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RICHER THAN SIN WHITE CHOCOLATE CHEESECAKE
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Category: Cheesecake
Prep Time: Cook Time: Total Time:
Crust:
1 3/4 cups graham cracker crumbs
6 tbsp butter, melted and clarified
1 tbsp sugar
1 tsp freshly grated nutmeg
1 tsp butter, softened
Filling:
10 oz white chocolate, broken up
1/2 cup heavy cream, at room temperature
2 (8 oz) pkg cream cheese, softened and cubed
4 large eggs, separated and at room temperature
4 tsp vanilla extract
Dash salt
Topping:
6 oz white chocolate, broken up
1/4 cup (heavy cream, at room temperature**
2 tbsp creme de cacao
Garnishes: (optional)
Use one or any combination of the following:
Chopped nuts - almonds, pistachios, or pecans
Fresh strawberries
White/dark/milk chocolate curls
Vanilla wafers
Preheat oven to 300. Crust: Butter a springform pan with softened butter. Combine graham wafer crumbs, melted butter, nutmeg and sugar in food processor or bowl and process until well mixed. Press evenly over bottom and two-thirds up sides of pan. Set aside.
Filling: Melt chocolate in double boiler. Slowly stir in cream until smooth. Remove from heat and let cool slightly. In large bowl, beat cream cheese until smooth. Add egg yolks one at a time, making sure to blend well, and stopping to scrape down sides of bowl after each addition. Add chocolate mixture, vanilla extract and salt. Beat at medium speed for two minutes.
Beat egg whites in a separate mixing bowl, until foamy. Beat on high until soft, rounded peaks form. Fold egg whites into chocolate mixture. Pour into crust. Place pan on baking sheet and bake for 55 minutes. The cake will rise, and the top will wiggle slightly when shaken. Turn off heat and let cake stand in oven for one hour (It may sink). Remove cake from oven and place on wire rack in a draft-free place and cool cake to room temperature.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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