White Chocolate Cheesecake From The Bears Lair |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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OH YEAH this defently gets teh women into the cave......hahahahaha Really this has a wonderful flavor I have made it a few times for tupperware partys for my wife....and adult partys for my daughter.....everyone seams to like it there is never any left Ingredients:
crust |
1 3/4 c graham wafer crumbs (approx. 16 wafers) |
6 t sweet butter melted & clarified (approx 0.75 stick) |
1 t castor sugar |
1 t freshly grated nutmeg |
1 t sweet butter, softened |
filling |
10 oz white chocolate , broken up |
1/2 c heavy cream, at room temperature |
16 oz cream cheese, softened & cubed at room temperature (2pkgs) |
4 fresh large eggs, separated, & at room temperature |
4 t pure vanilla extract |
1 dash salt |
topping |
6 oz white 'chocolate', broken up |
1/4 c heavy cream at room temperature |
2 t light creme de cacao |
notes on ingredients |
*may be substituted for with 2 t pure vanilla extract or 2 t coconut |
extract |
garnishes (optional) |
you may use one or any combination of the following |
chopped nuts almonds, pistachios, or pecans |
fresh strawberries |
dried apricots |
white/dark/milk chocolate curls |
vanilla wafers |
desiccated coconut |
appliances |
9 x 3 springform pan, a bowl or a food processor with metal blade, double boiler, electric mixer with both large & small bowls, baking sheet |
Directions:
1. Crust
2. Butter springform pan with softened butter
3. Combine graham wafer crumbs, melted butter, nutmeg & sugar in food processor or bowl & process until well-mixed. Press evenly over bottom & 2/3rds up sides of pan. Set aside.
4. Filling
5. Preheat oven to 350 F.
6. Melt chocolate in double boiler. Slowly stir in cream until smooth. Remove from heat & let cool slightly. In large bowl, with electric mixer on medium speed, beat cream cheese until smooth. Add egg-yolks one at a time, making sure to blend well, & stopping to scrape down sides of bowl after each addition. Add chocolate mixture, vanilla & salt. Beat at medium speed for two minutes.
7. Beat egg-whites in a separate mixing bowl, with electric mixer on low speed, until foamy. Beat on high until soft, rounded peaks form.
8. Fold egg-whites into chocolate mixture.
9. Pour into crust.
10. Place pan on baking sheet & bake at 350 F for 55 minutes.
11. The cake will rise & the top will wiggle slightly when shaken. Turn off
12. heat & let cake stand in oven for one hour (It may sink).
13. Remove cake from oven & place on wire rack in a draft-free place &
14. cool cake to room temperature.
15. Topping
16. Melt chocolate in double boiler. Slowly stir in cream until mixture is smooth. Stir in flavoring.
17. Pour topping over cool cake.
18. Cover with cello-wrap & refrigerate overnight.
19. This cake may be tightly covered & refrigerated up to three days.
20. It may be frozen in the pan, tightly covered with cello-wrap &
21. aluminum-foil. Defrost wrapped cake in refrigerator overnight.
22. Three hours before serving, remove cake from refrigerator & remove side of springform.
23. Garnish if desired.
24. I find it unnecessary to add a garnish to the cake, the rich flavor is quite satisfying.
25. For fullest flavor, this cake must be served at room temperature.
26. Serves up to twelve people.
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