Killer White Chocolate Cheesecake |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 12 |
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This cheesecake never fails to impress. I can't tell you if aging improves it, it's never lasted that long. I found it in a Northwest cookbook years ago but I don't know which one. There's a talented pastry chef out there who gets my compliments and thanks. Timing does not include refrigeration. Ingredients:
1/2 cup fine dry chocolate cookie crumb |
6 ounces white chocolate, divided |
2 (8 ounce) packages cream cheese |
6 tablespoons sugar |
2 eggs |
2 cups sour cream |
1/2 cup sugar |
1 teaspoon vanilla |
2 ounces white chocolate |
1/4 teaspoon shortening |
Directions:
1. Sprinkle the cookie crumbs evenly over the bottom of a 10 springform pan.
2. Carefully melt the white chocolate in the microwave.
3. White chocolate burns much more easily than chocolate so go slowly and stir often.
4. If it turns granular, you'll have to toss it and start over.
5. Use a food processor or mixer to cream the cream cheese and sugar until completely smooth.
6. Add the eggs and melted white chocolate and mix well.
7. Pour into the springform pan and bake for 20 minutes at 350°F.
8. The cake will appear to be unset but remove it from the oven and cool on a rack for 5 minutes.
9. While the cake is baking mix the topping.
10. Hand whisk the sour cream, sugar and vanilla together and set aside.
11. Carefully pour the mixture over the cake being careful not to disturb it.
12. Continue baking for another 10 minutes, then cool to room temperature.
13. Refrigerate at least 6 hours, overnight if possible.
14. Garnish: Melt the white chocolate and shortening together.
15. Using an offset spatula spread the mixture as thinly as possible over the bottom of a sided cookie sheet.
16. Refrigerate until the chocolate leaves a mark but not a hole when you touch it with a finger.
17. Using a thin-lipped spatula or potato peeler, scrape and lift the chocolate forming curls.
18. If the chocolate is too brittle pass the cookie sheet over a heated burner.
19. If it's too soft, refrigerate longer.
20. Lift the finished curls carefully with a spatula and place on cheesecake.
21. Bits left in cookie sheet should be sprinkled on cake as well.
22. If you prefer you can simply grate the white chocolate straight from the wrapper and sprinkle on the cake.
23. The extra 2 ounces of white chocolate in the garnish is necessary to the flavor of the finished cheesecake.
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