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Desserts-Cheesecake: Richer Than Sin White Chocolate Cheesecake

Source of Recipe

www.ichef.com


List of Ingredients

1 3/4 cups graham cracker crumbs
6 tablespoons sweet butter, melted and clarified
1 tablespoon sugar
1 teaspoon fresh grated nutmeg
1 teaspoon sweet butter, softened
10 ounces white chocolate, chopped
2 cups heavy cream, room temperature
16 ounces cream cheese, softened, cubed
4 large eggs, room temperature, separated
4 teaspoons pure vanilla extract

SAUCE:
6 ounces white chocolate, chopped
1/4 cup heavy cream, room temperature
2 tablespoons vanilla


Recipe

Butter springform pan with softened butter. 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. Preheat oven to 300ºF. 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. Beat egg-whites in a separate mixing bowl, with electric mixer on low speed, until foamy. Beat on high until soft, rounded peaks form. Fold egg-whites into chocolate mixture. Pour into crust.

Place pan on baking sheet & bake for 55 minutes. The cake will rise & the top will wiggle slightly when shaken. Turn off heat & let cake stand in oven for one hour (It may sink). Remove cake from oven & place on wire rack in a draft-free place & cool cake to room temperature. Melt chocolate in double boiler. Slowly stir in cream until mixture is smooth. Stir in flavoring.

Pour topping over cool cake. Cover with cello-wrap & refrigerate overnight. This cake may be tightly covered & refrigerated up to three days. It may be frozen in the pan, tightly covered with cello-wrap & aluminum-foil. Defrost wrapped cake in refrigerator overnight. Three hours before serving, remove cake from refrigerator & remove side of springform. Garnish if desired. *For fullest flavour, this cake must be served at room temperature.