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Richer than Sin White Choco Cheesecake




Source of Recipe


Internet


List of Ingredients




Crust:
1 3/4 Cups graham wafer crumbs (approx. 16 wafers)
6 tablespoons sweet butter melted & clarified (approx 0.75 stick)
1 tablespoon castor sugar
1 teaspoon freshly grated nutmeg
1 teaspoon sweet butter, softened

Filling:
10 oz white "chocolate", broken up
0.5 Cup heavy cream, at room temperature
16 oz cream cheese, softened & cubed at room temperature (2pkgs)
4 fresh large eggs, separated, & at room temperature
4 teaspons pure vanilla extract
1 dash salt

Topping:
6 oz white 'chocolate', broken up
1/4 Cup heavy cream at room temperature**
2 Tablespoons light creme de cacao***

Notes on ingredients:

** 35% or higher may be substituted for with 30 mL pure vanilla extract or 30 mL 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


Recipe



-Crust-

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.

-Filling-

Preheat oven to 300° F.

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 at 150° C 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.

-Topping-

Melt chocolate in double boiler. Slowly stir in cream until mixture is smooth.
Stir in flavouring.
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.