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    Black and White Cheesecake


    Source of Recipe


    unknown

    List of Ingredients




    Chocolate Wafer Crust:
    2 1/2 cups chocolate wafer cookie crumbs
    1/4 cup granulated sugar
    1/2 cup (1 stick) butter, melted
    White Chocolate Filling:
    5 packages (8 ounces each) cream cheese, softened
    1 3/4 cups granulated sugar
    2 teaspoons vanilla extract
    1/4 cup all-purpose flour
    5 large eggs, at room temperature
    2 large egg yolks, at room temperature
    1/4 cup half-and-half
    5 bars (1.5 ounces each) Godiva Solid Ivory, chopped
    Chocolate Glaze:
    1/4 cup light corn syrup
    3 tablespoons water
    2 tablespoons butter
    5 bars (1.5 ounces each) Godiva Dark Chocolate, coarsely chopped

    Recipe



    Make the chocolate wafer crust: Preheat oven to 250°F. Tightly wrap outside
    of 11-inch springform pan with heavy-duty aluminum foil. Mix together cookie
    crumbs and sugar in bowl. Add melted butter and stir until combined. Press
    mixture evenly into the bottom and sides of prepared pan.

    Make the white chocolate filling: Beat cream cheese in mixing bowl until
    creamy, using electric mixer at medium speed. Gradually add sugar and beat
    until blended. Add vanilla and flour, mixing just until combined, at low
    speed. Add eggs, one at a time, beating after each addition. Add yolks and
    half-and-half, beating until smooth. Stir in chopped solid ivory. Pour
    mixture into crust and smooth out top. Bake for 2 hours or until firm. Turn
    off oven and leave cheesecake in oven with door propped open for 1 hour more.
    Cool in pan on wire rack for 1 hour. Cover with aluminum foil and refrigerate
    at least 8 hours or overnight.

    Make the chocolate glaze: Place corn syrup, water and butter in saucepan over
    medium heat. Cook until butter is melted and mixture comes to a boil. Remove
    from heat. Add chopped chocolate and let stand 30 seconds. Whisk until
    smooth. Loosen edge of cheesecake with a knife. Remove side of springform
    pan. Spread chocolate glaze over top of the cheesecake. Refrigerate 15
    minutes to set glaze. Cut in wedges to serve.

 

 

 


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