Prep 30 mins
Cook 40 mins
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.
Crust and Filling
- 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
- Sprinkle the cookie crumbs evenly over the bottom of a 10" springform pan.
- Carefully melt the white chocolate in the microwave.
- White chocolate burns much more easily than chocolate so go slowly and stir often.
- If it turns granular, you'll have to toss it and start over.
- Use a food processor or mixer to cream the cream cheese and sugar until completely smooth.
- Add the eggs and melted white chocolate and mix well.
- Pour into the springform pan and bake for 20 minutes at 350°F.
- The cake will appear to be unset but remove it from the oven and cool on a rack for 5 minutes.
- While the cake is baking mix the topping.
- Hand whisk the sour cream, sugar and vanilla together and set aside.
- Carefully pour the mixture over the cake being careful not to disturb it.
- Continue baking for another 10 minutes, then cool to room temperature.
- Refrigerate at least 6 hours, overnight if possible.
- Garnish: Melt the white chocolate and shortening together.
- Using an offset spatula spread the mixture as thinly as possible over the bottom of a sided cookie sheet.
- Refrigerate until the chocolate leaves a mark but not a hole when you touch it with a finger.
- Using a thin-lipped spatula or potato peeler, scrape and lift the chocolate forming curls.
- If the chocolate is too brittle pass the cookie sheet over a heated burner.
- If it's too soft, refrigerate longer.
- Lift the finished curls carefully with a spatula and place on cheesecake.
- Bits left in cookie sheet should be sprinkled on cake as well.
- If you prefer you can simply grate the white chocolate straight from the wrapper and sprinkle on the cake.
- The extra 2 ounces of white chocolate in the garnish is necessary to the flavor of the finished cheesecake.