Killer White Chocolate Cheesecake
- Ready In:
- 1hr 10mins
- Ingredients:
- 10
- Serves:
-
8-12
ingredients
-
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
-
Topping
- 2 cups sour cream
- 1⁄2 cup sugar
- 1 teaspoon vanilla
-
Garnish
- 2 ounces white chocolate
- 1⁄4 teaspoon shortening
directions
- 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.
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RECIPE SUBMITTED BY
sugarpea
Snohomish, WA
I’m a former interior designer and landscape designer. At the moment I get to enjoy being at home and working only when I want to. I like rollerblading, hiking, backpacking and trips to the ocean. I grew up on a farm in the Midwest and moved to the Northwest when I was thirty, over twenty years ago. I’m afraid they’ll have to bury me here in WA. This is God’s country and I’m never leaving.
I have a smallish collection of cookbooks, preferring to use the library and a copy machine. Among my favorites though, are: Recipes 1-2-3, by Rozanne Gold, a collection of recipes containing no more than 3 ingredients (excepting water, salt and pepper); A Treasury of Great Recipes, by Mary and Vincent Price, recipes collected from friends and chefs of great restaurants around the world; The Mediterranean Diet Cookbook, by Nancy Harmon Jenkins, about a collection of cuisines I’m convinced are the healthiest in the world and The Low-Calorie Gourmet, by Pierre Franey.
Currently my passions are our dogs, the garden, cooking, the natural world and of course, Dh. I can now add Zaar to that list of passions (translate: addiction). We have three dogs, two rescued and one adopted. They are Sugarpea, a Golden Retriever, Chickpea, a Llasa Apso and Sweetpea, a Shih Tzu; small, medium and large. We’re quite a sight out on the trail. One of the things I am most fond of about living here is the ability to vegetable garden year ‘round.