The Most Decadent Cheesecake Ever

White chocolate frosting, New York style cheesecake (low fat) over chocolate fudge & shortbread crust ... yam!!!

• Ready In: 3 hrs
• Serves: 16
• Yields: 1 cake

Ingredients

• Instructions for crust

• 1  egg
• 45  g butter
• 40  g sugar
• 120  g flour

• Instructions for fudge

• 1  egg
• 100  g butter
• 150  g sugar
• 55  g dark chocolate
• 80  g dark chocolate, chopped
• 25  g flour

• Instructions for filling

• 2  eggs
• 300  g  yogurt cheese
• 200  g cottage cheese
• 2  tablespoons cornstarch
• 150  g sugar (divided 50g+100g)
• 1⁄2 teaspoon lemon rind
• 1  teaspoon vanilla

• Instructions for glaze

• 100  white chocolate
• 40  g  whipping cream
• 1  teaspoon vanilla

Directions

1. Have all your ingredients at a cool room temperature.
2. Get a couple quarts of water boiling on the stove.
3. Arrange racks in your oven so there's one on the lowest and one in the middle. If you do not have a center position then go mid-lower.
4. Have a clean 10x14x2-inch (give or take) roasting pan ready.
5. Preheat oven to 400F=205°C.
6. Grease 10 inch spring form pan.
7. 1oz.= 28 grams.
8. Game Plan-.
9. Prepare crust, while it bakes make fudge layer.
10. While fudge bakes make filling.
11. While cake cools make frosting.
12. # Crust-------.
13. Gently combine 120gr flour, 40gr sugar, 1 egg and 45gr butter in a medium bowl.
14. Spread to the edges of the pan.
15. Prick all over with a fork, then bake 10-15 minutes at 205°C until lightly browned. Allow to cool on a rack.
16. Reduce heat to 325F=160C.
17. # Fudge ----.
18. Microwave 55gr chocolate squares in a microwave-safe bowl at MEDIUM (50% power) 1 1/2 minutes, stirring at 30-second intervals until melted. Stir until smooth.
19. Beat 100gr butter and 150gr sugar at medium speed with an electric mixer until light and fluffy. Add 1 egg, beating just until blended after each addition. Add melted chocolate, beating just until blended.
20. Add 25gr flour, beating at low speed just until blended. Stir in 1 teaspoon vanilla and 80gr chopped chocolate.
21. Bake at 325F for 15 minutes, Remove from oven;
22. # Filling -----.
23. Separate eggs.
24. With a mixer on high speed, beat the 2 egg whites and 1tsp lemon juice in a large bowl until foamy. Gradually add 50 gr sugar, about 1 tablespoon at a time, beating until the whites hold stiff, shiny peaks. Set aside.
25. Beat cheeses with cornstarch until smooth, stir remaining sugar, then add 2 egg yolks, 1/2 tsp lemon peel, and vanilla. Continue to stir until combined and smooth, stop mixer occasionally and scrape down sides.
26. Fold beaten whites into cheese mixture. Scrape the batter into hot or cool crust.
27. Bake in a 325° oven until center barely jiggles when cake is gently shaken, 50 to 60 minutes.
28. Turn oven off, but leave cake in for another hour.
29. It may appear a little jiggly in the center and will have a golden appearance around the edges.
30. # Glaze-----.
31. Melt 100gr white chocolate and 40gr whipping cream in a 2-quart microwave-safe bowl at MEDIUM (50% power) 2 1/2 to 3 minutes or until chocolate begins to melt. Whisk until chocolate melts and mixture is smooth.
32. Spread top of each cooled cheesecake with Chocolate Glaze;.
33. Cover and chill on a rack for 1 hour + refrigerate over night well covered. Remove sides of pans before serving. Garnish, if desired.
34. The cake will stay at peak flavor for several days so long as you keep it wrapped and cold.