White Chocolate Cheesecake from the Bears lair
From grizzlybear 16 years agoIngredients
- Crust shopping list
- 1 3/4 C graham wafer crumbs (approx. 16 wafers) shopping list
- 6 T sweet butter melted & clarified (approx 0.75 stick) shopping list
- 1 T castor sugar shopping list
- 1 t freshly grated nutmeg shopping list
- 1 t sweet butter, softened* shopping list
- Filling shopping list
- 10 oz white "chocolate", broken up shopping list
- 1/2 C heavy cream, at room temperature shopping list
- 16 oz cream cheese, softened & cubed at room temperature (2pkgs) shopping list
- 4 fresh large eggs, separated, & at room temperature shopping list
- 4 t pure vanilla extract shopping list
- 1 dash salt shopping list
- Topping shopping list
- 6 oz white 'chocolate', broken up shopping list
- 1/4 C heavy cream at room temperature* shopping list
- 2 T light creme de cacao*** shopping list
- Notes on ingredients: shopping list
- *may be substituted for with 2 T pure vanilla extract or 2 T coconut shopping list
- extract shopping list
- Garnishes (optional) shopping list
- you may use one or any combination of the following shopping list
- chopped nuts almonds, pistachios, or pecans shopping list
- fresh strawberries shopping list
- dried apricots shopping list
- white/dark/milk chocolate curls shopping list
- vanilla wafers shopping list
- desiccated coconut shopping list
- Appliances: shopping list
- 9" x 3" springform pan, a bowl or a food processor with metal blade, double boiler, electric mixer with both large & small bowls, baking sheet shopping list
How to make it
- 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 350 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 350 F 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 flavoring.
- 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.
- I find it unnecessary to add a garnish to the cake, the rich flavor is quite satisfying.
- For fullest flavor, this cake must be served at room temperature.
- Serves up to twelve people.
The Rating
Reviewed by 4 people-
youre so funny grizz...... the cave ?????? lol im choking and coughing lol
minitindel in THE HEART OF THE WINE COUNTRY loved it
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Yeah, what she said,lol. I sometimes feel as if I am in a cave. Recipe sounds great!
bluewaterandsand in GAFFNEY loved it
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sounds delicious, great post, thanks for sharing!
magali777 in Mexico loved it
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