Richer than sin white choc cheesecake

Yield: 10 Servings

Measure Ingredient
1¾ cup Graham wafer crumbs (approx 16 wafers)
6 tablespoons Sweet butter; melted, clarified (I prefer president's choice normandy style sweet butter
1 tablespoon Castor (granulated) sugar
1 teaspoon Freshly grated nutmeg
1 teaspoon Sweet butter; softened
10 ounces White chocolate; broken up
½ cup Heavy cream (35% or higher); at room temperature
16 ounces Cream cheese; softened & cubed at room temperature (2pkgs)
4 larges Eggs; separated, & at room temperature
4 teaspoons Pure vanilla extract
1 dash Salt
6 ounces White 'chocolate'; broken up
¼ cup Heavy cream (35% or higher); at room temperature
2 tablespoons Light creme de cacao; pure vanilla extract or coconut extract
Garnishes (optional) you may use one or any combination of the following:
Chopped nuts: almonds; pistachios; or pecans
Fresh strawberries
Dried apricots
White/dark/milk chocolate curls
Vanilla wafers
Desiccated coconut




From: jdnicoll@... (James Nicoll + Jasmine) Date: Mon, 30 Aug 1993 22:10:09 GMT Appliances: 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.

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 150C/300 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 150 C 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 flavouring. 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.

Notes on Cake:

1. I have done my best in converting measurements, please forgive any errors

2. I find it unnecessary to add a garnish to the cake, the rich flavour is quite satisfying.

NOTE: For fullest flavour, this cake must be served at room temperature.

Serves up to twelve people.



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