Monday, June 20, 2011

White Chocolate Cheesecake

The original recipe uses half the amount of white chocolate but I like to double it because even by doing so, you still only get a subtle white chocolate flavor that probably only a foodie can detect. The chocolate did however add a great dense texture.


They don't have a crust recipe so I used my own. A great tip so that your cheesecake doesn't crack: after its done baking, turn the heat off and open the oven door. Leave the cheesecake inside to gradually cool to room temperature- or at least for 30 minutes. I think it helps tremendously for the texture as well.


Again, forget that brandy sauce. I recommend raspberry sauce!

Also: I know I need to get a more exciting background. I'm tired of that white cloth that I'm too lazy to iron.





White Chocolate Cheesecake
Adapted from: Allrecipes
Crust
3/4 cup graham cracker crumbs
3 tablespoons butter, melted

Directions
Combine graham cracker crumbs (crush it yourself in your blender) and melted butter in a bowl. Press into the bottom of a springform pan. Set aside.

Cheesecake
8 ounces white chocolate
24 ounces cream cheese, room temperature
3/4 cup white sugar
1/4 cup all-purpose flour
3 eggs, room temperature
1/2 cup heavy cream, room temperature

Directions
Preheat oven to 300 degrees F (150 degrees C). Wrap the outside of a 10-inch springform pan with foil.

Melt the white chocolate in microwave on 50% power for 1 1/2 minutes. Continue to melt if needed in 20-30 second intervals. Set aside.

Place the cream cheese, sugar, and flour in a mixing bowl and cream until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Scrape bowl.

With an electric mixer on low speed, mix melted white chocolate into cream cheese mixture. Keeping electric mixer on low, slowly beat in the vanilla and 1/2 cup of heavy cream. Blend well. Pour mixture into the prepared springform pan.

Bake for 50 to 60 minutes, or until center of the cheesecake is just firm. Cool at room temperature for 1 hour. Refrigerate until set before removing from pan.

Raspberry Sauce
6 oz. bag of frozen raspberries
1/4 cup sugar
1 teaspoon vanilla
1 teaspoons cornstarch mixed in 1 teaspoon cold water

Directions
In a small saucepan over medium heat, bring frozen berries to a slight simmer, DO NOT MIX (keep the fruit together as much as possible). Strain out seeds with a fine mesh sieve. Return sauce back to stove and add sugar and vanilla, simmer for a minute until dissolved. Add cornstarch mixture, simmer for one minute until thickened. Remove from heat and allow to cool. 

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