It's the perfect time for cheesecake and this recipe for
WHITE CHOCOLATE CHEESECAKE is simply supreme. The white
chocolate also makes for a smoother texture. This is
the perfect for just about any occasion I can dream up
(well, except Sister Care's birthday she does not like
cheesecake one bit... nope ;o) . Garnished like a pro no
one will believe it didn't come straight from the bakery!
I think cheesecake is served best at room temperature
it just brings out all of the flavors.
Take a peek at some quick tips before you begin and your
cake is sure to be a win.
Enjoy!
Marzee
Email Me
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RECIPE: WHITE CHOCOLATE CHEESECAKE
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INGREDIENTS
CRUST:
1-1/2 cups chocolate wafer crumbs
1/3 cup butter, melted
FILLING:
8 ounces white chocolate
1 pound cream cheese
1/2 cup granulated sugar
3 eggs
1 cup sour cream
1 teaspoon grated orange rind
1 teaspoon vanilla
TOPPING:
1 cup sour cream
1 tablespoon granulated sugar
1/2 teaspoon vanilla
(Garnish: Chocolate curls & 1 tablespoon icing sugar)
DIRECTIONS:
Crust: In bowl, combine wafer crumbs with butter; press
into 9-inch spring form pan. Filling: In top of double boiler
over hot, not boiling, water, melt white chocolate; let
cool for 5 minutes. Meanwhile, in large bowl, beat cream
cheese with sugar until light. Beat in eggs, 1 at a time.
Beat in white chocolate, sour cream, orange rind and vanilla.
Pour over crust; bake in 350F oven for 40 to 45 minutes or
until just set. Topping: Combine sour cream, sugar and
vanilla; spread over hot cake and return to oven for 3 to 5
minutes or until set. Immediately run knife around edge of
cake to loosen. Let cool completely. Garnish: Mound chocolate
curls over cake; dust lightly with icing sugar. Chill.
Yield: 10 to 12 servings
Category: Desserts
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CHEESECAKE FIX TIPS
LET YOUR CHEESECAKE COOL COMPLETELY BEFORE REFRIGERATING.
After your cheesecake comes out of the oven it is
important to let it cool completely on a wire rack
before chilling, why?
First, putting a hot cheesecake in the fridge results
in "sweating" or condensation, which will give your
cheesecake an ugly appearance and gluey texture on top.
Second, the shock of the temperature change can cause
cracks in the top of your cake. Ah hah!
There is no issue with creaking that a little topping
to the rescue can't fix. Drizzle chocolate, caramel or
even fruit on top and nobody is the wiser.