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Chocolate Lovers White Chocolate Cheescake
White chocolate trivia
I love almost anything chocolate, however, that being said, I do have discriminating tastes. I would have to say this developed later in life, because when I was younger, anything chocolate (with the exception of nuts,) that came within range of my radar was devoured.
My all time favorites are Purdy's dark chocolate covered cherries and believe it or not, chocolate covered raisins. When it comes to cakes, I prefer dark chocolate fudge and white chocolate.
White chocolate has a different taste and texture than both milk and dark chocolate. It is actually a derivative, and is made with cocoa butter, sugar and milk solids. During the manufacturing process, the dark colored cocoa bean solids are separated from the fatty content, and are not combined again.
According to the regulations that govern what can be marketed as "white chocolate", it must contain at least 20% cocoa butter, 14% milk solids, 3.5% milk fat and no more than 55% sugar or other sweeteners.
Cook Time
Ingredients
- CRUST INGREDIENTS
- 16-18 digestive biscuits, crushed
- 1/2 cup blanched hazelnuts, toasted
- 1/4 cup unsalted butter, melted
- 1/2 teaspoon ground cinnamon
- 10-30 white chocolate curls, to decorate top
- 1/4 teaspoon cocoa powder, for dusting (optional)
- FILLING INGREDIENTS
- 12 oz fine quality white chocolate, chopped in small pieces
- 1/2 cup whipping cream
- 3x8 oz pkgs cream cheeseeee, softened
- 1/4 cup granulated sugar
- 4 eggs
- 1 teaspoon vanilla flavoring
- TOPPING INGREDIENTS
- 1 3/4 cups soured cream
- 1/4 cup granulated sugar
- 1 teaspoon vanilla flavoring
- Pre-heat oven to 350 degrees. Grease a 9x3 springform pan.
- Crush biscuits and hazelnuts until fine crumbs. Pour in melted butter and cinnamon and blend.
- Using the back of a spoon, press on to the base of the pan to within 1/2 inch of the top of the sides. Bake the crumb crust for 5 - 7 minutes until just set. Cool in the tin.
- Lower oven temperature to 300 degrees and place cookie sheet inside to heat up.
- Prepare the filling. In a small saucepan over low heat,melt the white chocolate and cream until smooth, stirring frequently. Set aside to cool.
- Using a hand-held mixer, beat the cream cheese and sugar in a large bowl until smooth. Add the eggs one at a time, beating well. Slowly beat in the white chocolate mixture and vanilla flavoring. Pour the filling into the baked crust. Place the cake pan on the hot baking sheet. Bake for 45 - 55 minutes and do not allow the top to brown.
- Increase oven temperature to 400 degrees. Prepare the topping. In a small bowl, whisk the soured cream, sugar and vanilla until thoroughly mixed. Pour the mixture over the cheesecake, spreading evenly and return to the oven. Bake for 5 - 7 minutes.
- Turn off the oven, but do not open the door for 1 hour. Serve the cheesecake at room temperature, decorated with the white chocolate curs. Dust top lightly with cocoa power if desired.
The smooth velvety texture and rich chocolate taste make this cheesecake an instant hit. Guests who never have seconds rarely resist another helping. I think the key to this cake's success is the one hour setting time. Just make sure that you follow the recipe and do not open the oven door.
The rapid change in temperature can cause the cake to form a thick tough skin. Hard core cheesecake fans would still eat it as the flavor is not hampered, but the texture leaves a lot to be desired. (I discovered this when I thought that I "knew better" than the recipe.)
The way to a man's heart is through his stomach...
My husband, who claims not to have a sweet-tooth, absolutely loves this cake. His chocolate of choice is white, and he enjoys New York style cheesecake, but always says that this recipe is his favorite. (Not that he would turn his nose up at any cake that I bake...)
My family all have their particular favorites and when birthdays and holidays roll around, they start putting in their requests. My husband asks for this one, my son asks for Granny's Famous Chocolate Cake, and my daughter always wants my Black Forest Pudding Spoon Cake.
With birthdays starting in August and ending in May, along with all the holidays in between, my cake pans get a healthy workout!
Puttin on the Ritz
This is also the cake that I bake for company. The chocolate curls on top give it an elegance that is not lost on our guests. I really does look like a professionally baked cake. Of course you can change up the chocolate shavings, and use a nice semi-sweet. The contrast between the two colors is stunning and the topping combinations are only limited by your imagination.
Strawberries and raspberries are a popular choice for a touch of color, as are peaches and mangoes. Whipped cream rosettes or piped cross-hatching are a nice understated look as well, so don't let the fact that you don't have the exact topping ingredients stop you from trying this amazing recipe.
