View cart background image
0
items
Free Shipping Over $49
Get Timely and Delicious Recipe Updates
 

White Chocolate Cheesecake

Source: Burt Wolf's Travels and Traditions, Tampa Bay
Recipe Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rate/Review this Recipe
Active Time:  15 Minutes
Total Time:  7 Hours 10 Minutes
  Makes 12 servings
RECIPE INGREDIENTS
For Crust:
24 (6 ounces) plain chocolate wafers, broken into pieces
3 tablespoons unsalted butter, melted
For Filling:
1 1/2 pounds cream cheese, at room temperature
1 cup granulated sugar
6 ounces white chocolate, melted and cooled
4 large eggs
1/3 cup heavy cream
1 teaspoon vanilla extract
DIRECTIONS
TO MAKE CRUST: Position the rack in center of the oven and preheat to 350 degrees F. Lightly grease a 9 x 2 1/2 -inch springform pan with butter. Wrap the outside of the pan with foil to prevent leakage. In a food processor, fitted with the steel blade attachment, pulverize the chocolate wafers into crumbs and transfer them to a mixing bowl. Add the melted butter and combine with a rubber spatula. Press the crumb mixture over the bottom of the springform pan and bake for 10 minutes. Remove the pan from the oven and cool to room temperature. Keep the oven at 350 degrees F.


TO MAKE FILLING: In a large mixing bowl, with an electric mixer on low speed beat the cream cheese for 2 minutes or until soft and creamy. Scrape down the beaters and the sides of the bowl. Slowly add the sugar and continue to beat for 2 minutes longer, scraping down the sides of the bowl as needed. Add the cooled melted chocolate, then add the eggs, one at a time, beating well after each addition, then add the cream and vanilla. Beat until the batter is smooth and homogenized.


TO FILL PAN AND BAKE: Pour the batter into the prepared pan and set the pan on a baking sheet. Bake for 15 minutes at 350 degrees F., then lower the heat to 300 degrees F. and bake for 1 hour and 30 minutes more or until the edges just begin to pull away from the sides of the pan and the top looks puffy and no longer wet. The cake will still appear wobbly. Remove the cake to a wire rack and cool in the pan for 1 hour. Unlock the springform pan and lift the cake out, but leave it on the bottom part of the springform. Cool to room temperature, then chill in the refrigerator for at least 4 hours before serving.


Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 12 servings
Calories: 474
Fat. Total: 33g
Protein: 8g
Carbohydrates, Total: 37g
Sodium: 287mg
% Cal. from Fat: 63%
Cholesterol: 153mg
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 

Follow Cooking.com

Price Match Guarantee
Satisfaction Guarantee
Shopping Rewards

Recommended Items for You

NEXT: WANNA COOKIE?

NEXT: WANNA COOKIE?

Who doesn't? Get recipes now.