November 2007
White Chocolate Cheese Cake
Ingredients
1 ½ cups Chocolate wafer crumbs
¼ cup Melted butter
2 Tbsp Sugar
1 ¾ cups White chocolate
1 cup Whipping cream
¼ cup + 2 Tbsp Vin de Constance
24oz Cream cheese
1 cup Sugar
3 Eggs
1 tsp Vanilla extract
1 tsp Powdered sugar
Method
Mix crumbs, butter and sugar. Press onto the
bottom and up the sides partway of a 9 inch baking cheesecake
pan. Freeze for 5 minutes, then bake at 350F for ten minutes
and allow to cool.
Heat in a bowl or pan over boiling water ½
cup chocolate chunks until melted and smooth. Add ¼ cup
whipping cream and ¼ cup Vin de Constance and stir until
blended. In another bowl, beat cream cheese and sugar until
fluffy. Add first mixture to the second and blend well. Add
eggs one at a time, mixing well after each addition. Add the
vanilla. Pour over prepared crust and bake for 10 minutes at
400F. Decrease to 275F and bake another 45 minutes. Remove from
oven to cool. Loosen cake from rim of pan and remove.
Melt remaining 1 ¼ cup chocolate. Then
add ¼ cup whipping cream and 2 Tbsp Vin de Constance
and mix well.
Spread mixture on top of cake and refrigerate
for about 6 hours or until set. Before serving, beat remaining
½ cup whipping cream with the powdered sugar and garnish
cake by piping on it and decorating it with a few remaining
chocolate chips.
Enjoy! |
