Richer than Sin White Chocolate Cheesecake

From: (James Nicoll + Jasmine)
Date: Mon, 30 Aug 1993 22:10:09 GMT

[from jasmine, not James]


440 mL          1.75 C  graham wafer crumbs (approx. 16 wafers)
 90 mL          6 T     sweet butter melted & clarified (approx 0.75 stick)*
 15 mL          1 T     castor sugar
  5 mL          1 t     freshly grated nutmeg
  5 mL          1 t     sweet butter, softened*


300 g           10 oz   white "chocolate", broken up
125 mL          0.5 C   heavy cream, at room temperature**
480 g           16 oz   cream cheese, softened & cubed at room temperature (2pkgs)
  4              4      fresh large eggs, separated, & at room temperature
 20 mL           4 t    pure vanilla extract
1 dash           1 dash salt


180 g            6 oz   white 'chocolate', broken up
 65 mL          0.25 C  heavy cream at room temperature**
 30 mL           2 T    light creme de cacao***

Notes on ingredients:
*        I prefer President's Choice Normandy style sweet butter
**       35% or higher
***      may be substituted for with 30 mL pure vanilla extract or 30 mL coconut
 -Garnishes (optional)-

 *you may use one or any combination of the following*

chopped nuts  -- almonds, pistachios, or pecans
fresh strawberries
dried apricots
white/dark/milk chocolate curls
vanilla wafers
desiccated coconut


23 x 8 cm       9" x 3"         springform pan
a bowl or a food processor with metal blade
double boiler
electric mixer with both large & small bowls
baking sheet


-Butter springform pan with softened butter
-Combine graham wafer crumbs, melted butter, nutmeg & sugar in food processor
        or bowl & process until well-mixed.
-Press evenly over bottom & 2/3rds up sides of pan. Set aside.


 Preheat oven to 150 C/gasmark 2 (I think)/300 F.

-Melt chocolate in double boiler. Slowly stir in cream until smooth. Remove
        from heat & let cool slightly.
-In large bowl, with electric mixer on medium speed, beat cream cheese until
        smooth. Add egg-yolks one at a time, making sure to blend well, &
        stopping to scrape down sides of bowl after each addition. Add
        chocolate mixture, vanilla & salt. Beat at medium speed for two minutes.
-Beat egg-whites in a separate mixing bowl, with electric mixer on low speed,
        until foamy. Beat on high until soft, rounded peaks form.
-Fold egg-whites into chocolate mixture.
-Pour into crust.

-Place pan on baking sheet & bake at 150 C for 55 minutes.
-The cake will rise & the top will wiggle slightly when shaken. Turn off
        heat & let cake stand in oven for one hour (It may sink).
-Remove cake from oven & place on wire rack in a draft-free place &
        cool cake to room temperature.


-Melt chocolate in double boiler. Slowly stir in cream until mixture is smooth.
        Stir in flavouring.
-Pour topping over cool cake.
-Cover with cello-wrap & refrigerate overnight.
        *This cake may be tightly covered & refrigerated up to three days.
        *It may be frozen in the pan, tightly covered with cello-wrap &
         aluminum-foil. Defrost wrapped cake in refrigerator overnight.

-Three hours before serving, remove cake from refrigerator & remove side of
-Garnish if desired.

Notes on Cake:
I have done my best in converting measurements, please forgive any errors
I find it unnecessary to add a garnish to the cake, the rich flavour is quite

*For fullest flavour, this cake must be served at room temperature.*

Serves up to twelve people.



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