Friday, May 21, 2010

White Chocolate Cheese Cake

White Chocolate Cheese Cake

18 oz. White chocolate, broken into ½ oz. Pieces
½ C. heavy cream
2 lb. Cream cheese softened
1 C granulated sugar

6 eggs

Chocolate Ganache

½ c. heavy cream
1 T. unsalted butter
1 T. granulated sugar
3 oz. Semisweet chocolate

Preheat oven to 325 degrees F.

Coat the inside of a 9" x 3" springform pan with 1 tablespoon of butter.

Place the white chocolate and ½ C heavy cream in a microwave safe container. Cover and allow to heat for about 3-4 minutes. Remove from oven, check and if more time is needed add in 30 second amounts. Once melted stir until smooth. Set aside until needed.

Place softened cream cheese, 1 C. sugar and salt into bowl of an electric mixer fitted with a paddle and beat on low for 1 minute, on medium for 1 minute and high for 1 minute.

Scrape down bowl.

Add the eggs, 2 at a time, beating on medium for 15 seconds after adding, and scrape down the bowl after each addition.

Add the vanilla extract and the melted chocolate mixture, then beat on medium for 15 seconds.

Remove the bowl from the mixer. Use a rubber spatula to finish mixing the batter until it is smooth and thoroughly combined. Pour the cheesecake mixture into the prepared 10"  x 3" springform pan, spreading evenly.

Place a baking pan partially filled with hot water on the bottom rack of the oven (the bottom rack should be at least 3 inches below the center rack).

Place the springform pan on the center rack of the oven and bake for 20 minutes.

Lower the temperature to 250 degrees F. and bake for 20 minutes.

Lower the temperature to 225 degrees F. and bake for 20 minutes.

Then lower the temperature to 200 degrees F. and bake the cheesecake until the internal temperature of the cheesecake filling reaches 170 F., about 3 hours.

Turn off the oven and allow the cheesecake to remain the oven undisturbed for an additional hour.

Remove from the oven and cool at room temperature for 1 hour.

Refrigerate the cheesecake for 12 hours (do not remove the cake from the pan).

After the cheesecake has been refrigerated for 12 hours, prepare the chocolate ganache.

Heat 1/3 cup heavy cream, semisweet chocolate,1 tablespoon butter and 1 tablespoon sugar in a microwave safe bowl for 3 minutes, checking after 2 minutes. over medium high heat. Remove from oven and stir until smooth.

Pour over the top of the chilled cheesecake.

Use a rubber spatula to spread the ganache evenly over the top of the cake, being careful not to spread it over the edges and sides of the cheesecake. Refrigerate 30 minutes to set.

The cheesecake can now be released from the springform pan.

Heat the blade of the knife under hot running water before slicing into the cheesecake. Cut the cheesecake with the knife, reheating the slicer after each slice.

NOTE: For a variation you can replace the white chocolate with an equal amount of semiweet or dark chocolate.


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