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LOCATION: Recipes >> Desserts Cheesecake >> White Chocolate 01

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White Chocolate Cheesecake

440 ml/ 1.3/4 c graham wafer crumbs (approx. 16 wafers)
90 ml/ 6 T sweet butter melted and 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/1/2 c heavy cream, at room temperature**
480 g/16 oz cream cheese, softened and cubed at room temperature (2pkgs)
4 fresh large eggs, separated, and at room temperature
20 ml/4 t pure vanilla extract
dash salt

180 g/6 oz white 'chocolate', broken up
65 ml/1/4 c heavy cream at room temperature
30 ml/2 T light creme de cacao, vanilla or coconut extract

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

Preheat oven to 150 C/gasmark 2/300 F.

Melt chocolate in double boiler. Slowly stir in cream until smooth.
Remove from heat and 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, and stopping to scrape
down sides of bowl after each addition. Add chocolate mixture,
vanilla and 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 and bake at 150 C for 55 minutes. The
cake will rise and the top will wiggle slightly when shaken. Turn
off heat and let cake stand in oven for one hour (It may sink).
Remove cake from oven and place on wire rack in a draft-free place
and 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 and refrigerate overnight.

This cake may be tightly covered and refrigerated up to three days.
It may be frozen in the pan, tightly covered with cello-wrap and
aluminum-foil. Defrost wrapped cake in refrigerator overnight.

Three hours before serving, remove cake from refrigerator and remove
side of springform. Garnish if desired.

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

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