Desserts Cheesecake: White Chocolate 01 by Recipe Cottage

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	White Chocolate 01

		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.