"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

White Chocolate Cheesecake Recipe

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This recipe for White Chocolate Cheesecake, by , is from Love, Family, Cooking, and Traditions!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Eileen Kosnik

Category:
Category:
 


Ingredients:  
Ingredients:  
WHITE CHOCOLATE CHEESE CAKE

CRUST:

1 pkg. (about 10 oz.) chocolate wafers
1/4 c. almonds
6 tbsp. sweet butter, melted
1 tbsp. sugar

FILLING:

14 oz. fine quality white chocolate
1/2 c. heavy cream
1 lb. cream cheese
4 eggs, separated
2 tbsp. pure vanilla extract
1 stick (4 oz.) sweet butter, softened (not liquid)
3 tbsp. Frangelico
1 dash salt

Directions:
Directions:
Butter a 9 inch springform pan with 1 tablespoon of butter. Combine crust ingredients in a food processor fitted with the metal blade. Process until finely crushed. Press the mixture evenly and firmly into the bottom and the side of the springform pan. Refrigerate while you make the filling.

Preheat oven to 300 degrees. In a double boiler melt the chocolate, stirring frequently. In mixer add the cream cheese until smooth. Add the melted chocolate and egg yolk, one at a time, blending well each time. Stir in vanilla, butter, Frangelico and salt and continue to beat for 2 more minutes. Using an electric mixer set at low speed, beat the egg whites. Increase the speed as the peaks form. Beat the heavy cream until stiff, fold into cake. Fold the egg white gently into the chocolate mixture and pour into crust. Bake until the cake rises for about 1 hour. Turn oven off and let cake stand inside for 1 more hour. Cool before serving.

Number Of Servings:
Number Of Servings:
12-16
Personal Notes:
Personal Notes:
This is Abigial DeKosnik's favorite birthday cake!

 

 

 

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