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    Tuesday, 04 March 2008

    This white chocolate cheesecake is a great blend between a plain cheesecake and a chocolate cheesecake. It is not too rich but sweet enough to keep you interested. This is another recipe that my grandma taught me to make as we worked together in her kitchen. Every time I make this recipe, I happily think about Grandma Mary.

    This cheesecake, similar to many of the others, is great for easy entertaining, extravagant parties, or everyday enjoyment. It presents itself beautifully! Like most cheesecake, it takes awhile to make but the result will be well worth the wait. With this recipe, it's a lot of fun to experiment with different sauces to drizzle over the top of the cake, although my favorite has always been chocolate.

    If your family is anything like mine, this white chocolate cheesecake will only last a couple of days because it is so delicious; lucky for you it can serve up to 20 people!

    YIELD: 20 slices


    1/2 cup butter
    2 cups vanilla wafers, crushed
    1 oz. white chocolate, grated
    1/2 cup sugar; divided
    5- 8 oz. cream cheese
    3 tablespoons crème de cassis
    1/8 teaspoon salt
    4 large eggs and 2 large egg yolks
    4 oz. white chocolate, and shaved
    2 cups sour cream
    1 teaspoon almond extract



    Melt butter in a saucepan on low heat, add wafer crumbs, white chocolate, and 1/4 cup sugar. Blend well. Press on two sides and bottom of 9 inch spring form pan.


    Combine cream cheese and ¼ cup sugar and beat with mixer until soft. Add crème de Cassis and salt and continue beating. Add eggs slowly, one at a time, on low speed. Do not over beat. Fold in white chocolate. Pour mixture into prepared pan and bake at 350° for 60 minutes or until lightly browned and firm in the middle. Let stand for 10 minutes.


    Combine sour cream, sugar and almond extract and blend until smooth. Spread over top of cake and bake 10 minutes more at 350°.

    Traditionally, cheesecakes are served cold so go ahead and put your new white chocolate cheesecake into the refrigerator. Chill for at least four hours before serving.

    Once the chilling time has passed, be sure to remove the cheesecake from the fridge and let it sit on the counter for about ten minutes prior to slicing. It just makes it a little easier to slice if it is not so cold.

    I know you can hardly wait, so go ahead, choose your prettiest plate, and cut that first perfect slice. Then take the time to sit down, put up your feet and enjoy a little taste of heaven on earth as you sink your teeth into the scrumptious Wonderful White Chocolate Cheesecake Recipe. Yummy!

    For more delicious information on recipes be sure to visit http://www.cookies-n-cakes.com where you'll find tips on cookie recipes cakes, brownies, as well as other articles on cooking, baking, and kitchen products.

    Posted by: Gourmet Grocery Online AT 11:40 am   |  Permalink   |  0 Comments  |  Email

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