Tuesday, March 5, 2013
White Chocolate Cheesecake - Cooking with Champions
1/2 pound chopped white chocolate
2 ounces unsalted butter
1/2 cup heavy cream
2 pounds cream cheese
2/3 cup sugar
1 1/2 tablespoons corn starch
1 1/2 cups finely ground chocolate cookies (wafer) crumbs
2 tablespoons unsalted butter, melted
In double boiler, over gently simmering water, melt together until smooth: chopped white chocolate, heavy cream and 2 ounces unsalted butter; set aside and cool.
Beat together in mixer until smooth: cream cheese, sugar and corn starch. When mixed well, scrape down bowl thoroughly; mix 2-3 minutes, repeat.
Add : 4 eggs. Mix until smooth; scrape down bowl, mix until all ingredients combined.
Add cool chocolate, butter and cream mix; mix until smooth; scrape down bowl, mix well.
CRUST: mix ground chocolate cookie crumbs and 2 tablespoons melted butter together. Press firmly into bottom of 9x13 inch cake pan.
Carefully pour batter mix over crust. Place filled pan into large flat roasting pan and fill roasting pan with water, at least half way up the sides of the cheesecake pan. Bake at 350 degrees for 1 1/2 hours. Top of cake should brown lightly, spring back to gentle touch. Cool over night.