Post by KD7LBR on Sept 9, 2002 15:37:59 GMT -6
WHITE CHOCOLATE CHEESECAKE
CRUST:
1-1/2 cups chocolate wafer crumbs
1/3 cup butter, melted
FILLING:
8-ozs. white chocolate
1 lb. (2 8-oz. pkgs.) cream cheese
1/2 cup granulated sugar
3 eggs
1 cup sour cream
1 tsp. grated orange rind
1 tsp. vanilla
TOPPING:
1 cup sour cream
1 tbsp. granulated sugar
1/2 tsp. vanilla
(Garnish: Chocolate curls & 1 tbsp. icing sugar)
Crust:
In bowl, combine wafer crumbs with butter; press into 9-in. springform pan.
Filling:
In top of double boiler over hot, not boiling, water, melt white chocolate; let cool for 5 minutes.
Meanwhile, in large bowl, beat cream cheese with sugar until light. Beat in eggs, 1 at a time. Beat in white chocolate, sour cream, orange rind and vanilla.
Pour over crust; bake in 350ºF. oven for 40 to 45 minutes or until just set.
Topping:
Combine sour cream, sugar and vanilla; spread over hot cheesecake and return to oven for 3 to 5 minutes or until set. Immediately run knife around edge to loosen. Let cool completely.
Garnish: Mound chocolate curls over cake; dust lightly with icing sugar.
Chill. Yield: 10 to 12 servings
CRUST:
1-1/2 cups chocolate wafer crumbs
1/3 cup butter, melted
FILLING:
8-ozs. white chocolate
1 lb. (2 8-oz. pkgs.) cream cheese
1/2 cup granulated sugar
3 eggs
1 cup sour cream
1 tsp. grated orange rind
1 tsp. vanilla
TOPPING:
1 cup sour cream
1 tbsp. granulated sugar
1/2 tsp. vanilla
(Garnish: Chocolate curls & 1 tbsp. icing sugar)
Crust:
In bowl, combine wafer crumbs with butter; press into 9-in. springform pan.
Filling:
In top of double boiler over hot, not boiling, water, melt white chocolate; let cool for 5 minutes.
Meanwhile, in large bowl, beat cream cheese with sugar until light. Beat in eggs, 1 at a time. Beat in white chocolate, sour cream, orange rind and vanilla.
Pour over crust; bake in 350ºF. oven for 40 to 45 minutes or until just set.
Topping:
Combine sour cream, sugar and vanilla; spread over hot cheesecake and return to oven for 3 to 5 minutes or until set. Immediately run knife around edge to loosen. Let cool completely.
Garnish: Mound chocolate curls over cake; dust lightly with icing sugar.
Chill. Yield: 10 to 12 servings