Choco-covered white chocolate cheesecake
Chocolate Pie Cheesecakes
Last updated 6/12/2012 1:15:02 AM. Recipe ID 44249. Report a problem with this recipe.
Title: Choco-covered white chocolate cheesecake
Yield: 10 Servings
1 1/2 c Chocolate cookie crumbs
3 tb Butter; melted
3 pk (8-oz) cream cheese;
1/2 c Sugar
1 ts Vanilla
1/2 lb White chocolate; melted
1 c Heavy cream
2 tb Butter
2 tb Granulated sugar
12 oz Semisweet chocolate; broken
-into small pieces (or
-semisweet chocolate bits)
From: email@example.com (Mostly Harmless)
Date: Sat, 30 Jul 1994 23:06:49 GMT Here's my newest cheesecake
recipe. With credit due to both the Philadelphia Cream Cheese
Cheesecakes book and to Marcel Desaulniers. I hope you like it.
Heat oven to 350F. Mix crumbs and butter and press onto bottom of
9-inch springform pan. Bake for 10 minutes. Beat cream cheese,
sugar, and vanilla until well blended. Add eggs, one at a time,
mixing well after each addition. Blend in melted white chocolate and
pour over crust. Bake 40 minutes, turn off oven and let cake cool
inside the oven as it cools down. Loosen cake from rim of pan and
cool completely. Chill for at least 4 hours. Remove rim. Heat heavy
cream, butter, and sugar in a heavy saucepan over medium-high heat.
Stir to disolve sugar crystals and then bring to a boil. Put
choclate pieces into a stainless steel bowl and pour boiling cream
mixute over it and let stand for a few minutes. Stir until smooth and
cool. Cover the sides and top of cheesecake with the ganache,
smooth, and chill at least 2 hours to set.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe
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