is my favorite cheesecake. I love white chocolate everything but
especially cheesecake....and with the addition of milk chocolate
dripping down the sides.....oh my. Well let's say, you'll never forget
Chocolate Cheesecake with
10 ounces graham crackers, crushed into crumbs
7 tablespoons unsalted butter
3 8-ounce packages of cream cheese, room temperature
1 1/4 cups granulated sugar
1/2 cup heavy cream
8 ounces Ghirardelli or any premium white chocolate, chopped
5 large eggs
1 teaspoon vanilla extract
the oven to 375 degrees. Combine the graham cracker crumbs with the
melted butter and press into the bottom of a 10 inch spring form pan.
Bake for 10 minutes and then allow to cool completely on a wire rack.
Reduce the heat to 325 degrees while crust is cooling and you make your
the chopped white chocolate into a heat safe bowl and set aside. Bring
the 1/2 cup of cream to a simmer over medium heat in a small sauce pan.
Pour the hot cream over the white chocolate, and allow to stand for one
minute. Stir the chocolate gently until melted completely.
an electric mixer, beat the cream cheese until smooth and lump free.
Add the sugar and mix, scraping down the sides of the bowl as needed. On
medium speed, slowly add the white chocolate mixture. Once combined you
can add the eggs, one at a time, beating on low speed until each egg is
incorporated. Once you've added all the eggs, mix in the vanilla and
salt and pour into your prepared crust that has cooled in your spring
the pan onto a couple of heavy duty, large sheets of aluminum foil and
smooth them up the sides of the pan to waterproof. Set the cheesecake
into a larger roasting pan and then place in the oven. Pour the boiling
water into the roasting pan, filling to about one inch.
at only 325 for the first hour and then reduce heat again down to only
300 degrees and bake for another hour or so or until the center is just
set. Remove from the oven and allow to cool completely on a wire rack.
Once cool chill for at least 4 hours before serving.
Chocolate Ganache Topping
1 cup chocolate chips (use dark chocolate or milk chocolate)
1/2 cup heavy cream
Raspberries for garnish
water to a large pot and bring to a simmer. Place a heatproof glass
bowl over the pot and add the chocolate and heavy cream. Slowly stir
with a spoon until the chocolate has melted, careful not to incorporate
too much air. Once melted, remove from heat. Pour chocolate ganache over
cheese cake and allow to drip down sides.
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