White Chocolate Cheesecake with Cocoa-Almond Crust
"This is not an everyday dessert. It's worth the effort though. Note: Cooking/prep times do not include chilling time."
- Ready In:
- 1hr 30mins
- Ingredients:
- 18
- Serves:
-
12
ingredients
-
Crust
- 1 1⁄2 cups graham cracker crumbs
- 7 tablespoons butter or 7 tablespoons margarine, melted
- 1⁄4 cup chopped almonds
- 3 tablespoons sugar
- 2 tablespoons cocoa
- 1⁄2 teaspoon Amaretto
-
Cheesecake Layer
- 6 ounces white chocolate, chopped
- 3⁄4 cup whipping cream, divided
- 2 (8 ounce) packages cream cheese, softened
- 3⁄4 cup sugar, plus
- 2 tablespoons sugar
- 3 large eggs, separated
- 1 teaspoon vanilla extract
- 2 egg whites
-
Topping
- 1 1⁄2 cups sour cream
- 1⁄4 cup sugar
- 1 teaspoon vanilla extract
-
Garnish
- white chocolate, curls
directions
- Combine first 6 ingredients; stir well.
- Firmly press crumb mixture on bottom and 2 inches up sides of a 9 inch springform pan.
- Bake at 350 degrees for 8 minutes; cool in pan on a wire rack.
- Combine white chocolate and 1/2 cup whipping cream in top of a double boiler; bring water to a boil.
- Reduce heat to low; cook until white chocolate melts, stirring occasionally.
- Let cool.
- Beat cream chees at medium speed of an electric mixer until fluffy; gradually add 3/4 cup plus 2 tablespoons sugaar, beating well.
- Add remaining 1/4 cup whipping cream, beating well.
- Add egg yolks, one at a time, beating after each addition.
- Stir in white chocolate mixture and 1 teaspoon vanilla.
- Beat egg whites at high speed until stiff peaks form.
- Fold into cream cheese mixture.
- Pour batter into prepared crust.
- Bake at 350 degrees for 45 minutes.
- Remove from oven and let cool 15 minutes in pan on a wire rack.
- Increase oven temperature to 475 degrees.
- Combine sour cream, 1/4 cup sugar and 1 teaspoon vanilla; stir well.
- Pour over cheesecake, leaving a 3/4 inch border on edge of cheesecake.
- Return to oven and bank an additional 7 minutes.
- Cool to room temperature in pan on a wire rack.
- Chill at least 8 hours.
- Garnish with chocolate curls if desired.
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Reviews
-
UNBELIEVABLE!!!!!! I made little individual 2 inch wide cheesecakes for the end of a very lavish dinner party the full menu of which i will post soon ...and they were outstanding!! I used almond essence instead of ammaretto and Im sure was just as good simply devine one of the lightest cheescakes ever....I must add though that when I baked the crusts blind they came out a bit bubbly which I had never seen happen before but the bubbles subsided and I pushed the down flat again and then froze them ( made the crusts a week in advance and the filled them and refridgerated them the night before) ( it could have been me putting a little too much butter ....Ive never been one to be tooo scientific with the measuring of things)....but once again wow
Tweaks
-
My mother's coworker gave her this recipe, but I do not know what magazine it originally came from. I've been making this recipe for many years and have learned to tweak it some. First, I use a plain graham cracker crust because that's what I like. I do not separate the eggs, and I use 4 (which is what my original recipe called for). I add them one at a time after the sugar. I started using a water bath and OMG what a difference it made to the texture - and no crevasse in the middle! I only need to make up 1/3 of the topping to spread on top since it's not filling any cracks. People who claim not to like cheesecake LOVE mine. No need to use a double boiler for the chocolate melting either. Just put the chocolate and the cream in a bowl and microwave it for 1 minute. Stir it well when it comes out - perfectly melted and less cleanup!
-
UNBELIEVABLE!!!!!! I made little individual 2 inch wide cheesecakes for the end of a very lavish dinner party the full menu of which i will post soon ...and they were outstanding!! I used almond essence instead of ammaretto and Im sure was just as good simply devine one of the lightest cheescakes ever....I must add though that when I baked the crusts blind they came out a bit bubbly which I had never seen happen before but the bubbles subsided and I pushed the down flat again and then froze them ( made the crusts a week in advance and the filled them and refridgerated them the night before) ( it could have been me putting a little too much butter ....Ive never been one to be tooo scientific with the measuring of things)....but once again wow
RECIPE SUBMITTED BY
Chicagopm
chicago, 52
