Recipe - Richer Than Sin White Choc Cheesecake

CRUST
1 Three fourths cup Graham wafer crumbs (approx
16 wafers)
6 tablespoon Sweet butter; melted,
clarified (I prefer
president's choice normandy
style sweet butter
1 tablespoon Castor (granulated) sugar
1 teaspoon Freshly grated nutmeg
1 teaspoon Sweet butter; softened

FILLING
10 ounce White chocolate; broken up
One half cup Heavy cream (35% or higher);
at room temperature
16 ounce Cream cheese; softened &
cubed at room temperature
(2pkgs)
4 lg Eggs; separated, & at
room temperature
4 teaspoon Pure vanilla extract
1 ds Salt

TOPPING
6 ounce White 'chocolate'; broken up
One fourth cup Heavy cream (35% or higher);
at room temperature
2 tablespoon Light creme de cacao; pure
vanilla extract or coconut
extract
Garnishes (optional) you may
use one or any combination
of the following:
Chopped nuts: almonds;
pistachios; or pecans
Fresh strawberries
Dried apricots
White/dark/milk chocolate
curls
Vanilla wafers
Desiccated coconut

From: jdnicoll@engrg.uwo.ca (James Nicoll + Jasmine)

Date: Mon, 30 Aug 1993 22:10:09 GMT
Appliances: 9"x 3" springform pan, a bowl or a food processor with metal
blade, double boiler, electric mixer with both large & small bowls, baking
sheet.

Crust: Butter springform pan with softened butter Combine graham wafer
crumbs, melted butter, nutmeg & sugar in food processor or bowl & process
until wellmixed. Press evenly over bottom & 2/3rds up sides of pan. Set
aside.

Filling: Preheat oven to 150C/300 F. Melt chocolate in double boiler.
Slowly stir in cream until smooth. Remove from heat & let cool slightly. In
large bowl, with electric mixer on medium speed, beat cream cheese until
smooth. Add eggyolks one at a time, making sure to blend well, & stopping
to scrape down sides of bowl after each addition. Add chocolate mixture,
vanilla & salt. Beat at medium speed for two minutes. Beat eggwhites in a
separate mixing bowl, with electric mixer on low speed, until foamy. Beat
on high until soft, rounded peaks form. Fold eggwhites into chocolate
mixture. Pour into crust. Place pan on baking sheet & bake at 150 C for 55
minutes. The cake will rise & the top will wiggle slightly when shaken.
Turn off heat & let cake stand in oven for one hour (It may sink). Remove
cake from oven & place on wire rack in a draftfree place & cool cake to
room temperature.

Topping: Melt chocolate in double boiler. Slowly stir in cream until
mixture is smooth. Stir in flavouring. Pour topping over cool cake. Cover
with cellowrap & refrigerate overnight. *This cake may be tightly covered
& refrigerated up to three days. *It may be frozen in the pan, tightly
covered with cellowrap & aluminumfoil. Defrost wrapped cake in
refrigerator overnight.

Three hours before serving, remove cake from refrigerator & remove side of
springform. Garnish if desired.

Notes on Cake:

1. I have done my best in converting measurements, please forgive any
errors

2. I find it unnecessary to add a garnish to the cake, the rich flavour is
quite satisfying.

NOTE: For fullest flavour, this cake must be served at room temperature.
Serves up to twelve people.

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