Recipe - White Choc Cheesecake With White Choc Buttercream Frosting

CAKE
1 pound Cream cheese
One fourth cup Sugar
3 lg Eggs
2 tablespoon Freshly squeezed lemon juice
1 One half teaspoon Pooons vanilla
One fourth teaspoon Salt
3 cup Sour cream
9 ounce White chocolate; melted

FROSTING
9 ounce White chocolate
12 ounce Cream cheese; softened
Three fourths cup Unsalted butter; softened
1 One half tablespoon Freshly squeezed lemon juice

Equipment: One 8x2 One half or higher springform pan, greased and bottom lined
with greased parchment or wax paper; outside of the pan wrapped in a double
layer of aluminum foil to prevent seepage.

Cake: Preheat oven to 350 degrees. In a large mixing bowl, beat the cream
cheese and sugar until very smooth (about three minutes), preferably with a
whisk beater. Add the eggs, one at a time, beating after each addition
until smooth, scraping down the sides. Add lemon juice, vanilla, and salt
and beat until incorporated. Beat in the sour cream just until blended.
Cool melted chocolate and blend into batter after the sour cream is
incorporated. Pour the batter into the prepared pan. Set the pan in a
larger pan and surround it with one inch of very hot water. Bake 45
minutes. Turn oven off without opening door and let cake cool in the oven
for 1 hour. Remove to a rack and cool to room temperature (about 1 hour).
Cover with plastic wrap and refrigerate overnight. Have ready a serving
plate and a flat plate at least 8 inches in diameter, covered with plastic
wrap. Place the springform pan on a heated burner and move it around for 15
seconds. Wipe sides of pan with a hot, damp towel. Run a thin metal spatula
around the sides of the cake, and release the springform pan. Place the
plasticwrapped plate on top and invert. Remove the bottom of the pan and
the parchment. Reinvert onto the serving plate and use a small spatula to
smooth the sides. Frost and refrigerate until shortly before serving.
Frosting: Break chocolate into squares and place in top of a double boiler
over hot water (but not hotter than 160 degrees) on low heat. The water
must not touch the bottom of the double boiler insert. Remove the double
boiler from heat and stir until the chocolate begins to melt. Return to
heat if the water cools, but be careful not to let it get too hot. Stir 10
minutes or until smooth. (The chocolate may be melted in a microwave oven
if stirred every 15 seconds.) Remove before completely melted and stir. The
chocolate will continue melting using residual heat. Allow to cool. In a
mixing bowl, beat cream cheese (preferably with a flat beater) until smooth
and creamy. Gradually beat in the cooled chocolate until smooth. Beat in
the butter and lemon juice. Before frosting the cake, allow frosting to
reach room temperature and beat again to ensure smoothness

Recipe by: Janet Morrissey janetm@online.magnus1.com

Posted to CHILEHEADS DIGEST V3 #, converted by MM_Buster v2.0l.