White Chocolate Cheesecake
Submitted by bocca on March 29, 2007 at 12:07 pm

DESCRIPTION
White chocolate Cheesecake

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
4 - 8 oz pkg philly cream cheese, softened

4 large eggs, room temp

1 cup sugar (white chocolate adds a lot of sweetness, you can use 3/4 cup sugar
if you don't want an overly sweet cheesecake)

2 tsp. vanilla

1/3 cup heavy cream room temp

pinch salt

1 - 13 0z Lindt white chocolate bar or a bag of Nestle white chips
I do not use Ghiradelli for white chocolate ever
I have had the best luck with the Nestle and the Lindt

20 oreos crushed well
2-3 Tbsp butter
Blend well

NOTE I do not add any sugar as oreos are sweet enough and they are also gooey once blended so you barely need butter, if you use too much it will LEAK out when you bake it.
Wrap the base of a springfrom pan in foil, press the crust in well. Bake at 350 for 10 min.
Let cool

Melt the white chocolate first so it can cool. Also you need to pay attention to white chocolate when melting it is finicky. Melt in a double boiler over low heat stirring frequently. Turn heat off and set aside but leave the double boiler togethor, you want the chocolate still very fluid when you are ready to use it.
Cream the cream cheese very well in a mixer, scraping down often. Beat it for at least 5 minutes to ensure no lumps. Stir in the sugar scrape the bowl and add the eggs one at a time, scraping the bowl after adding each egg. Slowly stir in the salt, vanilla and cream.
Be careful when you scrape the bowl down after adding the eggs, the top edges of the mix will lump and when you scrape them back in they don't smooth out.
With the mixer on low stir in the melted chocolate, slowly drizzle in, just barely blending togethor.
Pour into your cooled crust and bake at 350 for 45 to 55 min. This cake will crack easily so take it out of the oven before you think you should, it will firm up in the fridge. The center will still look very soft and the edges will have just started to swell.
Cool on the counter for an hour then into the fridge overnight. If you are worried about cracking, place in the fridge on a rack as soon as you take the cake out of the oven.

Variations

White chocolate peppermint for the holidays, use a drop of peppermint oil and sprinkle the top with crushed candy canes. You can also color some of the batter red and swirl in.
Raspberry swirled. Use the best raspberry jam you can find (Organic from Safeway is pretty good). Swirl in about 1/4 cup. Drizzle melted white chocolate over the cake when cooled (1/4 cup white choc and 1 tsp shortening).

Hints

The best way to cover the cracks is with the drizzled white chocolate or for a contrast use dark chocolate.

To remove the cake from the pan easier, heat a damp cloth in the micro for 30 seconds and place under the pan.