Mom’s Recipe Box: “By Request” White Chocolate Cheesecake from Donna
Posted on August 29, 2014
“By Request” White Chocolate Cheesecake from Donna
The White Chocolate Cheescake is one that is very time consuming but the outcome is worth it. I make it for special occasions only, as a Christmas gift or when I host Bunko.
In fact, one year I decided to get sophisticated and got a coffee flavored ice cream cake from Baskin Robbins and the ladies pitched a fit! They told me how much they looked forward to my cheesecake, and said it was the best they’d ever had. Needless to say that is what I make every time I host Bunko. It is kind of nice knowing that portion of the menu I’m going to serve.
The White Chocolate Cheesecake pictured here is one I made by request for my daughter Demi’s birthday!- Donna Bennett Martin
INGREDIENTS & PREPARATION:
FOR PECAN-COCOA CRUMB CRUST
1 and one fourth graham cracker crumbs; one fourth cup pecan halves, chopped; 3 tablespoons sugar; 2 tablespoons unsweetened cocoa powder; 7 tablespoons unsalted butter, melted and cooled.
Place oven rack in center of oven and preheat to 350F (I put foil on the bottom of my oven in case of drippings from the springform pan); Lightly butter a 9 inch springform pan; mix all ingredients with fork, add butter. Using the back of a spoon, press mixture in an even layer on base and about one and one fourth inches up the sides of the pan.
Bake 6 minutes; cool completely.
6 oz. fine-quality white chocolate, finely chopped; three fourths cup whipping cream; 1 pound cream cheese, room temperature; three fourths cup plus 2 tablespoons sugar; 4 eggs; 1 teaspoon vanilla.
Combine chocolate and one half cup whipping cream in a double boiler; melt, stirring often; cool to room temperature; whisk if needed for a smooth consistency. In a mixer, beat cream cheese with one fourth cup remaining whipping cream at low speed until perfectly smooth; gradually beat in sugar; beat in eggs – one at a time – scraping bowl occasionally; beat until smooth; gradually add cooled chocolate and vanilla and stir until well blended.
Carefully pour into cooled crust; bake about 50 minutes; remove from oven, cool 15 minutes;
Increase oven temperature to 425F.
1 and one half cups sour cream; one fourth cup sugar; 1 teaspoon vanilla.
Combine sour cream, sugar and vanilla in bowl, mixing well. Carefully spread topping evenly on cheesecake, not letting it drip over the crust.
Return cheesecake to oven for 7 minutes.
This cheesecake needs to set for 24 hours for it to get firm enough to slice. – DBM
Look for Mom’s Recipe Box weekly on Fridays as family members add to and celebrate my mother’s collection of recipes – the Cecelia G. Bennett collection.-JB