Serves 8
Crust:
8 graham crackers, crumbled
1/4 cup melted butter
2 tablespoons sugar
Filling:
4 eggs
1/4 cup sugar
2 1/2 lb. cream cheese
1/4 lb. melted butter
2 tablespoons vanilla
12 oz white chocolate melted, not vanilla wafers
Instructions
Crust: Prepare crust with crumbs, butter and sugar. Combine well. Press into a 9 1/2-inch springform pan, and pat down until firm.
Filling: Mix eggs and sugar in food processor until sugar is dissolved. Add cheese and cream mixture in processor for 10 seconds, scrape down the bowl, and process for another 15 seconds. There is no danger in over processing. The longer the cheese creams, the smoother and creamier the texture. The texture should be like a heavy whipping cream. Add the melted butter and vanilla and process for 5 seconds. Scrape down the bowl and process again for 5 seconds.
Pour in melted chocolate and process for 10 seconds. Scrape bowl and process again for 10 seconds. Pour the cheesecake batter into the prepared pan and smooth surface.
Bake for 30 minutes in a preheated oven 350F.
Hints: The cake will look very loose and under baked after 30 minutes, but it will be ready. Don't overbake.
Cool the cake on a rack and do not remove from the pan. Refrigerate for at least 24 hours before serving. Decorate with chocolate curls.
Note: This cake is an award winning cheesecake recipe, not my recipe, but this is my version. The recipe calls for a food processor, I use an electric mixer.
Dessert always tastes better when someone else did the baking and cleaning up.
Gil
IngredientsCrust:
8 graham crackers, crumbled
1/4 cup melted butter
2 tablespoons sugar
Filling:
4 eggs
1/4 cup sugar
2 1/2 lb. cream cheese
1/4 lb. melted butter
2 tablespoons vanilla
12 oz white chocolate melted, not vanilla wafers
Instructions
Crust: Prepare crust with crumbs, butter and sugar. Combine well. Press into a 9 1/2-inch springform pan, and pat down until firm.
Filling: Mix eggs and sugar in food processor until sugar is dissolved. Add cheese and cream mixture in processor for 10 seconds, scrape down the bowl, and process for another 15 seconds. There is no danger in over processing. The longer the cheese creams, the smoother and creamier the texture. The texture should be like a heavy whipping cream. Add the melted butter and vanilla and process for 5 seconds. Scrape down the bowl and process again for 5 seconds.
Pour in melted chocolate and process for 10 seconds. Scrape bowl and process again for 10 seconds. Pour the cheesecake batter into the prepared pan and smooth surface.
Bake for 30 minutes in a preheated oven 350F.
Hints: The cake will look very loose and under baked after 30 minutes, but it will be ready. Don't overbake.
Cool the cake on a rack and do not remove from the pan. Refrigerate for at least 24 hours before serving. Decorate with chocolate curls.
Note: This cake is an award winning cheesecake recipe, not my recipe, but this is my version. The recipe calls for a food processor, I use an electric mixer.
Dessert always tastes better when someone else did the baking and cleaning up.
Comments
Post a Comment