[recipe][baking][holidays] a promise is a promise
I promised the recipe of the white chocolate cheesecake I make, so here it is.
I got it from this website, Blueberry-Recipe.com.
Crust - modified to my own recipe
2 cups crushed graham crackers
1/2 cup white sugar
1/4 cup melted butter
Cinnamon and Nutmeg, enough that you can get a good smell from the mixture. I usually put in more cinnamon than I do nutmeg, but you can jazz up the crust however you like.
Filling
1 pound white chocolate, chopped
4 (8 ounce) packages cream cheese, softened
3/4 cup white sugar
4 eggs, beaten
2 egg yolks
1 tablespoon all-purpose flour
1 teaspoon vanilla extract
Topping
I microwave 6 tablespoons or more of a fruit jam (blueberry, raspberry, strawberry, etc.) and use that as a topping. It's quick and easy and it works pretty well, too.
Instructions
1) Grease your 10 inch springform pan with butter, then make the crust - blend the crackers, sugar, cinnamon and nutmeg together. Add the melted butter and mix thoroughly. Press the mixture into the bottom and halfway up the sides of the springform pan. Set aside.
2) Make the filling: In a metal bowl over a pan of barely simmering water, melt the white chocolate, stirring until smooth. Remove from heat and set aside. In a large bowl, beat the cream cheese and 3/4 cup sugar until smooth. Beat in the eggs and the egg yolks, one at a time. Use a wooden spoon and beat in the flour and the vanilla and blend in the melted white chocolate slowly, beating until the filling is well combined. Pour filling into crust.
Bake in the middle of preheated oven for 1 hour in a water bath (see below). Then turn off the heat, and crack the oven door an inch, letting the cheesecake cool in the oven to room temperature (roughly 3 to 6 hours). Cover loosely and refrigerate overnight before removing from pan.
3) Top with warm fruit sauce and you're done. |D
Water bath
A water bath is essential to help keep your cheesecake from falling or cracking. Wrap the bottom of your springform pan in aluminum to keep water from leaking in. Then place your springform in a shallow baking sheet or other shallow oven-safe dish. Fill the dish with about 1/4 inch of water or less. Then do the normal cooking thing.
That's it, guys. A very simple cheesecake recipe, if a bit time consuming. I've done this twice and gotten good reviews both times, so hopefully it works for all of you, too.
In other words, I need to do my Christmas shopping and finish my damned_santa thing. I leave tomorrow.
...I may be taking off from work early to do one of these and the other may be late because I have no time. orz
I got it from this website, Blueberry-Recipe.com.
Crust - modified to my own recipe
2 cups crushed graham crackers
1/2 cup white sugar
1/4 cup melted butter
Cinnamon and Nutmeg, enough that you can get a good smell from the mixture. I usually put in more cinnamon than I do nutmeg, but you can jazz up the crust however you like.
Filling
1 pound white chocolate, chopped
4 (8 ounce) packages cream cheese, softened
3/4 cup white sugar
4 eggs, beaten
2 egg yolks
1 tablespoon all-purpose flour
1 teaspoon vanilla extract
Topping
I microwave 6 tablespoons or more of a fruit jam (blueberry, raspberry, strawberry, etc.) and use that as a topping. It's quick and easy and it works pretty well, too.
Instructions
1) Grease your 10 inch springform pan with butter, then make the crust - blend the crackers, sugar, cinnamon and nutmeg together. Add the melted butter and mix thoroughly. Press the mixture into the bottom and halfway up the sides of the springform pan. Set aside.
2) Make the filling: In a metal bowl over a pan of barely simmering water, melt the white chocolate, stirring until smooth. Remove from heat and set aside. In a large bowl, beat the cream cheese and 3/4 cup sugar until smooth. Beat in the eggs and the egg yolks, one at a time. Use a wooden spoon and beat in the flour and the vanilla and blend in the melted white chocolate slowly, beating until the filling is well combined. Pour filling into crust.
Bake in the middle of preheated oven for 1 hour in a water bath (see below). Then turn off the heat, and crack the oven door an inch, letting the cheesecake cool in the oven to room temperature (roughly 3 to 6 hours). Cover loosely and refrigerate overnight before removing from pan.
3) Top with warm fruit sauce and you're done. |D
Water bath
A water bath is essential to help keep your cheesecake from falling or cracking. Wrap the bottom of your springform pan in aluminum to keep water from leaking in. Then place your springform in a shallow baking sheet or other shallow oven-safe dish. Fill the dish with about 1/4 inch of water or less. Then do the normal cooking thing.
That's it, guys. A very simple cheesecake recipe, if a bit time consuming. I've done this twice and gotten good reviews both times, so hopefully it works for all of you, too.
In other words, I need to do my Christmas shopping and finish my damned_santa thing. I leave tomorrow.
...I may be taking off from work early to do one of these and the other may be late because I have no time. orz