Publication: The Daily Recipe
White chocolate cheesecake | |
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The Daily Recipe: Tuesday, April 8, 2008
*** A WORD FROM THE KITCHEN ***
It's the perfect time for cheesecake and this recipe for
WHITE CHOCOLATE CHEESECAKE is simply supreme. The white
chocolate also makes for a smoother texture. Garnished
like a pro....no one will believe it didn't come straight
from the bakery!
Enjoy!
Marzee
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RECIPE: WHITE CHOCOLATE CHEESECAKE
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INGREDIENTS:
CRUST:
1-1/2 cups chocolate wafer crumbs
1/3 cup butter, melted
FILLING:
8 ounces white chocolate
1 pound cream cheese
1/2 cup granulated sugar
3 eggs
1 cup sour cream
1 teaspoon grated orange rind
1 teaspoon vanilla
TOPPING:
1 cup sour cream
1 tablespoon granulated sugar
1/2 teaspoon vanilla
(Garnish: Chocolate curls & 1 tablespoon icing sugar)
DIRECTIONS:
Crust: In bowl, combine wafer crumbs with butter; press
into 9-inch springform pan. Filling: In top of double boiler
over hot, not boiling, water, melt white chocolate; let
cool for 5 minutes. Meanwhile, in large bowl, beat cream
cheese with sugar until light. Beat in eggs, 1 at a time.
Beat in white chocolate, sour cream, orange rind and vanilla.
Pour over crust; bake in 350F oven for 40 to 45 minutes or
until just set. Topping: Combine sour cream, sugar and
vanilla; spread over hot cake and return to oven for 3 to 5
minutes or until set. Immediately run knife around edge of
cake to loosen. Let cool completely. Garnish: Mound chocolate
curls over cake; dust lightly with icing sugar. Chill.
Yield: 10 to 12 servings
Category: Desserts
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MARZEE'S CORNER
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SOME HELPFUL WINE FAQ
Wine and cheese are a favorite combination. However, which
cheese to serve with which wine can sometimes seem to be a
confusing task. Actually, there really aren't any hard rules
to be followed. Any combination you enjoy is acceptable but
here is a little assistance for those who are still unsure
and would like guidance for the more popular choices.
*** PREFERRED WINES FOR DIFFERENT TYPES OF CHEESE ***
BLUE: Full-bodied reds, full-bodied whites, light dry whites,
sweet whites
BRIE: Medium and full-bodied reds, fruity whites, champagne
CAMEMBERT: Light, medium and full-bodied reds
MILD CHEDDAR: Light and fruity reds, most whites, champagne
SHARP CHEDDAR: Full-bodied reds, fruity reds
EDAM: Medium reds, fruity roses, light dry whites,
champagne
EMMANTAL: Light and medium reds, fruity whites
FETA: Light reds, fruity whites
GOUDA: Medium and light reds, roses, light dry whites,
champagne
GRUYERE: Semi-sweet whites, light wines
HAVARTI: Dry reds, dry whites
MUENSTER: Fruity and light reds, full-bodied dry whites
SWISS: Most wines, both red and white
---
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END OF THE DAILY RECIPE "Until we eat again!"
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