I attended a party last weekend, celebrating the retirement of a former co-worker of mine. I baked a white chocolate cheesecake for the event and have been asked by so many people for the recipe that I’m going to post it right here. It’s very easy to make. You just need to make sure you don’t overheat the white chocolate as you melt it.
White Chocolate Cheesecake
½ cup fine, dry, chocolate cookie crumbs (French butter cookies may be used, or sometimes I use chocolate graham crackers)
6 ounces white chocolate
2 packages (8 ounces each) cream cheese
6 tablespoons sugar
2 cups sour cream
½ cup sugar
1 teaspoon vanilla extract
2 ounces white chocolate
Sprinkle the cookie crumbs on the bottom of a 10-inch springform pan or removable-bottom cake pan.
Over very low heat in a heavy saucepan or in a double boiler set over hot, not simmering, water, carefully melt the white chocolate. (White chocolate cannot tolerate the same degree of heat that dark chocolate can. If it is even slightly overheated it will turn granular.)
In a processor (or use a mixer) blend the cream cheese with the sugar until completely smooth. Add the eggs and the melted white chocolate and combine well.
Pour the filling into the prepared pan and bake at 350 degrees for 20 minutes. Remove from the oven and let the cheesecake rest for 5 minutes. The cake will not appear set; that is as it should be.
While the cheesecake is baking, whisk the sour cream with the sugar and vanilla and let it set until the sugar is completely dissolved.
Slowly, so as not to disturb the cream cheese layer, pour the sour cream mixture over the top of the cheesecake. Return to the oven for 10 minutes, remove, and let it cool to room temperature on a wire rack. Chill for at least 6 hours and preferably overnight.
Grate the remaining white chocolate and sprinkle it evenly over the top.