The moment I laid eyes on this I knew I would J'adore it, but I ate an entire piece just to be sure.
If you do not mind some cracks in the top of your cheesecake, you can probably do without the water bath, I actually love the cracks, but that's just me, I'm a little nutty that way.
white chocolate cheesecake
crust:
1 3/4 cups graham cracker crumbs
3 tablespoons sugar
pinch of salt
5 tablespoons unsalted butter, melted
10 ounces white chocolate (use only chocolate that contains cocoa butter)
4 (8 ounces) packages cream cheese, softened (use a good one)
1/2 cup + 2 tablespoons sugar
4 large eggs
2 large egg yolks
2 tablespoons all purpose flour
1 tablespoon vanilla
Preheat
oven to 350* and adjust baking position to middle rack. Butter a 9 or
10-inch springform pan and double wrap the outside of the pan with wide
aluminum foil.
Make
crust: Stir crumbs, sugar and salt in medium bowl. Pour in the melted
butter and stir until thoroughly combined. Press mixture into bottom of
pan and about 1/2 way up the
sides of pan. Bake crust for 10 minutes. Set crust aside to cool on a
rack while you make the cheesecake. Reduce oven temperature to 300*. Put
a kettle of water on to boil, in preparation for the water bath.
Make
filling: Melt chocolate in a double boiler and stir until smooth. In a
large bowl, beat the cream cheese until light and fluffy. Add sugar and
beat in whole eggs and yolks, one at a time, beating well after each
addition. Add flour and vanilla, beating just until combined; add melted
chocolate in a slow stream, beating until filling is combined well.
Set spring form pan into a large roasting pan and pour filling into spring form pan. Pour boiling water from kettle into roasting pan until it reaches half way up the sides of the spring form pan. Bake the cheesecake for 1 hour or until the top is firm to the touch. Turn off oven and leave cheesecake in closed oven for a further 1/2 hour. Remove from oven, remove foil, and let cool on a rack, then chill for at least 4 hours, but preferably overnight, before serving. Cover loosely in refrigerator. Cheesecake will keep for 4-7 days.
For a simple raspberry sauce; heat 1/3 cup sugar with 3 tablespoons water over medium heat until sugar is dissolved, stirring occasionally-about 5 minutes. Add 1 pound fresh or 1 (12 ounce) bag frozen raspberries and cook until thickened. Cool a bit, and serve. If smooth consistency is desired, put mixture through a sieve to remove seeds.
Set spring form pan into a large roasting pan and pour filling into spring form pan. Pour boiling water from kettle into roasting pan until it reaches half way up the sides of the spring form pan. Bake the cheesecake for 1 hour or until the top is firm to the touch. Turn off oven and leave cheesecake in closed oven for a further 1/2 hour. Remove from oven, remove foil, and let cool on a rack, then chill for at least 4 hours, but preferably overnight, before serving. Cover loosely in refrigerator. Cheesecake will keep for 4-7 days.
For a simple raspberry sauce; heat 1/3 cup sugar with 3 tablespoons water over medium heat until sugar is dissolved, stirring occasionally-about 5 minutes. Add 1 pound fresh or 1 (12 ounce) bag frozen raspberries and cook until thickened. Cool a bit, and serve. If smooth consistency is desired, put mixture through a sieve to remove seeds.
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