White Chocolate Cheesecake Recipe
I need a recipe for white chocolate and ginger cheesecake – anyone help?
I’m making sushi for a bunch of friends on new year’s eve, and I want to top it all off with a white chocolate and ginger cheesecake.
It’s something they do in Wagamamas, and I want to copy it!
Bear in mind I’ve never made a cheesecake before, so very easy to follow instructions appreciated.
Or if anyone has any great ideas for other Japanese inspired desserts, I’d love to hear them.
white chocolate-ginger cheesecake
Ginger’s peppery flavor is the perfect foil for white chocolate. Here, the ginger is used in several forms, each contributing its own nuance: Crystallized ginger provides texture and a warm bite to the filling, gingersnaps are used for the crust, and ground ginger enhances both crust and filling. Begin making this dessert a day ahead.
Servings: Serves 12 to 14.
Ingredients
CRUST
13 ounces gingersnap cookies (about 50 cookies)
2 tablespoons sugar
1 teaspoon ground ginger
6 1/2 tablespoons unsalted butter, melted, cooled
FILLING
1 pound good-quality chocolate (such as Lindt or Baker’s), finely chopped
4 8-ounce packages cream cheese, room temperature
1/4 cup sugar
4 large eggs, room temperature
1 tablespoon vanilla extract
1 teaspoon ground ginger
2/3 cup minced crystallized ginger
White chocolate curls
Preparation
FOR CRUST: Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Wrap outside of pan with 2 layers of heavy-duty foil. Finely grind cookies, sugar and ginger in processor. Add butter; blend until moist clumps form. Press onto bottom and up sides of pan. Chill while preparing filling.
FOR FILLING: Position rack in center of oven and preheat to 300°F. Stir white chocolate in top of double boiler set over hot water until chocolate melts. Cool to lukewarm, stirring occasionally.
Using electric mixer, beat cream cheese and sugar in large bowl until fluffy, about
3 minutes. Add eggs and yolk 1 at a time, beating just until combined after each addition. Beat in vanilla and ground ginger. Gradually beat in melted white chocolate. Stir in crystallized ginger.
Transfer filling to prepared crust. Place springform pan in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of springform pan. Bake until cheesecake puffs and edges crack slightly, about 1 1/2 hours.
Transfer cake to rack. Run small knife around sides of cake to loosen. Cool completely. Remove foil from pan sides. Chill cake overnight. (Can be prepared
3 days ahead. Cover and keep chilled.)
Release pan sides. Transfer cake to platter. Top with chocolate curls.
http://www.epicurious.com/recipes/food/views/3094
WHITE CHOCOLATE CHEESECAKE
Makes one 9-inch Cheesecake.
1 cup pecan halves, divided
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/4 cup margarine or butter, melted
3 (8-ounce) packages cream cheese, softened
1 (14-ounce) can Sweetened Condensed Milk
(NOT evaporated milk)
4 eggs
1 (6-ounce) package white chocolate baking squares, melted
2 teaspoons vanilla extract, divided
1 (21-ounce) can cherry pie filling
Whipped cream or topping
Reserve 5 pecan halves for garnish. Finely chop and toast remaining pecan halves.
Preheat oven to 300ºF. Mix crumbs, chopped pecan halves, sugar and melted margarine or butter; press firmly on bottom of 9-inch springform pan.
Beat cream cheese in large bowl with mixer at medium speed until fluffy. Gradually beat in sweetened condensed milk until smooth. Blend in eggs, melted chocolate and 1 teaspoon vanilla. Pour into prepared pan.
Bake 1 hour or until center is set. Cool completely at room temperature. Refrigerate for at least 4 hours.
Mix cherry pie filling and remaining vanilla. Remove side of springform pan. Spoon cherry mixture over cheesecake. Garnish with dollops of whipped cream or topping around edge and reserved pecan halves. Cut into wedges to serve. Refrigerate leftovers.
http://www.foodreference.com/html/whitechocolatecheesecake.html
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