Free Easy Recipe for Richer than Sin White Chocolate Cheesecake

Ingredients:
-Crust-

440 mL 1.75 C graham wafer crumbs (approx. 16 wafers)
90 mL 6 T sweet butter melted & clarified (approx 0.75 stick)*
15 mL 1 T castor sugar
5 mL 1 t freshly grated nutmeg
5 mL 1 t sweet butter, softened*

-Filling-

300 g 10 oz white "chocolate", broken up
125 mL 0.5 C heavy cream, at room temperature**
480 g 16 oz cream cheese, softened & cubed at room temperature (2pkgs)
4 4 fresh large eggs, separated, & at room temperature
20 mL 4 t pure vanilla extract
1 dash 1 dash salt

-Topping-

180 g 6 oz white 'chocolate', broken up
65 mL 0.25 C heavy cream at room temperature**
30 mL 2 T light creme de cacao***


SUGGESTED GARNISHES
chopped nuts -- almonds, pistachios, or pecans
fresh strawberries
dried apricots
white/dark/milk chocolate curls
vanilla wafers
desiccated coconut


METHOD
-Crust-

-Butter springform pan with softened butter
-Combine graham wafer crumbs, melted butter, nutmeg & sugar in food processor
or bowl & process until well-mixed.
-Press evenly over bottom & 2/3rds up sides of pan. Set aside.

-Filling-

Preheat oven to 150 C/gasmark 2 (I think)/300 F.

Melt chocolate in double boiler. Slowly stir in cream until smooth. Remove
from heat & let cool slightly. In A large bowl, with electric mixer on medium speed, beat cream cheese until smooth. Add egg-yolks one at a time, making sure to blend well, & stopping to scrape down sides of bowl after each addition. Add chocolate mixture, vanilla & salt. Beat at medium speed for two minutes.
Beat egg-whites in a separate mixing bowl, with electric mixer on low speed,until foamy. Beat on high until soft, rounded peaks form.Fold egg-whites into chocolate mixture. Pour into crust.

Place pan on baking sheet & bake at 150 C for 55 minutes.
the cake will rise & the top will wiggle slightly when shaken. Turn off
heat & let cake stand in oven for one hour (It may sink).


-Topping-

-Melt chocolate in double boiler. Slowly stir in cream until mixture is smooth.Stir in flavouring.Pour topping over cool cake.Cover with cello-wrap & refrigerate overnight.



I have done my best in converting measurements, please forgive any errors
I find it unnecessary to add a garnish to the cake, the rich flavour is quite
satisfying.

*For fullest flavour, this cake must be served at room temperature.*
enjoy Catherine
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