WHITE CHOCOLATE CHEESECAKE WITH COCOA-ALMOND CRUST
This is not an everyday dessert. It's worth the effort though. Note: Cooking/prep times do not include chilling time.
Provided by Chicagopm
Categories Cheesecake
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- Combine first 6 ingredients; stir well.
- Firmly press crumb mixture on bottom and 2 inches up sides of a 9 inch springform pan.
- Bake at 350 degrees for 8 minutes; cool in pan on a wire rack.
- Combine white chocolate and 1/2 cup whipping cream in top of a double boiler; bring water to a boil.
- Reduce heat to low; cook until white chocolate melts, stirring occasionally.
- Let cool.
- Beat cream chees at medium speed of an electric mixer until fluffy; gradually add 3/4 cup plus 2 tablespoons sugaar, beating well.
- Add remaining 1/4 cup whipping cream, beating well.
- Add egg yolks, one at a time, beating after each addition.
- Stir in white chocolate mixture and 1 teaspoon vanilla.
- Beat egg whites at high speed until stiff peaks form.
- Fold into cream cheese mixture.
- Pour batter into prepared crust.
- Bake at 350 degrees for 45 minutes.
- Remove from oven and let cool 15 minutes in pan on a wire rack.
- Increase oven temperature to 475 degrees.
- Combine sour cream, 1/4 cup sugar and 1 teaspoon vanilla; stir well.
- Pour over cheesecake, leaving a 3/4 inch border on edge of cheesecake.
- Return to oven and bank an additional 7 minutes.
- Cool to room temperature in pan on a wire rack.
- Chill at least 8 hours.
- Garnish with chocolate curls if desired.
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