My Cookery Page

This chocolate cheesecake is simply to die for!

Crust:   1-1/2 cups ladyfinger crumbs, 4 ounces white chocolate - coarsely chopped, 5 tbsp unsalted butter - melted

Filling:  18 ounces white chocolate, 1/4 cup heavy cream, 1-1/2 pound cream cheese - softened, 1/2 cup sugar, 1/2 cup sour cream, 4 large eggs, 1tbsp vanilla extract

White Chocolate Ganache:  8 ounces white chocolate - finely chopped, 1/2 cup heavy cream, 1 tbsp unsalted butter

Fresh raspberries for garnish.

Methods :  To make the crust, combine the ladyfinger crumbs and the white chocolate and process in a food processor or blender until the chocolate is finely chopped.  Blend in the butter.  Wrap the outside of a 9-inch springform pan in aluminium foil.  Press the crust into the bottom and up the sides of the pan.  Chill the crust.

Preheat the oven to 275F.  Set a shallow baking pan filled with hot water on the bottom rack of the oven.

To prepare the filling, melt the white chocolate with the cream over hot, not simmering, water.  Set aside to cool slightly.

In a large bowl, beat the cream cheese and sugar until smooth.  Beat in the sour cream, eggs, and vanilla.  Beat in the white chocolate cream.  Pour into the prepared pan.   Set the cheesecake on the centre rack and bake for 1 hour.  Reduce the heat to 250F and bake for 1 hour longer.  Without opening the oven, turn off the heat but leave the cake in the over for 1 hour.  Cool the cheesecake on a rack for 30 minutes.

Meanwhile, make the ganache.  Place the white chocolate in a medium bowl.  In a small saucepan, bring the cream and butter to a simmer.  Pour the hot cream over the chocolate.  Let stand, covered for 5 minutes, then stir until smooth.  Let the ganache col to room temperature.

Pour the ganache over the cheesecake and spread it smooth.  Cover the cheesecake and refrigerate for at least 8 hours or overnight.

To unmould, wrap a hot wet towel around the pan, then remove the sides of the springform.  Garnish the cheesecake with fresh raspberries.