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Issue 441: White Chocolate Cheesecake

Rivky Kleiman

An outstanding confection you will be proud to serve Shavuos morning

Wednesday, May 10, 2017

 Mishpacha-Recipe

Food preparation and food styling by Chanie Nayman
Photography by Lisa Monahan

One of the highlights of many a balabusta is serving a special cheesecake for Kiddush on Shavuos when the men return home from learning all night. I am proud to present you with this outstanding confection that will, without a doubt, live up to all expectations.

INGREDIENTS

SERVES 14–16


Shortbread Crust
  • 6 oz shortbread cookies
  • 2 Tbsp melted butter

Chocolate Ganache
    • 2 oz dark chocolate
    • 4 Tbsp heavy cream
    • 1 tsp light corn syrup
Cheesecake Filling
    • 10½ oz dairy white chocolate (3 3½-oz bars), chopped
    • ½ cup heavy cream
    • 24 oz cream cheese (3 8-oz bars), room temperature
    • ½ cup sugar
    • 4 eggs room temperature
    • 1 Tbsp vanilla extract
    • ½ cup sour cream
Cream Cheese Frosting
  • 8 oz (2 sticks) butter, softened
  • 8 oz cream cheese, chilled
  • 2¼ cups confectioners’ sugar
  • 2 Tbsp heavy cream
  • 2 tsp vanilla extract




PREPARATION

Preheat oven to 325°F (170°C). Grease a 9” springform pan (bottom and sides).





FOR CRUST

Place shortbread cookies into a ziplock bag. Crush to fine crumbs. Add melted butter and mix well.
Press cookie crumbs onto the bottom of the springform pan. Bake for 10 minutes. Remove from oven.

FOR GANACHE

Melt the chocolate in a microwaveable bowl at 15-second intervals, stirring well in between each interval, until completely melted and smooth. Add in heavy cream and corn syrup. Mix until smooth and glossy.

Pour ganache over shortbread crust and spread evenly. (You may lift the pan and spread by turning from side to side until completely coated.)

Place pan in freezer as you prepare your cheesecake filling.







FOR CHEESECAKE FILLING

Melt white chocolate in a double boiler or in a microwaveable bowl at 15-second intervals, stirring well in between each microwave interval. Repeat until completely melted and smooth.

Add in heavy cream. Stir until smooth.

In a large mixing bowl, beat the cream cheese until smooth. Add in sugar. Mix until blended. Add eggs one at a time, beating for 30 seconds between each addition.

Add in chocolate mixture and vanilla extract. Beat until blended and smooth. Add in sour cream. Continue to beat until smooth. Do not overbeat.

Pour white chocolate filling over the frozen ganache layer. Tap springform pan on counter to level mixture and release any air bubbles.

Wrap 3 large pieces of aluminum foil around the bottom of the springform pan and up the sides too. Place wrapped springform pan into a larger pan (double steamer size) and fill larger pan halfway with boiling water.

Place pan in center rack of preheated oven. Bake for 1 hour. Top will be golden. Turn off oven. Open door and allow cheesecake to sit for 30 minutes.

Remove cake from oven. Remove silver foil wrapping and wipe down the springform pan. Refrigerate overnight.

Carefully run a knife around the edges, then release the springform.

FOR CREAM CHEESE FROSTING

Beat butter and cream cheese until smooth. Scrape down the sides. Add confectioners’ sugar and beat until combined. Scrape sides again and add in heavy cream and vanilla. Beat until combined.

Garnish cheesecake with cream cheese frosting. First spread a very thin layer of frosting over the top of the cake. You may then pipe frosting with a tip or spread with a spreader.

Note This cheesecake freezes beautifully or may be refrigerated for a week. Extra frosting can be frozen as well.

TIP This looks and tastes wonderful garnished with fresh fruit.

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Issue 442: Jar of Strawberry Heaven

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