White Chocolate Cheesecake…
an ivory cloud of chocolatey creamy cheesecake confection.
It’s also National White Chocolate Cheesecake Day.
Celebrate with Menu Shoppe “finds”…
a special treat for daily specials.
White Chocolate Cheesecake with White Chocolate Brandy Sauce
3 (8 ounce) packages cream cheese
3/4 cup white sugar
1/4 cup all-purpose flour
For the brandy sauce:
1 1/2 cups heavy whipping cream
1/2 teaspoon vanilla extract
2 cups finely chopped white chocolate
2 ounces brandy
Preheat oven to 300 degrees F (150 degrees C).
Wrap the outside of a 10 inch springform pan with foil. Grease the inside of the pan.
Place the cream cheese, sugar, and flour in a mixing bowl and cream until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Scrape bowl. Melt 4 ounces of the white chocolate. With an electric mixer on low speed, mix melted white chocolate into cream cheese mixture. Keeping electric mixer on low, slowly beat in the vanilla and 1/2 cup of heavy cream. Blend well. Pour mixture into the prepared springform pan. Place cheesecake pan in a water bath filled with warm water. Bake at 300 degrees F (150 degrees C) for 50 to 60 minutes, or until center of the cheesecake is just firm. Cool at room temperature for 1 hour. Refrigerate until set before removing from pan.
For the White Chocolate Brandy Sauce: Place 1 cup heavy cream in a saucepan and bring to a boil. Watch carefully so it doesn’t boil over. Pour hot cream over 2 cups of finely chopped white chocolate and stir with a wooden spoon until melted. Add brandy and continue stirring until incorporated.
Pour over chilled cheesecake and serve.
No-Bake White Chocolate Cheesecake with Tangerine Compote
courtesy of Chef Michael Paul of Whitechapel Gallery Dining Room, London
1 stick plus 5 tablespoons unsalted butter, softened
1 pound white chocolate, coarsely chopped
1 pound cream cheese
1/4 cup sugar
1/2 vanilla bean, split lengthwise and seeds scraped
1 1/2 cups chilled heavy cream
For the compote:
1 pound tangerines, quartered, seeded and very thinly sliced with the rind
2 cups water
One 4-inch cinnamon stick
2 whole star anise pods
In a large saucepan, combine the tangerines with the sugar, water, cinnamon and star anise and bring to a boil. Simmer over low heat until the rind is tender and the liquid is syrupy, about 1 hour 15 minutes, stirring frequently. Scrape the compote into a bowl and let cool; discard the cinnamon stick and star anise pods.
In a food processor, finely grind the gingersnaps. Add 1 stick of the butter and process until the mixture resembles wet sand. Line the bottom of a 9-by-13-inch baking pan with parchment paper. Press the cookie crumbs evenly over the bottom of the pan
and refrigerate. In a heatproof bowl set over a pot with 1 inch of simmering water, melt the white chocolate and remaining 5 tablespoons of butter, stirring occasionally. In the bowl of a standing electric mixer fitted with a paddle, beat the cream cheese with the sugar and vanilla seeds at medium speed until smooth. Add the melted chocolate mixture and beat until combined.
In a clean bowl, using a whisk attachment, beat the cream to firm peaks. Using a rubber spatula, thoroughly mix one-quarter of the whipped cream into the cream cheese mixture, then fold in the rest. Scrape the mixture into the baking pan and spread in an even layer. Cover with plastic wrap and refrigerate overnight. Cut the cheesecake into squares and serve with the compote.
White Chocolate Ginger Cheesecake
13 ounces gingersnap cookies (about 50 cookies)
2 tablespoons sugar
1 teaspoon ground ginger
6 1/2 tablespoons unsalted butter, melted, cooled
1 pound quality chocolate 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
White chocolate curls
For the 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 the 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.
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