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Joined: May 9, 2008


Posted to Thread #12394 at 9:02 pm on Oct 25, 2008

Winter White Cheesecake



175g graham wafer crumbs
60ml melted butter
2t vanilla sugar

Filling (all at room temp):

200g white chocolate shards
80ml double cream
300g marscapone cheese, at room temperature
3 large eggs, separated
4t vanilla extract
a pinch of salt
4 cardamom pods’ worth of seeds, ground finely


100g white chocolate shards
40ml double cream
2T crème de cacao

Putting it together:

Prepare one 8” diameter, 2” high springform pan

Combine all crust ingredients together and press firmly into spring form, leaving about ¼” of the side’s top uncrumbled. Then preheat oven to 325F.

For the filling:

Melt white chocolate in a bowl on top of a pot of boiling water, then add cream and stir until smooth; set aside to cool slightly.

Beat egg whites into soft peaks. In a separate bowl, beat marscapone with vanilla, cardamom and salt until soft and fluffy. Then add one yolk at a time, beating well after each addition. Mix in white chocolate until fully incorporated. With a spatula, carefully fold in the egg whites so as to not lose their airiness—it doesn’t have to be fully, fully incorporated—a little bit of streaky white is okay.

Pour filling into spring form pan and bake until the sides have set and the top is slightly jiggly—somewhere between 45 and 75 minutes.
I usually start checking at the 45 minute point and decide how much longer it needs—usually it’s done in about 55-60 minutes, but a couple of times it did take longer.

Turn off the heat and let the cheesecake sit in the oven for an hour. The cake will rise and then fall.

Remove from oven and let cool in a draft-free place until it gets to room temperature. If you are making this in advance, you can tightly wrap it in clingfilm and put it in the fridge until you are ready to pour on the topping—the cheesecake can keep like this for a couple of days.

For the Topping:

Melt white chocolate in a bowl on top of a pot of boiling water, then add cream and liqueur and stir until smooth. Pour over the top of the cheesecake and let set in fridge for several hours.

Before serving, let stand at room temp for about an hour.


In practicing patience, I possess my own Soul

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