Page 74 - Indulgence

Cassis White Chocolate Cheesecake

An exceptionally creamy, rich, and sweet cheesecake. The white chocolate flavor is there but
just barely noticeable. The consistency of the filling is such that it will melt in your mouth.

Consider pairing with a sweet wine made from the Muscat grape or a semi-sweet Sparkling
wine. For reds, keep it light with a wine made from Gamay or Pinot Noir grapes.
Thank you, Larry Allen.

VANILLA CRUMB CRUST
2 cups vanilla wafer crumbs
1/4 cup sugar
1/2 cup (1 stick) unsalted butter, melted

WHITE CHOCOLATE FILLING
2 pounds cream cheese, at room temperature
1 cup sugar
4 ounces (3/4 cup) grated white chocolate
3 tablespoons cream de cassis, a currant liquor
4 large eggs, at room temperature

SOUR CREAM TOPPING
2 cups (1 pint) dairy sour cream
1/4 cup sugar
1 teaspoon vanilla extract

1. For the crust: Combine the crumbs and sugar in a mixing bowl. Add the melted
butter, mixing with a fork to distribute well. Press onto the bottom and halfway
up the sides of an ungreased 9-inch spring form pan (the top edge need not be
even). Set aside.
2. For the filling: Preheat the oven to 350 degrees F., setting a rack one-third up
from the bottom. In the large bowl of an electric mixer cream the softened cream
cheese until it is very smooth. Gradually beat in the 1 cup sugar, then the grated
white chocolate and cassis, beating just until well blended. Beat in the eggs, one
at a time, and continue beating until smooth.
3. Pour the filling into the crust. Tap the pan lightly on the counter two or three
times to eliminate any large air bubbles. Bake for 40 to 45 minutes. (The edges
may have a few cracks, but the center of the filling will not appear set.) Remove
and place the pan on a rack, away from drafts, to cool for 10 minutes. Do not turn
off the oven.
4. For the topping: Combine the sour cream, the 1/4 cup sugar, and vanilla in a
small mixing bowl. Stir with a spoon until blended. Pour over the top of the
slightly cooled filling, and spread evenly to the edges.
5. Return the cheesecake to the 350 degree F. oven, and bake for 10 minutes longer.
The topping will quiver but should appear set.
6. Return the baked cheesecake to the rack, and allow it to cool completely. Cover
the pan loosely with foil; refrigerate for at least 12 hours before serving.
7. To serve, carefully remove the sides of the pay, cut the cake into wedges, and
serve immediately. The cheesecake is creamy-soft even in its chilled state.

Yield: MAKES 12 OR MORE SERVINGS