HANDS-ON TIME 45 min. TO­TAL TIME 2 hr. 30 min., plus chill­ing

Better Homes & Gardens - - Food -


³∕4 cup heavy cream 12 oz. white bak­ing choco­late, finely chopped 2 tsp. freshly grated gin­ger ¹∕2 cup sour cream

2 8-oz. pkg. cream cheese, soft­ened ²∕3 cup sugar 3 eggs, at room tem­per­a­ture 2 tsp. vanilla

Pinch of salt 2 oz. white bak­ing choco­late, chopped

3 Tbsp. choco­late-hazel­nut spread 2 oz. feuil­letine (see box, be­low) or 1 cup crisp rice ce­real or crushed rolled sugar ice cream cones

White Choco­late Ganache

³∕4 cup heavy cream 12 oz. white bak­ing choco­late, chopped


White choco­late bar


Pre­heat oven to 325°F. Lightly but­ter a 2-qt. stain­less-steel or tem­pered glass bowl. (It should have about an 8-inch di­am­e­ter across the top.) To bake cheese­cake in a 9-inch spring­form pan, visit BHG.com/Bombe.

In a medium saucepan heat cream un­til just sim­mer­ing.

Turn off heat; add 12 oz. white choco­late and the gin­ger. Let stand 3 min­utes; gen­tly stir un­til smooth. Gen­tly whisk in sour cream.

In a large bowl beat cream cheese with a mixer on medium 1 minute; scrape sides of bowl and beat 30 sec­onds more or un­til smooth. Add sugar; beat 1 minute more. Add eggs one at a time

scrap­ing sides of bowl after each ad­di­tion. Add vanilla and salt; beat 30 sec­onds or un­til smooth.

Add white choco­late mix­ture; beat un­til com­bined.

Pour mix­ture into pre­pared bowl.

Set bowl in a roast­ing pan and fill about a quar­ter of the way up the sides of the bowl with boil­ing wa­ter. (A wa­ter bath helps the cheese­cake bake evenly and re­sults in a silky tex­ture.)

Loosely tent bowl with foil to pre­vent over­brown­ing. Bake about 1 hour 45 min­utes or un­til cheese­cake is just set in the mid­dle and 175°F.

Re­move bowl from wa­ter bath. Let cool com­pletely in bowl on a wire rack (about 2 hours). Re­frig­er­ate at least 4 hours or overnight.

For crust: In a small saucepan or dou­ble boiler melt 2 oz. white choco­late over low. Stir in choco­late-hazel­nut spread and feuil­letine. Evenly crum­ble mix­ture over cheese­cake; press gen­tly. Chill 30 min­utes.

Dip bot­tom of the bowl in a large pot of hot wa­ter sev­eral sec­onds. Us­ing a rub­ber spat­ula, slowly press on crust edges to re­lease from bowl. Work your way around crust edges, dip­ping bowl in hot wa­ter as needed to loosen the cheese­cake from the bowl. In­vert a small plate onto the crust. Gen­tly press down on one side of the plate to slide the dome up the other side of the bowl. In­vert the cheese­cake and trans­fer crust side down onto a wire rack set in a bak­ing pan lined with parch­ment pa­per.


In a medium saucepan heat cream un­til just sim­mer­ing. Turn off heat; add white choco­late. Let stand 3 min­utes then gen­tly stir un­til smooth. Cool to room tem­per­a­ture, stir­ring of­ten.

Pour half the ganache over the cheese­cake in an even layer. Re­turn cheese­cake to re­frig­er­a­tor 30 min­utes to set. Re­peat with re­main­ing ganache, if nec­es­sary re­warm­ing to a pourable con­sis­tency; chill cheese­cake 30 min­utes or up to 2 days, loosely cov­ered.

TO FIN­ISH Trans­fer cheese­cake to a serv­ing plat­ter. Pull a veg­etable peeler over white choco­late bar to cre­ate curls. Cover cake top with curls. Serve im­me­di­ately. Makes 12 serv­ings. per serv­ing 520 cal, 36 g fat, 102 mg chol, 172 mg sodium, 44 g carb,

41 g sug­ars, 7 g pro.

After adding the crustand chill­ing, work your way around the bowl with a rub­ber spat­ula to loosen the domed cheese­cake.

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