2Place a rack in the middle position, and preheat the oven to 355f (180c).
3Take the 1 tablespoon of butter and rub on the bottom and sides of an 8-inch (20cm) spring form pan.
4Cut a round piece of parchment paper the size of the bottom of the pan, and press into the butter.
5Lightly butter the top of the parchment paper, and reserve.
7Add all the ingredients for the crust (except the butter) to a large bowl.
9Add the butter.
10Cut into the dry ingredients until combined.
11Add the crust to the spring form pan, and flatten it out.
12Make a slight rise around the sides of the pan.
13Place into the preheated oven, and bake for 15 minutes.
14Remove from oven, and allow the crust to cool.
16Gather your ingredients.
17While the crust is cooling, add the white chocolate to the top of a double boiler, or you can place a bowl over a pot of gently simmering water.
18Chef’s Tip: If you’re using blocks of chocolate, it will make the process go faster if you chop it up with a good sharp knife.
19Stir the mixture until the chocolate is melted.
20Add the melted chocolate to a large bowl, and then add the cream cheese.
21Gently stir the mixture until the chocolate and cream cheese are incorporated.
22Add the yolks.
23Mix until the yolks are incorporated into the chocolate/cheese mixture.
24Meanwhile, beat the egg whites using an electric mixer, or food processor.
25Continue to beat until stiff peaks form.
26Chef’s Note: If the bowl you’re using is not clean, you won’t get stiff peaks.
27Add half the egg whites to the mixture.
28Gently fold until incorporated.
29Chef’s Note: Repeat with the other half of the egg whites.
30Add the mixture to the spring form pan.
31Bake the cheesecake in a bain marie until set, about 45 minutes.
32Chef’s Note: A “bain marie” is a water bath. Take a baking dish, large enough to hold the spring form pan. Place the dish and pan into the oven, and then fill the baking dish up with hot water, to about halfway up the spring form pan. This will cook the cheesecake with a gentle, moist heat.
33Chef’s Tip: If your spring form pan is not water tight, you need to wrap the outside of the pan in aluminum foil before placing in the bain marie.
34After the cake has set, turn off the oven, and leave the cheesecake in the oven for 10 to 15 minutes.
35Remove, from oven, remove from bain marie, and allow to rest on the countertop for about an hour.
36Run a knife around the edges of the cheesecake to separate it from the pan.
37Cover and place in the refrigerator and allow the cheesecake to chill for three hours or more before serving.
38Remove from the spring form pan, slice using a knife dipped in warm water, and serve with your favorite toppings. Enjoy.
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