white chocolate cheesecake w/ almond crust

How To Make white chocolate cheesecake w/ almond crust

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  Step 1
  Gather your ingredients.
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  Step 2
  Place a rack in the middle position, and preheat the oven to 355f (180c).
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  Step 3
  Take the 1 tablespoon of butter and rub on the bottom and sides of an 8-inch (20cm) spring form pan.
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  Step 4
  Cut a round piece of parchment paper the size of the bottom of the pan, and press into the butter.
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  Step 5
  Lightly butter the top of the parchment paper, and reserve.
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  Step 6
  THE CRUST
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  Step 7
  Add all the ingredients for the crust (except the butter) to a large bowl.
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  Step 8
  Thoroughly mix.
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  Step 9
  Add the butter.
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  Step 10
  Cut into the dry ingredients until combined.
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  Step 11
  Add the crust to the spring form pan, and flatten it out.
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  Step 12
  Make a slight rise around the sides of the pan.
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  Step 13
  Place into the preheated oven, and bake for 15 minutes.
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  Step 14
  Remove from oven, and allow the crust to cool.
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  Step 15
  THE FILLING
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  Step 16
  Gather your ingredients.
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  Step 17
  While 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.
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  Step 18
  Chef’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.
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  Step 19
  Stir the mixture until the chocolate is melted.
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  Step 20
  Add the melted chocolate to a large bowl, and then add the cream cheese.
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  Step 21
  Gently stir the mixture until the chocolate and cream cheese are incorporated.
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  Step 22
  Add the yolks.
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  Step 23
  Mix until the yolks are incorporated into the chocolate/cheese mixture.
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  Step 24
  Meanwhile, beat the egg whites using an electric mixer, or food processor.
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  Step 25
  Continue to beat until stiff peaks form.
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  Step 26
  Chef’s Note: If the bowl you’re using is not clean, you won’t get stiff peaks.
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  Step 27
  Add half the egg whites to the mixture.
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  Step 28
  Gently fold until incorporated.
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  Step 29
  Chef’s Note: Repeat with the other half of the egg whites.
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  Step 30
  Add the mixture to the spring form pan.
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  Step 31
  Bake the cheesecake in a bain marie until set, about 45 minutes.
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  Step 32
  Chef’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.
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  Step 33
  Chef’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.
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  Step 34
  After the cake has set, turn off the oven, and leave the cheesecake in the oven for 10 to 15 minutes.
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  Step 35
  Remove, from oven, remove from bain marie, and allow to rest on the countertop for about an hour.
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  Step 36
  Run a knife around the edges of the cheesecake to separate it from the pan.
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  Step 37
  Cover and place in the refrigerator and allow the cheesecake to chill for three hours or more before serving.
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  Step 38
  Remove from the spring form pan, slice using a knife dipped in warm water, and serve with your favorite toppings. Enjoy.
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  Step 39
  Keep the faith, and keep cooking.
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