Ingredients For pastry-wrapped white chocolate cheesecake
white chocolate, melted
1 1/2 lb
1 1/4 c
1 1/2 tsp
orange rind, grated
mik chocolate chips, melted
How To Make pastry-wrapped white chocolate cheesecake
While chocolate melts in double boiler, use a mixer on low speed and blend cheese, sugar and orange or lemon rind until smooth - (Do not use low-fat cheese in this recipe).
Beat in eggs one at a time, followed by cream and vanilla.
Add a little of the cheese mixture to the warmed chocolate, then stir this mixture into remaining cheese mixture.
Spoon mixture onto two pastry sheets laying side by side on large cookie sheet. Top with remaining two pastry sheets.
Bake in a 350 oven, until set and lightly browned on top, about 1 hour.
Remove from oven, let cool, and refrigerate for at least 4 hours.
Drizzle with white chocolate and milk chocolate.
Can be served topped with whipped cream.
Refrigerate any leftovers
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