Name: Richer Than Sin White Choc Cheesecake
Ingredients: 1 3/4 c Graham wafer crumbs (approx 16 wafers); 6 tb Sweet butter; melted, clarified (I prefer president's choice normandy style sweet butter; 1 tb Castor (granulated) sugar; 1 ts Freshly grated nutmeg; 1 ts Sweet butter; softened; 10 oz White chocolate; broken up; 1/2 c Heavy cream (35% or higher); at room temperature; 16 oz Cream cheese; softened & cubed at room temperature (2pkgs); 4 lg Eggs; separated, & at room temperature; 4 ts Pure vanilla extract; 1 ds Salt; 6 oz White 'chocolate'; broken up; 1/4 c Heavy cream (35% or higher); at room temperature; 2 tb Light creme de cacao; pure vanilla extract or coconut extract; Garnishes (optional) you may use one or any combination of the following:; Chopped nuts: almonds; pistachios; or pecans; Fresh strawberries; Dried apricots; White/dark/milk chocolate curls; Vanilla wafers; Desiccated coconut

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CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs, Grains		Pie	10	Servings

INGREDIENTS

1 3/4	c	Graham wafer crumbs (approx 16 wafers)
6	tb	Sweet butter; melted, clarified (I prefer president's choice normandy style sweet butter
1	tb	Castor (granulated) sugar
1	ts	Freshly grated nutmeg
1	ts	Sweet butter; softened
10	oz	White chocolate; broken up
1/2	c	Heavy cream (35% or higher); at room temperature
16	oz	Cream cheese; softened & cubed at room temperature (2pkgs)
4	lg	Eggs; separated, & at room temperature
4	ts	Pure vanilla extract
1	ds	Salt
6	oz	White 'chocolate'; broken up
1/4	c	Heavy cream (35% or higher); at room temperature
2	tb	Light creme de cacao; pure vanilla extract or coconut extract
		Garnishes (optional) you may use one or any combination of the following:
		Chopped nuts: almonds; pistachios; or pecans
		Fresh strawberries
		Dried apricots
		White/dark/milk chocolate curls
		Vanilla wafers
		Desiccated coconut

INSTRUCTIONS

CRUST
FILLING
TOPPING
From: jdnicoll@engrg.uwo.ca (James Nicoll + Jasmine)
Date: Mon, 30 Aug 1993 22:10:09 GMT
Appliances: 9"x 3" springform pan, a bowl or a food processor with metal
blade, double boiler, electric mixer with both large & small bowls, baking
sheet.
Crust: Butter springform pan with softened butter Combine graham wafer
crumbs, melted butter, nutmeg & sugar in food processor or bowl & process
until well-mixed.  Press evenly over bottom & 2/3rds up sides of pan. Set
aside.
Filling: Preheat oven to 150C/300 F.  Melt chocolate in double boiler.
Slowly stir in cream until smooth. Remove from heat & let cool slightly. In
large bowl, with electric mixer on medium speed, beat cream cheese until
smooth. Add egg-yolks one at a time, making sure to blend well, & stopping
to scrape down sides of bowl after each addition. Add chocolate mixture,
vanilla & salt. Beat at medium speed for two minutes. Beat egg-whites in a
separate mixing bowl, with electric mixer on low speed, until foamy. Beat
on high until soft, rounded peaks form. Fold egg-whites into chocolate
mixture.  Pour into crust. Place pan on baking sheet & bake at 150 C for 55
minutes.  The cake will rise & the top will wiggle slightly when shaken.
Turn off heat & let cake stand in oven for one hour (It may sink). Remove
cake from oven & place on wire rack in a draft-free place & cool cake to
room temperature.
Topping: Melt chocolate in double boiler. Slowly stir in cream until
mixture is smooth. Stir in flavouring. Pour topping over cool cake. Cover
with cello-wrap & refrigerate overnight. *This cake may be tightly covered
& refrigerated up to three days. *It may be frozen in the pan, tightly
covered with cello-wrap & aluminum-foil. Defrost wrapped cake in
refrigerator overnight.
Three hours before serving, remove cake from refrigerator & remove side of
springform.  Garnish if desired.
Notes on Cake:
1. I have done my best in converting measurements, please forgive any
errors
2. I find it unnecessary to add a garnish to the cake, the rich flavour is
quite satisfying.
NOTE: For fullest flavour, this cake must be served at room temperature.
Serves up to twelve people.
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
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