White Chocolate Lemon Cheesecake – [nywg]

For my own part, I have never ceased to rejoice that God has appointed me to such an office. People talk of the sacrifice I have made in spending so much of my life in Africa. Is that a sacrifice which brings its own blest reward in healthful activity, the consciousness of doing good, peace of mind, and a bright hope of a glorious destiny hereafter? Away with the word sacrifice. Say rather it is a privilege. Anxiety, sickness, suffering, or danger, now and then, with a foregoing of the common conveniences and charities of this life, may make us pause, and cause the spirit to waver, and the soul to sink; but let this only be for a moment. All these are nothing when compared with the glory which shall be revealed in and for us. I never made a sacrifice.

David Livingstone

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Cheesecake, Chocolate, Desserts	1	Cake

INGREDIENTS

1 1/4	c	Almonds, finely chopped
3	T	Butter, melted
3	T	Sugar, granulated
2	T	Flour, all-purpose
28	oz	Cream cheese, 3 1/2pkg
1/4	c	Light brown sugar
1/2	c	Sugar, granulated
4		Eggs
2	T	Lemon juice, fresh
2	T	Cointreau liqueur
2	T	Vanilla extract
1 1/2	t	Cinnamon
1	c	Dairy sour cream
4	oz	White chocolate, small pieces
1/4	c	Heavy cream
1	T	Cointreau liqueur
		or 1/4ts lemon extract
		Whipped cream
		Almonds, sliced toasted
		Lemon peel, grated

INSTRUCTIONS

Preheat oven to 425F 707C. For crust combine all crust ingredients,
mix well. Press into bottom of 9-inch springform pan. Bake 12-15  mins.
or until golden. Cool while preparing filling.  Reduce oven temp to
350F 572C. Beat cream cheese in large mixer bowl  on high speed of
mixer until fluffy. Gradually beat in sugars until  light and fluffy.
Beat in eggs, one at a time, beating well after  each addition.  Mix in
lemon juice, Cointreau, vanilla and cinnamon. Gently fold in  sour
cream. Pour over crust. Bake 65-70 min. or until center of cake  is
just set. Remove from oven and cook completely on wire rack.
Refrigerate covered, several hours or overnight.  For topping, combine
white chocolate and cream in small heavy  saucepan. Heat over low to
moderate heat, stirring frequently, until  chocolate is melted. Remove
from heat; cool 10 min. Stir in Cointreau  or lemon extract. Pour over
cake. Refrigerate 2-3 ;hours, or until  topping is set.  To serve,
place springform pan on serving plate. Carefully run metal  spatula
around edges. Remove sides of pan. Pipe whipped cream through  pastry
tube fitted with rosette tip around outer edges of top of  cheesecake.
Optional garnishes: sliced almonds, lemon peel, shaven  white
chocolate. Serve. One additional tbs of fresh lemon juice may be
substituted for the Cointreau.  Wine Suggestion: an elegant New York
Sparkling Wine, a luscious late  harvest Riesling, Vignoles or a Vidal
Ice Wine.  Source: New York Wine Growers {NYWG] promotional brochure.
Posted to  MM-Recipes Digest V4 #299 by "Fred Goslin"
<fjgoslin@northnet.org> on  Nov 18, 1997

A Message from our Provider:

“Hopelessness has surprised me with patience. #Margaret J. Wheatley”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 5240 Calories From Fat: 3819 Total Fat: 438.3g Cholesterol: 1792.6mg Sodium: 2870.1mg Potassium: 2826mg Carbohydrates: 234.7g Fiber: 21.6g Sugar: 178.3g Protein: 112.3g