White Chocolate Lemon Cheesecake – [nywg]
| 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