[Wylie's Mom]

White Chocolate Cheesecake

Crust:
1 3/4 cups graham cracker crumbs
3 tablespoons sugar
Pinch of salt
1/2 stick (4 tablespoons) unsalted butter, melted

Filling
10 ounces white chocolate + to sprinkle over bottom
4 (8 ounce) packages cream cheese, softened
1/2 cup sugar, plus
2 tablespoons sugar
4 large egg
2 large egg yolk
2 tablespoons all-purpose flour
1 tablespoon vanilla
2 pints raspberry or strawberry, rinsed (?)


Butter a 9-inch springform pan; double wrap the outside of the pan with wide aluminum foil. Make crust: Stir the crumbs, sugar and salt together in a medium bowl. Pour over the melted butter and stir until all of the dry ingredients are uniformly moist. Press into bottom and about ½-way up the sides of 9-inch springform pan. Put the pan in the freezer while you preheat the oven.

Preheat oven to 350 degrees F. Adjust baking position to middle rack. Put a kettle of water on to boil. Bake crust for 10 minutes. Set the crust aside to cool on a rack while you make the cheesecake. Reduce heat to 300 degrees.

Make filling: Melt chocolate; stir until smooth. In a large bowl, beat cream cheese until light and fluffy. Add sugar and beat in whole eggs and egg yolks, one at a time, beating well after each addition. Beat in the flour and the vanilla, just until combined - and add the melted chocolate in a slow stream, beating, until the filling is combined well.

Set springform pan into roasting pan and pour filling in spring form pan. Pour boiling water from kettle into roasting pan until it reaches halfway up the sides of springform pan. Bake cheesecake for 1 hour, on middle rack, or until top is firm to the touch. Turn off oven and leave cheesecake in closed oven for a further 1/2 an hour. Bake until cake is set, about 3 inches from edge, but center is still wobbly when pan is gently shaken.

Remove from oven, remove foil, and let the cheesecake cool and then chill at least 4 hours, preferably, overnight – cover loosely.

Serving: Remove sides of the springform pan—may use a hair dryer to warm sides of pan—and set the cake, still on the pan's base, on a serving platter. The easiest way to cut cheesecake is to use a long, thin knife that has been run under hot water and lightly wiped. Keep warming the knife as you cut slices of the cake.


And a piccie of it when I made it, yum: