Wednesday, December 22, 2010
Crustless White Chocolate Cheesecake
Crustless White Chocolate Cheesecake from
Lynn's Kitchen adventures
1 1/4 lbs white chocolate, cut into pieces
3 egg whites
pinch of cream of tarter
3 tablespoons sugar
12 ounces cream cheese, softened
1 cup sour cream
1 tablespoon vanilla
2 egg yolks
Melt white chocolate in the microwave, stirring every 30 seconds until melted and set aside.
Beat the egg whites until frothy and then add cream of tarter. Slowly add sugar while continuing to beat. Beat until stiff peaks form. Set aside.
In another bowl beat cream cheese until smooth.
Add sour cream and vanilla and mix until smooth.
Add egg yolks one at a time beating about 30 seconds in between each addition.
Beat in the melted white chocolate
Fold one third of the egg whites into the cream cheese mixture. Once folded in well, fold in the remaining egg whites.
Prepare a 9 inch cheesecake pan using the water bath method. ( Do not skip this step the water bath helps give it the right texture)
Bake at 250 for 1 hr. Do not open the oven during this time.
After 1 hr turn off the oven but DO NOT open the oven. Leave cheesecake in the oven to continue cooking as the oven cools for 1 hr.
Remove the cheesecake from the oven and let cool.
Once cool refrigerate for several hours or over night. This is best made a day ahead.
Here are the directions for the water bath.
Wrap the outside of the spring form pan in foil . This keeps the water from the water bath from leaking into the pan and making your crust soggy.
Place a small cloth in the bottom of a large pan or roaster. This pan has to be large enough to hold the spring form pan.
When your filling is ready to bake, place it in the spring form pan that has been wrapped in foil and set the pan into the larger roaster pan.
Fill the outer pan with about 1 – 1 1/2 inches of very hot water. Thus, creating your water bath.
Place the whole thing in the oven and bake at 250 for 1 hour. And yes 250 is the correct temperature here. You cook it low and slow. And Do not open your oven while the cheesecake is baking.
After the cheesecake has baked 1 hour, turn the oven off, but DO NOT open the oven.
Leave the cheesecake in the oven for 1 more hour. It will continue to cook as the oven cools off.
Remove cheesecake from oven and also from the water bath.
Let cool in pan and refrigerate for several hours or over night. I prefer to make my cheesecakes the day before I serve them. I think they are better the day after I make them.
Serve and enjoy!
Review: This was the first time I used the bathing technique, and it worked great the cheesecake did not break and it had great texture!