Ingredients Jump to Instructions ↓

  1. 1 1/2 cups chocolate cookie crumbs

  2. 3 Tbsp. butter, melted

  3. 3 pkgs. (8 ounces each) cream cheese, softened

  4. 1/2 cup sugar

  5. 1 tsp. vanilla

  6. 3 eggs

  7. 1/2 lb. white chocolate, melted

  8. 1 cup heavy cream

  9. 2 Tbsp. butter

  10. 2 Tbsp. granulated sugar

  11. 12 ounces semisweet chocolate, broken into small pieces

  12. semisweet chocolate bits)

  13. Heat oven to 350F.

  14. Mix crumbs and butter and press onto bottom of 9-inch springform

  15. pan. Bake for 10 minutes.

  16. Beat cream cheese, sugar, and vanilla until well blended. Add

  17. eggs, one at a time, mixing well after each addition. Blend in

  18. melted white chocolate and pour over crust.

  19. Bake 40 minutes, turn off oven and let cake cool inside the oven

  20. as it cools down. Loosen cake from rim of pan and cool

  21. completely. Chill for at least 4 hours. Remove rim.

  22. Heat heavy cream, butter, and sugar in a heavy saucepan over

  23. medium-high heat. Stir to disolve sugar crystals and then bring

  24. to a boil. Put choclate pieces into a stainless steel bowl and pour boiling cream mixute over it and let stand for a few

  25. minutes. Stir until smooth and cool.

  26. Cover the sides and top of cheesecake with the ganache, smooth,

  27. and chill at least 2 hours to set.


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