Ingredients Jump to Instructions ↓

  1. Samoa White Chocolate Cheesecake (Girl Scouts)

  2. Yield: 16 Servings

  3. 1 tb butter

  4. 1/4 c unsweetened coconut flakes

  5. 1/4 c cookie crumbs

  6. 2 lb cream cheese, room temp

  7. 1 c sugar

  8. 1 tb vanilla

  9. 2 tb dark rum

  10. 5 lg eggs, lightly beaten

  11. 7 1/2 ounce pkg Samoa Girl Scout cookies, chopped

  12. 6 oz White chocolate, finely grated

  13. Use graham cracker crumbs, Trefoils or another plain cookie.

  14. Preheat oven to 350 degrees.

  15. For the crust: grease a three inch deep 8 inch round cheesecake

  16. pan or a two quart souffle dish liberally with the butter. Combine

  17. the coconut and cookie crumbs and then dust the mixture thoroughly

  18. over the butter. Set aside.

  19. For the filling, with an electric mixer at low speed; beat the

  20. cream cheese with the sugar until mixture is very smooth. Add the

  21. vanilla, optional rum and then the eggs, and beat until completely

  22. smooth, scraping the bowl as necessary.

  23. Stir in the chopped Samoa cookies and grated white chocolate and turn the mixture into the prepared pan.

  24. Make a water bath by placing the prepared pan in a larger baking

  25. pan and then placing both pans in the oven. Add boiling water to

  26. the larger pan to a depth of one to one and a half inches and bake

  27. in the preheated oven for 1 1/2 hours OR until the top is browned

  28. and slightly cracked, and a cake tester inserted into th center

  29. comes out with just a bit of batter clinging to it.

  30. Turn off the oven and crack the door open. Allow the cheesecake to

  31. cool in this way for an hour. Then remove from the oven and cool

  32. for another hour on a wire rack, until the pan is still warm, but

  33. cool enough to handle.

  34. To unmold, loosen the sides by holding the pan on its side allowing

  35. gravity to cause the upper edge of the cake to release from the

  36. rim of the pan. Rotate the pan slowly, allowing the cake to loosen

  37. from the pan all of the way around. Cover the top of the cake with

  38. a sheet of wax paper. Then cover with a wide plate and invert.

  39. Remove th pan and refrigerate the cake for at least four yours

  40. until the bottom is firm.

  41. To Serve: cover with a serving plate and invert back to right side

  42. up. Remove the plate and the wax paper form the top of the cake,

  43. cover and refrigerate for up to one week.

  44. Slice with a long sharp knife dipped into hot water before making

  45. each cut.


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