What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
Chocolate Covered White Chocolate Cheesecake
- add review
- #29557
serves/makes:
ready in:
over 5 hrs
over 5 hrs
1 review
ingredients
1 1/2 cup chocolate cookie crumbs
3 tablespoons melted butter
24 ounces cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla extract
3 eggs
1/2 pound white chocolate, melted
1 cup heavy cream
2 tablespoons butter
2 tablespoons granulated sugar
12 ounces semisweet chocolate, broken into small pieces or just use semisweet chocolate chips
directions
Heat oven to 350 degrees F. Mix crumbs and butter and press onto bottom of 9-inch springform pan. Bake for 10 minutes.
Beat cream cheese, sugar, and vanilla until well blended. Add eggs, one at a time, mixing well after each addition. Blend in melted white chocolate and pour over crust.
Bake for 40 minutes, turn off oven and let cake cool inside the oven as it cools down. Loosen cake from rim of pan and cool completely. Chill for at least 4 hours.
Remove rim. Heat heavy cream, butter, and sugar in a heavy saucepan over medium-high heat. Stir to dissolve sugar crystals and then bring to a boil.
Put chocolate chips into a stainless steel bowl and pour boiling cream mixture over it and let stand for a few minutes. Stir until smooth and cool.
Cover the sides and top of cheesecake with the ganache, smooth, and chill at least 2 hours to set.
added by
carolreu
nutrition data
Nutritional data has not been calculated yet.
Ranking #1 in nearly every "favorite cookie" poll, the chocolate chip cookie is pretty much the go-to cookie of choice for both kids and grownups alike.
Love buffalo wings? Get that same hot, zippy flavor in everything from deviled eggs to enchiladas. And of course: wings.
reviews & comments
December 4, 2008
This recipie was awesome and so easy to make! I made the cheesecake the night before, made the ganache in the morning nad out it back in the fridge until about an hour before serving. I made this for Thanksgiving and the pumpkin pie didn't even get cut into!