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White Chocolate Cheesecake


  • 1 pkg. chocolate grahams (6 oz.)
  • 1/4 cup almonds (optional)
  • 1 tablespoon sugar (optional with almonds)
  • 3 tablespoons unsalted butter, melted
  • 14 oz.s fine quality white chocolate, chopped
  • 1 lb. cream cheese, softened (room temp.)
  • 4 eggs, separated
  • 1/2 cup heavy cream
  • 2 tablespoons pure vanilla extract
  • 1 stick unsalted butter, softened
  • 3 tablespoons Godiva chocolate liqueur
  • pinch salt


Either melt chocolate in the microwave or in a double boiler over simmering water. Remove from heat and cool to lukewarm. Butter a 9-inch springform pan. Combine wafers, almonds and sugar and process until finely chopped, then add melted butter Press mixture into bottom of buttered pan and put pan in refrigerator. Make Filling: Preheat oven to 325. Use mixer to beat cream cheese until fluffy and smooth. On low speed, blend in chocolate mixture and add egg yolks one at a time. Scrape down bowl and add cream, vanilla, butter, Godiva Liqueur, and salt. Continue to beat for 2 more minutes. In a separate bowl and with clean beaters, beat egg whites starting slowly and increasing speed as peaks form. When the whites are stiff but not dry, scrape them into the bowl with the cream cheese filling mixture and use a spatula to fold gently. Do not over mix. Pour and scrape the filling into the crust and bake approximately 45 minutes or until cake has risen and browned slightly on top and just shimmers when shaken gently. It is a good idea to put the springform pan on a baking sheet or on a piece of foil with the edges turned up since some liquid may drip during baking. Turn the oven off, prop door open and let the cake stand in the oven for about one more hour. Remove the cake, cool, and place in fridge to thoroughly chill before serving. Let stand at room temperature 1/2 to 1 hour before serving. Fill a tall container with very hot tap water. Place knife in the hot water for a couple of minutes before cutting the cake. Re-dip knife between cuts.

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