White Chocolate Cheesecake

We are having one set of the Missionary Elders for supper tonight (Friday as I write this). As you know I always love to spoil the missionaries.  I know how hard they work.  They are far, far from home, and family, and always bring such a special spirit into our home. I always say to my friends, if you want your home to be filled with light for an hour or so, feed a Missionary.  They are always really appreciative. Its a win/win situation really!

Its been a bit hot for cooking and so I decided to make them an easy meal of BBQ ham sandwiches, macaroni salad, coleslaw, potato chips and then this fabulous refrigerated White Chocolate Cheesecake for dessert!

The filling is super simple and super easy to make.  You simply beat cream cheese and sugar together with a bit of vanilla.

Melted white chocolate gets beaten into this. I used milky bar chocolate buttons because they melt really easy, but you can use any good white chocolate, broken into bits.  I melt it in a heatproof bowl over simmering water. So long as you keep the water from touching the bottom of the bowl, this works very well.

You let the melted chocolate cool a bit. Not too much because you don’t want it to be hard at all.  You want it to be at the right consistency to stir it into the cream cheese, but at the same time not hot enough to melt the cream cheese.

Once you have the filling all done, take the crust out of the fridge and spoon the filling on top of the crust. I use a back of a spoon to press it down compactly, taking special precautions to press it well against the sides and then filling in the middle.

You don’t want there to be any gaps or air spaces in the filling.  Patience is your friend here and will reward you well when it comes time to serve.

After you have it all in the pan, you can decorate the top of the cheesecake as you wish.  I used more chocolate buttons and placed them decoratively around the top of the cake.  Then I sprinkled some milk chocolate flakes in between these to give the cake some definition, and provide some contrast. You could also scatter some fresh raspberries on top, which look really nice, in which case I wouldn’t do that until I was ready to serve it. 

Beat the cream cheese, sugar and vanilla together.  Melt the chocolate in a bowl over a pan of simmering water, making sure that the water doesn’t touch the bottom of the bowl. Allow it to cool slightly and then beat it into the cream cheese mixture.  Whip the cream until it forms soft folds.  Don’t over beat it.  Gently fold it into the cream cheese mixture.   Spread this over the chilled crust, smooth it out.  Place back into the refrigerator to chill for at least 2 hours.  Top with your chocolate and berries (if using) and serve, cut into wedges.

I think this is a dessert you and your family and any guests would love.  I hope you will try it out for yourself!  Candy sprinkles would also look really nice on top! Bon Appetit!

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The English Kitchen
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