Today is
White Chocolate Cheesecake Day, so I'm taking the opportunity to write about
White Chocolate! By definition, white chocolate is not actually chocolate.White chocolate doesn't contain any cocoa solids (chocolate liquor) and does not have 'chocolate' flavor. But I like the unique creamy flavor that good white chocolate does have--of course it depends on the brand and that varies from manufacturer to manufacturer.
(see below)
White chocolate contains cocoa butter, a product of the cocoa bean used to make chocolate. White chocolate used in baking and candy making is a blend of milk, cocoa butter, sugar and often vanilla. This is what you'll find in milk chocolate, except without the cocoa. If you are using white chocolate, make sure to buy the very best. Cheap white chocolate often has the cocoa butter replaced by vegetable fat. Check the ingredients on the package. It should have a cacao percentage just as other good chocolate bars do.
Examples of good white chocolate:
E. Guittard has 31% Cacao White Chocolate wafers. Great for baking (and eating).
Green & Black's
White Chocolate uses cocoa butter, pressed directly from the crushed cocoa beans. They
also use a blend of milk and Bourbon vanilla. Available in 3.5oz bars.
Divine makes an awesome White Chocolate Bar. All natural without coloring or preservatives.
Askinosie has
bean to bar white chocolate and uses goat's milk instead of cow's
milk. The main ingredient in their white chocolate is 34% natural,
non-deodorized cocoa butter. The cocoa butter is pressed in their
factory, and they are the first small-batch chocolate maker to
do this. After pressing the beans to
create the cocoa butter, they combine them with goat's milk powder and
organic cane juice, and then craft it for days in their 85-year old
German melanguer, making their white chocolate one of the only single
origin white chocolates in the world. It has a very unique
buttery/nutty flavor, less sweet than many other white chocolate.
Merckens chocolate makes a great 2 pound bar, terrific for baking (or eating). Available through King Arthur Flour.
***
Because it's comprised mainly of cocoa butter,
white chocolate can be used in so many ways. Check past posts for
White Chocolate Mashed Potatoes, White Chocolate Brownies, White Chocolate Coffee Cake, White Chocolate Truffles and a host of other white chocolate candies and baked goods.
My favorite
White Chocolate Recipe, though, is for
White Chocolate Cheesecake! Here's an easy recipe adapted from the
Betty Crocker Cookbook. I changed the original graham cracker crust to a
Chocolate Cookie Crust (
see below)... much better, I think, but then I like chocolate.
WHITE CHOCOLATE CHEESECAKE WITH CHOCOLATE COOKIE CRUST
Ingredients for Filling:
1 cup chopped white chocolate (
make sure it's good white chocolate that's made with cocoa butter)
3/4 cup sugar
2 Tbsp flour
16 ounces cream cheese, softened
2 egg yolks
2 eggs
1/2 cup sour cream
Directions
1. Move oven rack to lowest position. Heat oven to 350°F. Lightly grease
bottom and side of springform pan, 8 x 3 inches.
2. Prepare Chocolate Cookie Crust (
see below). Baking 6-8 minutes and cooling.
3. Place chopped white chocolate in top of double boiler (or saucepan
on top of another saucepan over simmering water). Heat over low heat,
stirring frequently, until white chocolate is melted. Remove from
saucepan.
4. Increase oven temperature to 475ºF.
5. Beat melted white chocolate, 3/4 cup sugar, and flour in large
bowl with electric mixer on medium speed until blended. Beat in cream
cheese and egg yolks until smooth. Continue beating, adding eggs one
at a time, then add sour cream until blended. Pour batter carefully
into crust. Cover pan with aluminum foil.
6. Bake 20 minutes; remove foil. Reduce oven temperature to 300°F. Bake 1 hour. (
If cheesecake browns too quickly, cover loosely with aluminum foil during last 30 minutes of baking.)
7. Turn off oven and leave cheesecake in oven 15 minutes. Cool on wire
rack 15 minutes. Run metal spatula along side of cheesecake to loosen
before and after refrigerating. Cover tightly and refrigerate at least 8
hours, but no longer than 5 days. Run metal spatula along side of
cheesecake to loosen; remove side of pan. Place cheesecake on serving
plate. Refrigerate if you plan to serve later.
I like my cheesecake unadorned, but you can always add fruit or chocolate sauce.
Chocolate Cookie Crust:
Ingredients
30 chocolate wafers (to yield about 1-1/2 cups crumbs)
5 Tbsp sweet butter, melted and slightly cooled
1/8 tsp salt
1/2 tsp pure vanilla extract
Directions
1. Put cookies in food processor; process until finely ground.
2. Transfer crumbs to mixing bowl; combine crumbs, butter, salt, and vanilla; stir until crumbs are moistened.
3. Press mixture evenly across the bottom of a 9-inch spring form pan and
all the way up the sides of the pan; pack tightly so crust is even and
compacted.
4. Bake in 350° oven for 6-8 minutes or until crisp.
5. Let cool completely before filling.
