*  Exported from  MasterCook II  *
                         White Chocolate Cheesecake
 Recipe By     : Caprial’s Cafe, Chef Caprial Pence, pg 123
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Cakes                            Desserts
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      Lb            Cream Cheese -- 1 kg
    1 1/2  C             Sugar -- 375 g, 12 oz
    4                    Eggs
    5      Oz            White Chocolate -- melted, 155 g
    1      Whole         Lemon Zest
    1                    Lemon Juice -- from 1 whole lemon
      1/2  Tsp           Vanilla Extract
 White Chocolate Cheesecake is made without a crust, but not without lots 
 of flavor.  Actually, it’s also made without chocolate, because white 
 chocolate isn't really chocolate at all: it’s cocoa butter, milk, sugar 
 and vanilla.  Sometimes it’s difficult to work with, so I recommend you 
 put it over very low heat on the stove only until it begins to melt and 
 then just let it finish melting from the heat of the water bath.
 Preheat the oven to 350 deg F/175 deg C/gas mark 4.  Grease well a 9"/23 
 cm springform pan and line it with aluminum foil.
 In an electric mixer, blend the cream cheese on meduim speed until smooth. 
  Scrape the sides and bottom well.  Add the sugar and blend. Add the eggs 
 one at a time, mixing after each addition.  With the motor running, 
 drizzle in the white chocolate.  Scrape the sides and bottom again and mix 
 Add the lemon zest and juice and the vanilla.  Mix again.  Scrape the 
 sides and bottom and blends again.
 Pour into the prepared pan and bake for about 1 hour, or until a tester 
 inserted in the center of the cheesecake comes out clean.  Set aside for 
 10 - 15 min before refrigerating.  Chill for at least 4 hours before 
 Serves 8 - 12
 Entered into MasterCook II by Reggie Dwork  reggie@reggie.com
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 Reggie Dwork                        | Om Mani Padme Hung
 reggie@reggie.com                   |
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