24 Plain chocolate wafers;
-broken into pieces
; (6 ounces)
3 tb Unsalted butter; melted
1 1/2 lb Cream cheese; at room
-temperature
1 c Granulated sugar
6 oz White chocolate; melted and
-cooled
4 lg Eggs
1/3 c Heavy cream
1 ts Vanilla extract
TO MAKE THE CRUST: Position the rack in center of the oven and preheat to
350 F. Lightly grease a 9 x 2 1/2 -inch springform pan with butter. Wrap
the outside of the pan with foil to prevent leakage. In a food processor,
fitted with the steel blade attachment, pulverize the chocolate wafers into
crumbs and transfer them to a mixing bowl. Add the melted butter and
combine with a rubber spatula. Press the crumb mixture over the bottom of
the springform pan and bake for 10 minutes. Remove the pan from the oven
and cool to room temperature. Keep the oven at 350 F.
TO MAKE THE FILLING: In a large mixing bowl, with an electric mixer on low
speed beat the cream cheese for 2 minutes or until soft and creamy. Scrape
down the beaters and the sides of the bowl. Slowly add the sugar and
continue to beat for 2 minutes longer, scraping down the sides of the bowl
as needed. Add the cooled melted chocolate, then add the eggs, one at a
time, beating well after each addition, then add the cream and vanilla.
Beat until the batter is smooth and homogenized.
TO FILL THE PAN AND BAKE: Pour the batter into the prepared pan and set the
pan on a baking sheet. Bake for 15 minutes at 350 F., then lower the heat
to 300F. and bake for 1 hour and 30 minutes more or until the edges just
begin to pull away from the sides of the pan and the top looks puffy and no
longer wet. The cake will still appear wobbly. Remove the cake to a wire
rack and cool in the pan for 1 hour. Unlock the springform pan and lift the
cake out, but leave it on the bottom part of the springform. Cool to room
temperature, then chill in the refrigerator for at least 4 hours before
serving.
Yields
1 servings