4 oz. white chocolate
3 8-oz. packages cream cheese
3/4 cups sugar
1/4 cup flour
3 eggs
1/2 cup heavy cream
1/2 teaspoon vanilla

Grease 10-inch spring form pan.

Preheat oven to 300†

Place cream cheese, sugar, and flour in a mixing bowl and cream until light and fluffy. Add eggs, one at a time, mixing well after each addition. Scrape down bowl and add melted white chocolate. While mixer is running on very low speed, slowly add vanilla and heavy cream. Blend well.

Pour mixture onto spring form pan. Place cheesecake pan in a water bath filled with warm water. Bake for 50 to 60 minutes, or until center of cheesecake is just firm.

Cool at room temperature for 1 hour. Refrigerate until set before removing from pan..

Sauce for topping:

1 cup heavy cream
2 cups white chocolate, finely chopped
2 oz. liqueur

Place heavy cream in a saucepan and bring to a boil. Pour over white chocolate and stir with a wooden spoon until melted. Add liqueur and continue stirring until incorporated. Pour over chilled cheesecake and serve.

Strawberry-Glazed Cream Cheese Cake
Bon Appetit 2/81
10-12 servings

Crust:
3/4 C. coarsely ground walnuts (3 oz)
3/4 C. finely crushed graham crackers
3 T. melted unsalted butter

Filling:
4 8-ounce pkgs cream cheese, room temp.
4 eggs
1 1/4 C. sugar
1 T. fresh lemon juice
2 t. vanilla

Topping:
2 C. sour cream
1/4 C. sugar
1 t. vanilla

Strawberry Glaze:
1 quart medium strawberries
1 12 oz jar red raspberry jelly
1 T. cornstarch
1/4 C. Cointreau
1/4 C. water

Position rack in center of oven & preheat
to 350 degrees F. Lightly butter a 9 or 10
inch springform pan.

For crust: Combine walnuts, crumbs, and
butter and press compactly onto bottom
of pan.

For filling: Beat cream cheese in large bowl
of electric mixer until smooth. Add eggs,
sugar, lemon juice & vanilla & beat
thoroughly. Spoon over crust.

Set pan on baking sheet to catch any butter
that drips out. Bake 10 inch cake 40-45
minutes or 9 inch cake 50-55 minutes.
Cake may rise slightly & crack in several
areas. It will settle again, cracks will
minimize & topping will cover it up.
Remove from oven & let stand at room temp
for 15 minutes. Retain oven temp at 350 F.

For topping: Combine sour cream, sugar &
vanilla & blend well. Cover & refrigerate.
When ckae has finished baking, spoon topping
over, starting at center & extending to
within 1/2 inch of edge. Return to oven
& bake 5 minutes longer. let cool, then
refrigerate cheesecake for at least 24
hours or preferably, 2-3 days.

For glaze: Several hours before serving,
wash & hull berries & let dry completely
on paper towels. Combine a little jelly w.
cornstarch in saucepan & mix well. Add
remaining jelly, Cointreau, & water & cook
over medium heat, stirring frequently,
until thickened & clear, about 5 minutes.
Cool to lukewarm, stirring occasionally.

Using knife, loosen cake from pan, remove
springform. Arrange berries pointed end up
over top of cake. Spoon glaze over berries,
allowing some to drip down side of cake.
Return to refrigerator until glaze is set.

Lemon Cheesecake w/Gingersnap Crust

CRUST
20 vanilla wafer cookies
10 gingersnap cookies
3 tablespoons sugar
1 tablespoon grated lemon peel
1/4 cup unsalted butter, meletd

FILLING
1 tablespoon plus 3/4 teaspoon unflavored
gleatin
1/4 cup cold water
peel from 2 lemons, removed with vegetable peeler
1 1-inch piece fresh ginger, peeled
3/4 cup plus 2 tablespoons sugar
generous pinch of salt
3 large egg yolks
3/4 cup milk (do not use lowfat or nanfat)

12 ounces cream cheese, room temp.
1/3 cup fresh lemon juice
1 1/2 cups chilled whipping cream
Lemon Curd (see recipe)

For crust: Position rach in center of
oven and preheat to 350. Lightly oil
9-inch diameter springform pan. Finely
grind vanilla wafers and gingersnaps
with sugar and lemon peel in processor.
Add butter and blend well. Sprinkle
crumbs over bottom crust. Bake until
golden brown, 12 minutes. Cool.

For filling: Sprinkle gelatin over cold
water in small bowl. Let stand 10 minutes
to soften. Mince lemon peel and
ginger with sugar and salt in processor
until lemon peel and ginger are as fine
as sugar. Add yolks and blend until
light and fluffy. Scald milk in heavy med.
saucepan. With processor running
add milk through feed tube and
blend well. Return mixture to saucepan.
Stir over medium-low heat until
mixture thickens and leaves path on
back of spoon when finger is drawn
across, about 12 minutes; do not boil.
Add gelatin mixture to cistard and stir
until dissolved. Strain into bowl, pressing
on solids with back of spoon. Refrigerate
until thicken but not set,
stirring often, about 20 minutes.
Blend cream cheese and lemon juice
in processor until smooth. Add custard
and blend until smooth. Pour into
large bowl. Whip cream in medium
bowl to soft peaks. Gently fold into filling
Pour half of filling over crust.
Spoon half of curd by tablespoonfuls
over filling. Swirl mixture together using
tip of knife. Pour remaiming filling
over. Spoon remaining curd over by
tablesponfuls. Swril mixture together
using tip of knife. Refrigerate cheese cake
at least 4 hours or overnight.

Run knife around sides of cake. Release
pan sides. Garnish with mint.

LEMON CURD

1/4 teaspoon unflavored gelatin
1 teaspoon water
1 tablespoon grated lemon peel
1/2 cup fresh lemon juice
3 large egg yolks
6 tablespoon unsalted butter

Sprinkle gelatin over water in small cup.
Let stand 10 minutes to soften.
Mince lemon peel with sugar in processor
until lemon peel is as fine as sugar.
Transfer to heavy small saucepan.
Mix in lemon juice and yolks, then butter.
Stir over medium heat until very thick
about 5 minutes, do not boil.
Pour into bowl. Add gelatin and stir to dissolve .
cool completely, stirring frequently,
about 1 hour.