This elegant cheesecake makes a great presentation when decorated with white chocolate curls and served alongside a beautiful bowl of sliced strawberries . The great thing is that this is a no bake cheesecake , freeing up oven space when entertaining.
One 9 inch cake , serves 12
1 package ( 9 oz /280 g) chocolate wafer cookies ,broken
1/4 cup (2 oz /60 g) granulated sugar
1/2 cup (4 oz /125 g) unsalted butter , melted and cooled
12 oz (375 g ) Good white chocolate ,chopped
1 cup ( 8 fl oz /250 ml ) heavy cream
1 1/2 lb (750 g) cream cheese , at room temperature
1/4 cup ( 1 oz /30 g) confectioners’ sugar
2 tsp vanilla extract
large block good white chocolate , slightly softened
In a food processor fitted with the metal blade , combine cookies and sugar. Process to grind finely . Add the melted butter and process until the crumbs begin to stick together . With your hand draped with plastic wrap to form a glove , press the crumbs firmly onto the bottom and 2 inches up the sides of a springform pan 9 inches in diameter and 2 1/2 inches deep .Set aside.
In a heavy saucepan over medium heat , combine the white chocolate and cream and heat , stirring constantly , until melted and smooth . Remove from the heat and refridgerate , stirring occasionally , until cool , about 30 minutes .
In a large bowl , combine the cream cheese , confectioners’ sugar and vanilla extract . Using an electric mixer set on medium speed , beat until well blended . Add the cooled white chocolate mixture and beat until light and fluffy, about 2 minutes. Pour the filling into the crust and smooth the top with a rubber spatula. Cover with aluminum foil and refridgerate overnight or for up to 3 days .
To serve , run a knife around the sides to loosen the cake . Release the pan sidesand place the cheesecake on a plate. Cut the white chocolate into long , thin curls . Mound the curls atop the cake and cut into wedges.