I made this cheesecake for the first time about a decade ago for a friend’s birthday. I adapted it from a Williams-Sonoma recipe. The birthday cheesecake was a hit and has been a solid cheesecake standby ever since. The smooth white chocolate filling, mixed with the crunchy chocolate cookie crust is the perfect combination. And topped with fresh blackberries and kiwi??!! Umm, yes please.
Chocolate Crumb Crust
- 1 package (9oz) chocolate wafer cookies OR one 14.3 oz package chocolate sandwich cookies*
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted and cooled
* I tend to clean chocolate sandwich cookies out, since they are easier to find. It’s a bit more work, but the taste is the same!
Preheat oven to 350F.
In a food processor fitted with a metal blade, combine the cookies and the sugar. Process to form fine crumbs. Add the melted butter and process until the crumbs begin to stick together. With your hand draped in plastic wrap like a glove, press the crumbs firmly onto the bottom and all the way up the sides of a 9″ springform pan.
Wrap aluminium foil around the outside of the pan. Bake for 10 minutes and remove from oven and set on a wire rack to cool completely.
Cheesecake Filling
- 10 oz white chocolate, chopped
- 1/2 cup heavy cream, room temperature
- 1 lb cream cheese, room temperature
- 1/2 cup sugar
- 4 large eggs separated, room temperature
- 1 Tbsp vanilla extract
Reduce the oven heat to 325F.
Place the chopped white chocolate in a heatproof bowl or the top pan of a double boiler. Set over (but not touching) a pan of simmering water. Stir until melted and smooth. Remove from the heat and gradually whisk in the cream, stirring until smooth.
In a food processor fitted with a metal blade, combine the cream cheese, sugar, and egg yolks. Process until smooth. Add the chocolate mixture and vanilla; process until smooth.
In a bowl using an electric mixer set on high speed, beat the egg whites until stiff peaks form. Using a spatula, fold half of the egg whites into the chocolate mixture to lighten it. Then fold in the remaining egg whites just until no egg white streaks remain. Pour and scrape the batter into the cooled crust and smooth the top.
Bake until the top rises slightly and is light golden brown, 50-55 minutes. Turn off the oven but leave the cake in with the door closed for 1 more hour.
Transfer to a wire rack to cool completely, then transfer to a serving plate. Do not refrigerate.
Top with fresh blackberries and sliced kiwi (or whichever fresh fruit you choose)!
Serves 10-12