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The true white chocolate is a
combination of cocoa butter, sugar, vanilla, and milk or dry milk solids. It has
an ivory or creamy beige color with a smooth rich texture and flavor.
White chocolate is more expensive to manufacture than other chocolates because
costly cocoa butter is the main ingredient.
There are many cheaper versions on the market that replace cocoa butter with
hardened vegetable fat.
These candies, called "summer coatings" are usually white or pastel-colored, and
have lesser-quality taste and feel, and lower price. They are not classified as
"white chocolate."
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White Chocolate Cheesecake
Crust:
1 1/2 C. vanilla wafer crumbs
1/3 C. melted butter
Combine crumbs and melted butter. Press onto the bottom of a 9 inch springform
pan.
Filling:
16 oz. cream cheese
1/2 C. sugar
2 t. fresh lemon juice
3 eggs
1 C. sour cream
1 t. vanilla
12 oz. melted chocolate
In a large mixing bowl, beat cream cheese with sugar and lemon juice until
light. Add eggs, one at a time. Stir in sour cream and vanilla. Add melted white
chocolate and blend well. Pour into prepared crust.
Bake at 350°F. for 40 - 45 minutes or until center is set. Add topping.
Topping:
1 C. sour cream
2 T. sugar
1/2 t. vanilla
Mix sour cream, sugar and vanilla together. Pour over top of cheesecake while it
is still hot and bake another 5 minutes. Remove from oven and cool. Chill until
ready to serve
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