page 275 of Volume II:
White Chocolate Cheesecake
8 ounces melted white chocolate
3 pounds cream cheese
1 1/4 cups sugar
1/2 cup flour
6 eggs
1 cup heavy cream
1 tablespoon vanilla
Grease two 10" springform pans. Preheat oven to 300 degrees. Place cream chees, sugar & flour in a mixing bowl & cream until light & fluffy. Add eggs, one at a time, mixing well after each addition. Scrape down bowl & add melted white chocolate. While mixer is running on very low speed, slowly add vanilla & heavy cream. Blend well. Pour mixture into pans. Place cheesecake pans in a water bath filled with warm water. Bake for 50-60 minutes or until center of cheesecake is just firm. Cool at room temperature for one hour. Refrigerate until set before removing from pan.
Sauce for Topping
1 cup heavy cream
2 cups finely chopped white chocolate
2 ounces orange liqueur
Place heavy cream in a saucepan & bring to a boil. Pour over white chocolate & stir with a wooden spoon until melted. Add orange liqueur & continue stirring until incorporated. Pour over chilled cheescake & serve.
