White Chocolate Cheesecake Bombe
- Preheat the oven to 325 degrees F. Lightly butter a 2-quart stainless steel or tempered glass bowl. (It should have about an 8-inch diameter across the top.)
- In a medium saucepan heat cream until just simmering. Turn off heat; add 12 ounces white chocolate and the ginger. Let stand 3 minutes; gently stir until smooth. Gently whisk in sour cream.
- In a large bowl beat cream cheese with a mixer on medium 1 minute; scrape sides of bowl and beat 30 seconds more or until smooth. Add sugar; beat 1 minute more. Add eggs one at a time scraping sides of bowl after each addition. Add vanilla and salt; beat 30 seconds or until smooth. Add white chocolate mixture; beat until combined.
- Pour mixture into prepared bowl. Set bowl into a roasting pan and fill about a quarter of the way up the sides of the bowl with boiling water. (A water bath helps the cheesecake bake evenly and results in a silky texture.) Loosely tent bowl with foil to prevent overbrowning. Bake about 1 hour 45 minutes or until cheesecake is just set in the middle and 175 degrees F.
- Remove bowl from water bath. Let cool completely in bowl on a wire rack (about 2 hours). Refrigerate at least 4 hours or overnight.
- In a small saucepan or double boiler melt 2 oz. white chocolate over low. Stir in chocolate-hazelnut spread and feuilletine. Evenly crumble mixture over cheesecake; press gently. Chill 30 minutes.
- Dip bottom of the bowl in a large pot of hot water several seconds. Using a rubber spatula, slowly press on crust edges to release from bowl. Work your way around crust edges, dipping bowl in hot water as needed to loosen the cheesecake from the bowl. Invert a small plate onto the crust. Gently press down on one side of the plate to slide the dome up the other side of the bowl. Invert the cheesecake and transfer crust side down onto a wire rack set in a baking pan lined with parchment paper.
- In a medium saucepan heat cream until just simmering. Turn off heat; add white chocolate. Let stand 3 minutes then gently stir until smooth. Cool to room temperature, stirring often.
- Pour half the ganache over the cheesecake in an even layer. Return cheesecake to refrigerator 30 minutes to set. Repeat with remaining ganache, if necessary rewarming to a pourable consistency; chill cheesecake 30 minutes or up to 2 days, loosely covered.
- Transfer cheesecake to serving platter. Pull a vegetable peeler over white chocolate bar to create curls. Cover cake top with curls. Serve immediately. Makes 12 servings.
From the Test Kitchen
9-inch springform pan
Another option is to bake the cheesecake in a 9-inch springform pan. Line the bottom of the pan with parchment and wrap the outside with an 18-inch piece of foil to prevent water leaking in. Bake as directed and top with crust after cooling. After chilling, loosen edges, release spring, and invert cheesecake onto a cooling rack over a parchment lined baking sheet. Remove pan bottom and parchment. Coat with ganache as directed. Transfer to a serving plate and top with white chocolate curls.
Nutrition Facts (White Chocolate Cheesecake Bombe)
- Per serving:
- 520 kcal ,
- 36 g fat
- (22 g sat. fat ,
- 1 g polyunsaturated fat ,
- 9 g monounsaturated fat ),
- 102 mg chol. ,
- 172 mg sodium ,
- 44 g carb. ,
- 0 g fiber ,
- 41 g sugar ,
- 7 g pro.