El Rey White Chocolate Amaretto Cheesecake

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In 2014, for the second year in a row, Chocolates El Rey’s Icoa white chocolate has been named best white chocolate in the world at the International Chocolate Awards. This recipe, from Joseph Bannister, the Executive Chef at Rose Hill Manor, features this unique white chocolate.
For the crust:

2 cups graham cracker crumbs

1/4 c sugar

Big pinch salt

1 stick melted butter

Pre-heat oven to 350 degrees. In mixing bowl, mix together crumbs, sugar, and salt. Add butter and mix well. Press evenly into the bottom of a 9 or 10 inch spring form pan and bake for 12-15 minutes, until lightly browned. Let cool and turn oven down to 300. While the crust cools, make the filling

For the filling:

1 1/2lbs softened cream cheese

1 cup sugar

1/4 tsp salt

2 Tbsp AP flour

3 eggs

9 oz El Rey white chocolate

1/4 cup heavy cream

1 cup sour cream

1/4 cup Amaretto

1 1/2 tsp almond extract

 

In a bowl of a stand mixer, cream together cheese, sugar, salt, and flour on medium speed. Add eggs one at a time, letting each one fully incorporate. Mix cream and chocolate and melt in microwave in 30 second bursts, stirring between each one until fully melted. Add sour cream to cream cheese mixture, then chocolate mixture, followed by amaretto and almond extract. Mix well. Pour over cooled crust in spring form pan. Bake at 300 degrees for about an hour, checking at 40 minutes for doneness. Cheesecake is done when center is set. Let cool in fridge for at least 4 hours before slicing.

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