White Chocolate Cheesecake

from Pastry Chef Patricia Williams*, Smoke Jazz

Chef Patricia Williams will be at the New Taste of the Upper West Side event this weekend.

White chocolate Cheesecake
Serves 5 individual 4 oz. containers

8 oz. soft cream cheese ( leave out room temp for 30 minutes)
2 large eggs
1 /2 tsp vanilla extract
5 oz. white chocolate
4 oz crème fraiche

Place the chocolate in a bowl and place over a pot of boiling water. Do not let the bottom of the bowl touch the water.In a standing mixer beat the cream cheese with the whisk attachment until very fluffy about 5 minutes. Scraping down the sides with a spatula 3 times within the 5 minutes. Add the eggs one at a time beat and scrape down the sides.Then add the vanilla. fold the crème fraiche into the melted chocolate until smooth. Fold the crème cheese mixture into the white chocolate mixture. Spray each of the molds with pam or vegetable spray and pour the mixture into each of the molds.

Set the oven at 300 degrees for a convection or 325 for a conventional oven.
Place in a pan with 4 each sides and put boiling water till half way up the sides of the molds and cover with aluminum foil. Bake for 50 minutes

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