White Chocolate Cheesecake Log
Apr
This version requires a little more time as the cheesecake is baked then molded
Choice of chopped chocolate, chopped nuts, nut crunch, chocolate balls-to be used as a garnish
Preheat oven to 350. Mix cream cheese and sugar until blended. Mix in melted white chocolate. Add eggs and vanilla extract. Mix until smooth.
Place mixture into a 9x13 pan; disposable is fine. Bake cheese mixture for 50 Minutes, stirring the entire mixture every 10 Minutes to prevent browning.
Remove from oven and let cool. Line large log mold with an acetate sheet. Spoon cooled cheesecake mixture into the mold. Smooth top with a spatula and tap firmly on the counter to get rid of air bubbles. Freeze until solid.
Melt milk chocolate in a double boiler or microwave. Spread a thin layer of chocolate on the flat side of the log while still in the mold. Let chocolate set. Remove cheese log from mold by pulling up the overhanging acetate and place on a tray or cooling rack.
Heat the heavy cream until hot; do not boil. Combine remaining melted milk chocolate and hot heavy cream and whisk to form a smooth, shiny glaze. Let sit a few minutes until it cools off a bit.
Starting at one end pour chocolate ganache over the top of the log and allow to drip down the sides to cover. Let it set. Melt white dairy chocolate and drizzle over hardened glaze.
Sprinkle with desired topping. Refrigerate until serving. Do not freeze after glazing.