thanks to Sara Malkin for this great treat.

I actually love making this all year. In the summer I top it with a fresh berry coulis of whatever berry is seasonal at the time. In the winter, you can opt for a heavier sauce, maybe brandy, or dark chocolate.

4 (1 ounce) squares white chocolate

3 (8 ounce) packages cream cheese

3/4 cup white sugar

1/4 cup all-purpose flour

3 eggs

1 1/2 cups heavy whipping cream

1/2 teaspoon vanilla extract

1.5 cups finely chopped white chocolate

1 cup oreo crumbs
1/2 cup butter

Personally, I like an oreo crumb crust, especially with this cheesecake, but if you prefer graham cracker go for it. To make the oreo crust, I usually measure by looking, but it’s usually about double the amount of crumbs to butter. Melt butter, mix into crumbs (with hands) and spread evenly along the bottom of a 10 inch springform (or just round) tin. I like to play with thickness of the base, sometimes I make a very thin crust, others, much thicker. Play with it.
(Yes, Sara says you can play with your food)

Preheat the over to 300 degrees. Place the cream cheese, sugar, and flour in a mixer and beat until fluffy. Beat in the eggs one at a time, making sure you mix well after each egg. Scrape down the sides to make sure all the cheesy goodness is getting mixed. Melt the white chocolate in a double boiler. With white chocolate it’s REALLY important to make sure you don’t get any water in with it, or that you don’t leave it. Both will make the chocolate burn, and white chocolate is SO delicate. After chocolate is nicely melted, mix into the cream cheese mixture. I have also played with the amounts of white chocolate, and it all works, so do what tastes good to you. Keep the mixer on low, and add in the vanilla, and heavy cream until well blended. Pour into the tin.

Most people make cheesecake in a water bath, but this has turned out disasterously for me in the past. Instead, I take a shallow saucepan, fill it with water, and put it on the bottom rack, or even the bottom of the oven. This keeps moisture in the oven so the cheesecake doesn’t crack, without the risk and burden of a water bath. Place the cheesecake in the oven at 300 for 50 to 60 minutes until centre is firm.

Let sit and refrigerate as long as possible before eating. If you manage to do this, let me know how.