WHITE CHOCOLATE CHEESECAKE
Crust:
� c. ground blanched almonds
� c. quick cooking rolled
oats
� c. graham cracker crumbs
� stick (6 Tbsp.) unsalted
butter, melted
� c. sugar
Filling:
1 lb. cream cheese
1 c. sugar
9 oz. white chocolate
pinch of cream of tartar
1 tsp. vanilla
2 c. sour cream
4 large eggs, room temperature
1 Tbsp. powdered sugar
In a bowl, combine almonds, oats, cracker crumbs, butter
and sugar. Press into bottom and 2 inches up sides of a
buttered 9-inch spring-form pan. Bake in preheated 350 � F. oven
for 5 minutes. Let cool in pan on a rack. In a large bowl
blend cream cheese, vanilla and sugar. Stir in sour cream.
Melt chocolate in top of a double boiler or microwave oven.
Stir into cream cheese mix. In a bowl, beat egg whites until
frothy, add cream of tartar and beat until they hold soft
peaks. Beat in powdered sugar and beat until stiff.
Stir 1/3 of the whites into the chocolate mixture and
fold in remaining white gently, but thoroughly. Spoon filling
into the crust and bake at 325 �. for 45 minutes. (Cheesecake
will not set.) Turn off heat. Prop oven door open 1 inch. Let
cheesecake stand in oven 2 hours or until cool. Chill at least
12 hours.
CHRISTMAS EVE WHITE CHOCOLATE CAKE
1�lb. white chocolate
� c. boiling water
1 c. oleo or butter
1 c. sugar
4 eggs, separated
1 tsp. vanilla
2 �c. flour
1 tsp. soda
1 tsp. salt
1 c. buttermilk
1 c. chopped pecans
1 c. flaked coconut
Melt chocolate in water. Cool. Cream oleo and sugar.
Add egg yolks, one at a time, beating well after each addition.
Add chocolate and vanilla. Sift flour, soda and salt together.
Add to creamed mixture alternately with buttermilk. Fold in
stiffly beaten egg whites. Stir in pecans and coconut gently.
Place in greased 13 x 9-inch pan. Bake in preheated 350� F. oven
for 25 to 30 minutes. Cool. Then remove from pan.
WHITE CHOCOLATE CAKE
4 oz. white chocolate, melted
in a double boiler
1 c. butter or oleo
2 c. granulated sugar
4 eggs
1 tsp. vanilla
1 1/2 c. sifted flour
1 tsp. baking powder
1 1/2 c. shredded or flaked
coconut
1 c. buttermilk
1 c. chopped pecans
Melt chocolate in double boiler. Cream butter with
granulated sugar. Add eggs one at a time and mix. Add vanil-
la; mix. Add flour; mix. Add baking powder; mix. Add
coconut and mix. Add buttermilk; mix. Add pecans and lastly
add chocolate; mix. Divide evenly the batter and put into
three round cake pans that are either nonstick or greased and
floured. Bake at 325 � F. for 25 or 30 minutes or until center
springs back when pressed.
Cream Icing:
4 oz. white chocolate, melted
in double boiler
0� c. butter or oleo
3 Tbsp. cream
4 oz. melted white chocolate
3 c. sifted confectioners
sugar
1 egg yolk
� tsp. vanilla
Cream butter with cream. Add chocolate and mix. Add
confectioners sugar, egg yolk and vanilla. Mix well. Frost
cake when cool.
WHITE CHOCOLATE PEANUT BUTTER CANDY
2 lb. melted white chocolate
1 lb. creamy peanut butter
1 lb. melted milk chocolate
Mix together white chocolate and peanut butter and pour
in 13 x 9-inch pan. Let sit for a few minutes. On top of this
mixture, spread milk chocolate. Let sit before cutting.
WHITE CHOCOLATE FUDGE (MICROWAVE)
2 � c. sugar
1 (5 oz.) can evaporated milk
� c. butter or margarine
1 c. Marshmallow Creme
8 oz. white cocoa butter
coating (white chocolate),
grated or finely chopped
1 c. chopped nuts or coconut
Combine sugar and evaporated milk in 2 quart Mix-N-Pour
bowl. Stir well; add butter. Microwave (High) uncovered 4 to
5 minutes or until mixture boils, stirring once. Insert
microwave candy thermometer and microwave (High) 5 to 7 minutes
or until temperature reaches 240 degrees, stirring twice. Remove
thermometer. Stir in Marshmallow Creme, cocoa butter and
coating until melted. Add nuts and coconut. Stir well. Pour
into buttered 8-inch square pan.
WHITE CHOCOLATE-COCONUT CAKE
� lb. white chocolate,
coarsely chopped
�c. water
1 c. butter, softened
1 � c. sugar
4 eggs, separated
2 � c. sifted cake flour
1 tsp. baking soda
1 c. buttermilk
� c. chopped almonds,
lightly toasted
1 c. flaked coconut
� c. sifted cake flour
�c. sugar
1 c. seedless raspberry jam
Whipped Cream Frosting (recipe
follows)
1 c. flaked coconut
1 �oz. � c.) grated
white chocolate
Combine chocolate and water in top of a double boiler;
bring water to a boil. Reduce heat; cook, stirring constantly,
until chocolate melts. Remove from heat; cool. Cream butter;
gradually add 1 � cups sugar, beating well at medium speed of
an electric mixer. Add egg yolks, one at a time, beating well
after each addition. Stir in white chocolate mixture. Combine
2 � cups flour and soda; add to creamed mixture alternately
with buttermilk, beginning and ending with flour mixture. Mix
after each addition. Combine almonds and coconut; dredge with
1/4 cup flour, stirring to coat well. Stir into batter.
Beat egg whites (at room temperature) until soft peaks
form; add 1/4 cup sugar, 1 tablespoon at a time, and beat until
stiff peaks form. Fold into batter. Pour into 3 greased and
floured 9-inch round cake pans. Bake at 350 � for 20 to 25
minutes or until a wooden pick inserted in center comes out
clean. Cool in pans 10 minutes; remove layers and cool com-
pletely on wire racks. Place 1 cake layer on cake platter;
spread with 1/2 cup raspberry jam. Top with second layer of
cake and spread with remaining jam; top with third cake layer.
Frost sides and top with whipped cream frosting. Sprinkle
coconut on sides of cake; sprinkle grated chocolate on top of
cake. Cover and chill. Yield: One 3 layer cake.
Whipped Cream Frosting:
2 c. whipping cream
2 Tbsp. sifted powdered sugar
Beat whipping cream at medium speed of an electric mixer
until foamy; add powdered sugar (1 tablespoon at a time) and
beat until soft peaks form. Yield: 4 cups frosting.
WHITE CHOCOLATE FILLING
2 � c. sugar
� c. margarine
3� c. milk
2 c. small marshmallows
� lb. white chocolate
1 c. pecan pieces
Combine sugar, margarine, milk, marshmallows in a
2-quart container. After boiling, add chocolate pieces and
stir until melted. Add pecans or walnuts. Store in airtight
container or use as directed.
SHIRLEY'S WHITE CHOCOLATE COOKIES
(1 lb.) box Ritz crackers
creamy peanut butter
2 to 3 lb. white chocolate*
*More or less, depending on amount of cookies to be
made.
Spread peanut butter between 2 crackers and set aside.
Melt chocolate in a double boiler until well melted. (Don't
let water touch bottom of pan that contains the melted choco-
late.) Place peanut butter cookie on top of a fork and dip into
melted chocolate. Lift up and let excessive chocolate run off.
Place cookie on Reynolds Wrap and let dry for 1 hour. Continue
the process until all chocolate is used up.
WHITE CHOCOLATE SALTIES
1 lb. white chocolate
2 Tbsp. shortening
3 c. pretzel sticks
1 c. salted peanuts
Combine chocolate and shortening in top of a double
boiler; bring water to a boil. Reduce heat to low; cook until
chocolate melts. Pour chocolate mixture into a large mixing
bowl. Stir in pretzels and peanuts; spread in a buttered 15 x
10 x 1-inch jelly roll pan. Chill 20 minutes or until firm;
break into pieces. Store in airtight container. Yield: 1 �
pounds.
