Chef Jason Sopel
Chaise Café
A lighter cheesecake with bold vanilla flavours accented by sea salt.
Ingredients
Chocolate crust
2 cups oreo crumbs
3 Tbs butter, melted.
Filling
12 oz. white chocolate, chopped
3, 8 oz packages of cream cheese
1 1/4 cup of sugar
1/4 tsp of salt
1/2 cup sour cream
2 tsp of vanilla extract
3 eggs.
1 vanilla bean pod
Method
- Preheat oven to 375°F
- Mix oreo crumbs and butter in food processor or by hand. Press into 9 inch” spring form pan
- Bake in oven for 10 minutes. Set aside to cool
- Melt white chocolate in a metal bowl over pot of simmering water until smooth. Let cool.
- In mixing bowl, beat cream cheese until smooth. Add sugar and mix until blended.
- Add salt, sour cream and vanilla extract.
- Cut vanilla pod lengthwise and scrape the insides with knife.
- Add to cream cheese mixture. Beat in eggs one at a time on low speed.
- Reduce oven temperature to 300°F.
- Pour over cooled chocolate crust. Wrap the bottom of the pan in tin foil and place inside large roasting pan with 1” of water.
- Bake for 65-70 mins or until centre is set.
- Cool. Chill overnight. Garnish with sea salt.
Yield 1 cake
