This particular version of cheesecake is extremely outrageous, combining sweetness with just a hint of heat. If you think dark chocolate is great with chili, just wait until you get a taste of white chocolate with chili. The combination of cream cheese, Mascarpone and heavy cream makes for a very dense, rich cheesecake.
This recipe calls for cookie crumbs as the base. The last time I made this, I used graham cracker crumbs because I had a limited amount of time to get this done for company. Feel free to get creative. Crushed Nilla wafers maybe? It also calls for 14 oz of white chocolate. Make it a high quality brand. I used Ghirardelli the last time around.
You will also need an 8-inch springform pan.
1.5 cups cookie crumbs
1 stick melted butter
8 oz of cream cheese, softened
1 cup heavy cream
9 oz Mascarpone cheese, softened
1/4 cup granulated sugar
3 tbsp Trappist hot pepper jelly
14 oz white chocolate, melted
Line the bottom of an 8-inch springform pan with parchment paper. This will make it easier to transfer the cheesecake to a serving dish when done.
Combine the cookie crumbs and melted butter thoroughly in a medium-sized bowl. Press onto the base of the springform pan. Refrigerate for at least 15-20 minutes.
To melt the white chocolate, place in the top of a double boiler over gently simmering (not boiling) water and stir constantly until melted.
Beat softened cream cheese in the bowl of an electric mixer until it is smooth. Add the rest of the ingredients, and beat until smooth.
Pour the mixture into the chilled springform pan and smooth the top. Refrigerate for a minimum of 3 hours.
Prior to serving, garnish the top with Ghirardelli white chocolate morsels.