INGREDIENTS

Servings: 48 servings or 4 cheesecakes, 12 slices each
  •   Crust:
  • 1 lb. OREO Base Cake
  • 12 oz. butter, melted
  •   Filling
  • 6 lb. cream cheese, softened
  • 2 lb. sugar
  • 2 lb. sour cream
  • 1/3 cup flour
  • 2 oz. coffee concentrate, thawed
  • 4 tsp. vanilla
  • 16 each eggs
  •   White Chocolate Ganache
  • 12 oz. white baking chocolate
  • 8 oz. whipping cream
  • 1 oz. cocoa powder

NUTRITION FACTS

Nutritional facts are based on a single serving
Calories 490
Total fat 36g
Saturated fat 20g
Trans fat 1.5g
Cholesterol 155mg
Sodium 350mg
Carbohydrate 34g
Dietary fiber 0g
Sugars 28g
Protein 7g
Vitamin A 25%DV
Vitamin C 0%DV
Calcium 10%DV
Iron 8%DV

DIRECTIONS

  1. Crust:  Mix base cake and butter. Press one fourth of the crumb mixture firmly onto bottom and 1/2 inch up side of each of four 9-inch springform pans. Bake at 325°F for 8 min. Cool. Wrap bottoms of pans in foil; set aside.
  2. Filling:  Place cream cheese and sugar in 20-qt. mixing bowl fitted with paddle attachment. Beat on low speed until well blended, scraping often to avoid lumps. Add sour cream, flour, coffee and vanilla; mix well. Add eggs, one at a time, mixing on low speed just until blended after each addition.
  3. Pour  batter evenly into prepared pans. Place in two full-hotel pans. Add enough hot water to hotel pans to come 2 inches up sides of springform pans.
  4. Bake  1 hour 30 min. or until centers are almost set. Remove from waterbath to wire racks. Cool completely. Refrigerate for at least 4 hours. Run small knife or metal spatula around rim of each pan to loosen cake; remove rims of pans.
  5. White  Chocolate Ganache: Melt white chocolate while stirring constantly. Add cream; stir until well blended. Allow ganache to cool to 100 degrees. Pour over top of cheesecake and using a spatula spread ganache over the top and allow to drip down the sides; sprinkle edges lightly with cocoa powder.
  6. Allow  ganache to set completely then cut each cheesecake into 12 slices to serve.
  7. Serving suggestion

    Serve with a rosette of whipped cream and a chocolate coffee bean with or without the dusting of cocoa powder on the edge.

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