I have always had a hard time finding just plain Lindt white chocolate. All my local grocery stores have is the Lindt white chocolate cream filled bars, so the last time I went in search of white chocolate I stumbled upon these Godiva Vanilla Bean white chocolate bars. And I think Godiva is a suitable substitute for Lindt. I went ahead and bought a couple of extra bars to keep on hand just in case. I never know what my local HEB will have from one week to the next.
Godiva Vanilla Bean White Chocolate Cheesecake with Peach Topping
- ¾ cup all purpose flour
- ¼ cup whole wheat flour
- 2 tablespoons granulated sugar
- 2 tablespoons firmly packed brown sugar
- 1/8 teaspoon salt
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground cinnamon
- ½ cup unsalted butter, cut into ½ inch cubes chilled
- 1 tablespoon cold water
WHITE CHOCOLATE CHEESECAKE FILLING
- 7 ounces Godiva Vanilla Bean White Chocolate, finely chopped
- 1 ½ pounds cream cheese softened
- ½ cup granulated sugar
- 1 ½ teaspoons vanilla extract
- 1 teaspoon finely grated lemon zest
- 4 large eggs
- ½ cup sour cream
- 2 medium-sized ripe peaches
- 1/3 cup apricot preserves
- 1 tablespoon water
MAKE THE CRUST
- Position a rack in the center of the oven and preheat the oven to 350 F. Lightly grease the bottom and sides of a 9 x 3 inch springform pan. Cut an 18 inch square of heavy duty aluminum foil and wrap the foil around the outside of the pan.
- Place the flours, sugars, salt, ginger, and cinnamon in the bowl of a food processor and process until blended. Add the butter and process until the mixture forms coarse crumbs. Add the water and process until the dough starts to come together. Press the dough into an even layer over the bottom of the prepared pan.
- Bake the crust for 25 to 30 minutes, until it is just beginning to brown. Place the pan on a wire rack to cool completely. Reduce the oven temperature to 325 F.
MAKE THE FILLING
- Place the white chocolate in a stainless steel bowl and set the bowl over a medium saucepan filled one-third of the way with barely simmering water. Heat the chocolate, stirring frequently, until it is completely melted and smooth. Remove the bowl from the saucepan and let the chocolate cool until tepid.
- In the bowl of an electric mixer, using the paddle attachment, beat the cream cheese at medium-low speed until creamy, about 2 minutes, scrapping down the sides of the bowl as necessary. Gradually add the sugar and beat until blended. Mix in the vanilla extract and lemon zest. Add the eggs one at a time, mixing well after each addition and scrapping down the bowl as necessary. Add the sour cream and mix until blended. Add the tepid white chocolate and mix until blended.
- Scrape the batter into the cooled crust. Place the pan in a roasting pan or large baking pan. Pour enough hot water into the roasting pan to come up to 1 inch up the sides of the springform pan. Bake the cheesecake in the water bath for 65 to 75 minutes, until the top of the cake is set but slightly wobbly (the cake will set completely as it cools).
- Remove the cake pan from the water bath, transfer to a wire rack, and carefully loosen the foil. Immediately run the tip of a paring knife around the sides of the pan, to prevent the top from cracking. Let the cake cool completely.
- Refrigerate the cheesecake for at least 4 hours before making the topping.
MAKE THE TOPPING
- Cut the peaches in half and discard the pits. Slice the peach halves about 1/8 inch thick. Arrange a circle of peach slices, overlapping them slightly, around the edge of the chilled cheesecake. Arrange another circle of wedges in the center, facing the opposite direction, covering the cheesecake completely.
- Refrigerate the cake for at least 1 hour before serving.
- To serve, slice the cheesecake with a sharp thin bladed knife, dipping the blade in hot water and wiping dry after each slice.
Store without topping, in the refrigerator, covered, for up to 5 days; with the topping, refrigerate, loosely covered, for up to 8 hours.