White Chocolate Marscapone Cheesecake

White Chocolate Marscapone Cheesecake

Recipe of: Jeanne Marie and Nancy Chambers  

Prepare base of 7x3 inch push pan (a 7 inch springform pan would work too)with 
parchment paper or non-stick spray.
I only cover the base, not the sides.

Cookie crust:
15-20 Oreos, depending on how thick you like your crust(or you could use chocolate grahams, or other cookies, if you prefer)
3-4 TBS melted butter

Chop the whole cookies in food processor until fine crumbs. 
Mix in the melted butter. Just enough to moisten crumbs, not dripping wet. 
Press into bottom of your prepared pan. Place in freezer while preparing batter. Approximately 15 minutes is usually enough.

White Chocolate Mascarpone Cheesecake :
16 ounces softened cream cheese
3/4 cup mascarpone, room temp
1/4 cup sugar
2 tsps vanilla extract
*2 eggs (add last!)
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3/4 cup good white chocolate(I prefer Lindt or Callebaut)
1/4 cup heavy cream(half n half will work too)

Directions:
Melt your white chocolate and heavy cream together.
I do this in the microwave but you could use double boiler method.  I do this first, then set aside until needed.

Combine all your ingredients (except eggs) until smooth and creamy, and add the white chocolate mixture. I'll admit I've been using my food processor to do this for over 30 years.
Once your batter is smooth (no lumps)then add your 2 eggs, just until combined. Pour into your prepared crust. I added some mini Oreos to this batter. You could also chop some full size cookies and fold them in. I tap out any air bubbles by tapping my pan on the counter gently several times. The bubbles will rise to the surface, if there are any. You can swirl a toothpick, or knife in your batter to break up any bubbles, if needed.

Loosely cover with foil.
I added a cup of water to my pot. I don't like my cheesecake to touch the water at all, so I set it on my egg rack that has feet above the water. You could use a trivet.

Pressure cook 38 minutes, 10 minutes NR.
After it's done cooking, I let it set at room temp for half an hour, and then chill overnight.
Cheesecakes really do taste best if you wait! I usually make mine the night before I plan to serve them.
If impatient, chill for at least 6 hours and you could cheat and put it in the freezer for a little while...
I might have done this before.

After cheesecake is chilled, then unmold your cake from the pan. I run a sharp knife around edge of the ring before trying to unmold it.
Once your cake is fully chilled and unmolded you can add your ganache. (Unless you only want ganache on the top of your cheesecake.)

Ganache:
1/2 cup chocolate chips (we prefer semi sweet or dark chocolate, but you could use milk chocolate or even white chocolate)
1/2 cup heavy cream
I also use the microwave to do this. It works best if you do a minute, blend, then another minute and blend... just until you can whisk it smooth.
You could also do this carefully on your stovetop. If you do you'll need to do it on low and keep whisking it, so it doesn't scorch.
I let my ganache cool slightly and then ladle some on top until it covers the surface.

I used leftover ganache and whipped it until it was fairly stiff. Then piped it on top with a 1M star tip, and added mini Oreos.