Cheesecake Under Wraps
cheesecake recipe (see below)
Cheesecake serves 8.
Several days in advance, make candy pieces and bow: To make 12 candy side pieces, cover square patterns with waxed paper cut to fit; use angled spatula to coat pieces with melted white candy. Remove candy square from waxed paper backing and place on a clean waxed paper sheet; refrigerate to set completely.
Repeat same process using triangle patterns for 12 candy top pieces; place over small flower former to dry.
To make 12 bow loops, cut 12 strips of freezer paper 6 in. x 1 in.. With shiny side of paper up, coat paper with melted candy using spatula. Lift pieces and clean edges with fingertips.
Set pieces aside for 1 1/2 minutes until candy begins to get firm. Press ends together, place on cookie sheet and refrigerate to set. Carefully remove freezer paper.
To make 2 flat streamers, cut 2 strips of freezer paper 6 in. x 1 in., with notch cut at one end. Repeat coating and drying process for bow loops, drying flat instead of pressing ends together.
When set, pipe stripes on all candy pieces using melted cocoa candy in cut parchment triangle. Let set.
To make center base, pipe a 2 inch circle of white candy; refrigerate to set. Attach 6 bow loops with melted candy. Attach remaining 6 loops in alternating spaces with melted candy.
Attach flat ribbon pieces. Refrigerate bow to set, supporting loops with crushed waxed paper.
Bake and cool cheesecake following recipe directions. Refrigerate until ready to decorate. Position side squares, top triangles and bow on cheesecake.
Prepare pans: Fit a cake board into the bottom of the springform pan. Wrap outside of the pan with aluminum foil. Butter the sides of the pan (inside only).
3 1/2 cups graham cracker crumbs
3/4 cups sugar
1 stick melted butter
Mix ingredients and firmly press mixture into bottom of prepared pan; set aside. Use approximately 1 cup of crumbs in 9 in. pan. Store remaining crumbs in a plastic bag at room temperature.
1 3/4 lbs. cream cheese, at room temperature
2/3 cups sugar
14 oz. White Candy Melts®*, coarsely chopped
1 teaspoon Wilton Clear Vanilla Extract
1 1/4 cups whipping cream
*brand confectionery coating
Place cream cheese and sugar in mixing bowl. Using electric mixer, cream mixture until smooth. Add eggs, one at a time, while mixing.
Melt White Candy Melts following package directions. Cool 7-10 minutes**. Add cooled candy, vanilla and whipping cream to cream cheese mixture. Blend well. Pour batter into prepared pan.
To Bake: Place aluminum foil-wrapped pan into a large ovenproof pan or dish. Pour hot water into large pan until it reaches 1/2 in. up sides of pan. Bake in center of a preheated 300oF oven for about 2 hours.
To test for doneness, gently shake the pan. The top of cake should move as one solid piece. There should be no soupy movement in center. Cake will set completely when refrigerated.
Remove from oven to cool. Refrigerate overnight or for 12 hours. To Unmold: Run a straight edge spatula around edge of pan. Release spring and remove ring. Smooth sides of cheesecake with a wet spatula.
Refrigerate until ready to serve. Cake keeps well in refrigerator, well covered, for up to one week.
**It is important that candy be cooled, but still liquid. If too hot, candy will get lumpy when added to batter.
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