Hamilton Beach 840056500 Incredible Cakes, White Chocolate Cheesecake, Dark Chocolate Walnut Cake

Incredible Cakes

White Chocolate Cheesecake

6 ounces white chocolate, chopped	3 8-ounce packages cream cheese,
2 cups vanilla wafer crumbs	room temperature
1⁄4 cup butter or margarine, melted	4 eggs
1 tablespoon all-purpose flour	1 teaspoon vanilla extract
3⁄4 cup sugar
In the top of a double boiler, over simmering water, melt white chocolate. Set
aside and cool slightly.

In a small bowl, combine vanilla wafer crumbs and butter. Press onto bottom and up sides of 9-inch springform pan. Stir flour into sugar. In a large mixing bowl, mix together cream cheese and sugar/flour mixture on Speed 4 or 5 until smooth. Add eggs, one at a time, and beat on Speed 6 or 7 until smooth. Add eggs, one at a time, and beat on Speed 6 or 7 until smooth. Reduce to Speed 3 and add vanilla and melted chocolate. Mix until blended. Pour into prepared pan. Bake in preheated 350°F oven for 45 to 50 minutes or until edges are set. Center will be shaky. Cool then refrigerate. Refrigerate 4 hours before serving. May be prepared 1 to 2 days in advance.

Dark Chocolate Walnut Cake

Cake:	Glaze:
8 ounces semi-sweet baking chocolate	3 ounces semi-sweet baking chocolate
1 cup (2 sticks) butter or margarine	1⁄4 cup milk
1 cup sugar
5 eggs, separated
2 tablespoons flour
3 tablespoons unsweetened baking cocoa
1 cup finely ground walnut

In the top of a double boiler, over simmering water melt white chocolate. Set aside and cool slightly.

In a small mixing bowl, using whisks, beat egg whites on Speed 12 or 14 until stiff but not dry. Set aside.

In large mixing bowl, on Speed 4 or 5, cream butter and sugar until fluffy. Increase to Speed 6 or 7 and add egg yolks, one at a time. Combine flour and cocoa. Reduce to Speed 3 or 4, then add flour mixture to butter/egg mixture and mix until blended. Add chocolate and nuts; mix. Reduce to Speed 1 and add half of beaten egg whites by hand. Pour mixture into greased and floured tube or bundt pan. Bake at 350°F for 50 minutes. The cake will not rise to the top of the pan. A crust will form on the top but the center will be moist. Cool in pan 10 minutes then turn out onto cooling rack. The cake will fall. Let cool completely then drizzle with glaze.

To make glaze, combine chocolate and milk in a small saucepan over low heat. Stir occasionally until melted, then spoon over top of cake, letting glaze drip down sides.

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