Today Dishing: Christmas Decor and White Chocolate Cheesecake

Kicking off the holiday season with an early December ladies lunch serves as motivation to finish  Christmas decorating early. As Christmas nears hectic schedules make it difficult to plan relaxing afternoons.

This week, I hosted one such early season luncheon, which proved quite relaxing. And in lieu of a gift exchange each gal brought a toy to donate to Toys for Tots. A win-win, lunch and giving to a good cause.

This chartreuse Christmas tree inspired the whimsical tablescape.

                                                                             

                                                                            
Green chargers plates, fuschia dishes and napkins reflect the colors of the tree.


Individual flower arrangements tied with chartreuse and fuschia ribbon add to the color palate and make good favors.
                                                                               

Hanging ornaments allow the eye to move up from the table and create another point of interest. I like tables to be elegant but not too serious.

The lunch menu consisted of: charcuterie, and clam shells ( see March 7, 2013 blog for recipe) for appetizers. Caesar salad, lasagne, eggplant parmesan, meatballs and Italian sausage rounded out the main event. In keeping with the Italian theme, molten chocolate cakes and this white chocolate cheesecake were appreciated.

This white chocolate  and cherry cheesecake first appeared in Bon Appetit approximately twenty-two years ago. I am not a cheesecake fan but this one is lighter and not as dense as most cheesecakes. You be the judge.
                                       
CREAMY WHITE CHOCOLATE AND CHERRY CHEESECAKE
8-10 SERVINGS

CHOCOLATE COOKIE CRUST
1 cup chocolate wafer cookie crumbs,
3 tablespoons sugar
1/4 cup (1/2 stick) unsalted butter, melted

CHEESECAKE
2 8 ounce cream cheese packages, room temperature
1 cup sugar
1 tablespoon cornstarch
3 eggs, room temperature
2 tablespoons fresh lemon juice
1 1/2 teaspoons vanilla
1/4 teaspoon salt
3 cups sour cream

WHITE CHOCOLATE FROSTING
12 ounces cream cheese, room temperature
9 ounces imported white chocolate, melted and cooled to room temperature
3/4 cup (1 1/2 stick) unsalted butter, room temperature
1 1/2 tablespoons fresh lemon juice

SOUR CHERRY TOPPING
Makes about two cups
1/2 cup sugar
1 1/2 tablespoon cornstarch
1 16 ounce can tart pitted water-packed cherries, drained (1/3 cup juice reserved)
1/8 teaspoon red food coloring (optional) I suggest using it.
1/8 teaspoon almond extract

For Crust: Grease 8X3 in. cake pan. Line bottom with waxed paper. Grease paper. Mix all ingredients. Pat into bottom of prepared pan. Refrigerate 30 minutes.

For Cake: Preheat oven to 350 degrees. Using electric mixer, beat cream cheese and sugar until very smooth. Mix in cornstarch. Add eggs, one at a time, beating until smooth. Mix in lemon juice, vanilla and salt. Fold in sour cream. Pour into crust-lined pan. Set pan into larger pan. Pour boiling water into larger pan to depth of 1 inch. Bake cake until firm, about 45 minutes.
     Turn off oven. Let cake stand in oven 1 hour. Cool cake in pan on rack. Cover and refrigerate overnight.
     Run metal spatula between cake and pan. Heat underside of pan on heated burner 15 seconds, moving pan back and forth. Invert cake onto plastic-lined plate.  Discard waxed paper and reinvert cake onto platter.

For Frosting: Using electric mixer, beat cream cheese until smooth. Add chocolate and beat until smooth and fluffy.  Beat in butter and lemon juice.
     Set aside 1 cup frosting. Spread remainder over top and sides of cake.  Spoon reserved frosting into pastry bag fitted with star tip. Pipe frosting in 3/4 inch high border around top edge of cake and decoratively around base. (Can be prepared one day ahead and refrigerate) Spoon cherry topping into center of cake. Refrigerate until topping is set, about 30 minutes. Bring to room temperature before serving.

For Cherry Topping: Combine sugar and cornstarch in heavy 1 1/2 quart saucepan. Gradually stir in reserved 1/3 cup cherry juice. Add cherries.  Mix in food coloring, if desired.  Bring mixture to boil over medium heat, stirring constantly.  Reduce heat and simmer until very thick and clear, about 1 minute. Remove from heat and stir in almond extract. Cool until just warm to touch.