Cheesecake Is Worth the Weight

So, your busy schedule is going to force you to pass on invitations to some of those posh holiday bashes in Newport Beach and Bel-Air? Or maybe you’re like us and not even invited?

Not to worry. Kimberlie Carroll and Barbra Colucci will provide you with a taste (make that a portion) of the culinary merriment enjoyed at those affairs, right here, today.

Through their company--Culinary Dreams in Newport Beach--they cater a slew of upscale parties in some of the nicest neighborhoods in the Southland, including the enclaves mentioned above.

And one of the hits of any event handled by the pair is Nonna’s Favorite Cheesecake, named for Carroll’s grandmother. It’s a rich, velvety delight made with white chocolate and topped with a white chocolate mousse and fresh berries, all resting on a crust of cookie crumbs.

It’s a surprisingly simple dish to make (including baking time, figure a little over one hour), although you must wait an agonizing 12 hours to sample it after it’s done.

Also surprising is that it comes from two people who lead classes twice a month at Robinson’s in Fashion Island on low-fat, low-cal cooking.

But it is the holidays, and besides, says Colucci, “we can do anything.” A look at their resumes substantiates that notion. Carroll is an accomplished restaurant chef who has written several cookbooks.

Colucci managed restaurants before teaming up with Carroll a little more than a year ago. The restaurant experience, she says, gave her knowledge of the best purveyors, so that “when we started the business and determined we would use nothing but the best and freshest of ingredients, I knew exactly where to get them.”

In addition to large parties, Carroll and Colucci cater small family affairs, corporate parties and, beginning early next year, will be providing pastries to a select few restaurants in the area.

NONNA’S FAVORITE CHEESECAKE

2 pounds cream cheese, softened

1 cup sugar

4 eggs

4 tablespoons whipping cream

10 ounces white chocolate, melted

In large bowl, whip cheese and sugar until smooth. Add eggs one at a time, beating one minute between each and scraping side of bowl as necessary. Add cream and blend. Gently fold in melted white chocolate. Pour over crust and bake in preheated 350-degree oven for one hour. Allow to cool for three hours before adding topping.

Chill in refrigerator overnight. (Makes 12-16 servings).

Crust

2 cups chocolate cookie crumbs

1/4 cup butter

For crust, blend cookie crumbs and butter in food processor. Press on bottom of 9-inch springform pan.

Topping

2 cups whipping cream

1/2 cup white chocolate, melted

Dark chocolate shavings for garnish

2 cups fresh berries

Beat whipping cream until soft peaks form. Add melted chocolate and continue beating on high until stiff peaks form. Top cheesecake with mousse and finish with dark chocolate shavings and berries.