White Chocolate Raspberry Cheesecake


I have been meaning to post this since early summer when we enjoyed it at the cottage during a torrential rain and subsequent power outage.  But truth be told-I borrowed the recipe from Sister #3 and then subsequently lost it.  Thankfully, with diligent searching she was able to find an on line copy because D says-this is the best cheesecake on the face of the earth!  It has lots of steps and is very time consuming, but more than worth it:

White Chocolate and Raspberry Cheesecake Crust
18 vanilla wafer cookies
1 cup almonds, toasted
4 1/2 T unsalted butter, melted

4 oz imported white chocolate (such as Lindt), chopped
2 8-oz packages cream cheese, room temperature
2/3 c sugar
2 t vanilla extract
3/4 t grated lemon peel
2 large eggs

3/4 c fresh raspberries or frozen unsweetened, thawed, drained

1 8-oz container sour cream
3 T sugar
1/2 t vanilla extract

2 1/2-pint baskets raspberries or one 1-pint basket strawberries
1/2 c seedless raspberry jam

For crust:
Preheat oven to 350 F. Place large piece of foil on heavy large baking sheet. Set 8×2-inch bottomless heart-shaped cake pan atop foil. (If unavailable, use 8-inch spring form pan; omit foil.) Wrap foil around outside and 1 inch up sides of pan. Butter foil and pan. Finely grind cookies and almonds in processor. Add butter and blend until mixture forms very moist crumbs. Using plastic wrap as aid, press crumbs firmly onto bottom and 2 inches up sides of pan. Bake until golden, about 10 minutes. Cool. Maintain oven temperature.

For Filling:
Melt white chocolate in top of double boiler over simmering water until smooth, stirring often. Remove from over water. Using electric mixer, beat cream cheese, sugar, vanilla and peel in large bowl until smooth. Add eggs 1 at a time, beating just until combined. Beat in white chocolate.

Spoon half of batter into crust. Top with 3/4 cup berries. Spoon remaining batter over. Bake until edges of cake are set but center 3 inches still moves when cake is shaken, about 45 minutes. Cool 20 minutes. Maintain oven temperature. Using fingertips, press down gently on edges of cheesecake to flatten slightly.

For topping:
Whisk sour cream, sugar and vanilla in bowl. Spoon over cake, spreading to edge of pan. Bake 5 minutes. Transfer cake in pan to rack. Run small knife around sides of cake. Cool completely. Chill cake overnight.

Fold down foil along sides of pan. Lift cake pan off cheesecake. Transfer cheesecake to platter, discarding foil. Cover cake with berries. Bring jam to simmer in small saucepan, stirring often. Gently brush jam over berries. Can be prepared 3 hours ahead; chill.

Kath’s quote: “There is something in the red of a raspberry pie that looks as good to a man as the red in a sheep looks to a wolf.”-E. W. Howe

posted under Desserts

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