6/06/2017
White Chocolate Raspberry Cheesecake
(crust)
11 whole chocolate graham crackers
4 T unsalted butter, melted
2 T granulated sugar
(filling)
8 oz. white chocolate, chopped
1/4 cup heavy cream
5 x 8 oz. packages cream cheese at room temperature
1 cup granulated sugar
3 large eggs
(sauce)
2 pints raspberries
1/2 cup granulated sugar
1 T framboise or kirsch
1 t fresh lemon juice
(decoration)
white chocolate curls
1/2 pint raspberries
>how to make<
(crust)
11 whole chocolate graham crackers
4 T unsalted butter, melted
2 T granulated sugar
(filling)
8 oz. white chocolate, chopped
1/4 cup heavy cream
5 x 8 oz. packages cream cheese at room temperature
1 cup granulated sugar
3 large eggs
(sauce)
2 pints raspberries
1/2 cup granulated sugar
1 T framboise or kirsch
1 t fresh lemon juice
(decoration)
white chocolate curls
1/2 pint raspberries
>how to make<
(crust)
*Preheat the oven to 350 degrees.
*Place graham crackers in a food processor fitted with the metal chopping blade.
*Process until they form fine crumbs.
*Transfer to a 10" springform pan.
*Add the melted butter and the sugar.
*Toss together well, then press into the bottom of the pan.
*Bake for 10 minutes, then set on a wire rack and cool completely.
(filling)
*In a small saucepan, melt the white chocolate with the cream over low heat, stirring occasionally until smooth.
*Set aside to cool.
*In the 4.5 quart bowl of a heavy duty electric mixer using the paddle attachment, beat the cream cheese and sugar until well blended.
*Beat in the eggs one at a time; continue mixing for 3 minutes.
*Pour in the cooled white chocolate mixture.
*Mix at low speed until incorporated.
*Pour the filling into the pan and smooth the top.
*Bake the cheesecake for 1 hour and then turn off the oven without opening the door.
*Allow the cake to cool in the oven for 2 hours.
*Remove the cake from the oven and place it on a rack to cool completely.
*Cover and refrigerate for at least 8 hours or up to 3 days.
(sauce)
*Place the raspberries in a medium bowl.
*Sprinkle the sugar, framboise or kirsch, and lemon juice on top; let rest for 15 minutes.
*Mash the berry mixture with a fork, then push the rough a fine mesh sieve, discarding the seeds.
(finish)
*Before serving uncover the cake.
*Garnish the top of the cake with white chocolate curls.
*Arrange the berries all over the curls.
*Cut the cake into slices and serve with the raspberry sauce swirled on each serving plate.
-makes 10 to 12-
Note: This recipe was found in "Chocolate Passion".
Labels: cheesecake recipe, Raspberry sauce recipe, white chocolate cheesecake recipe, white chocolate raspberry cheesecake recipe
