Friday, December 15, 2006

Raspberry White Chocolate Cheesecake

Raspberry White Chocolate Cheesecake

(I talked about this recipe here)

for the crust:
9 ounces chocolate wafer cookies, broken into pieces
6 tablespoons unsalted butter, melted

for the filling:
8 ounces raspberries - fresh or frozen, thawed (if you use frozen, make sure they are unsweetened)
6 ounces white chocolate, finely chopped
32 ounces cream cheese, softened
1 1/3 cups granulated sugar
2 tablespoons all-purpose flour
4 large eggs
2 tablespoons heavy cream
2 teaspoons vanilla
1/2 teaspoon almond extract

optional: additional fresh raspberries and white chocolate for garnishing

to make the crust:
Preheat oven to 325.
Grease a 9-inch springform pan. Double wrap the outside of the pan with two layers of aluminum foil.
Place wafers in a food processor and process until coarse crumbs are formed.
Add butter and process until crumbs are evenly moistened.
Press crust mixture firmly onto the bottom and halfway up the sides of the pan.
Bake at 325 for 8 minutes.

to make the filling:
Puree raspberries in a food processor or blender. Measure 1/2 cup of puree for filling and set aside; reserve the remainder for a later use.
Stir white chocolate in a small bowl set over a saucepan of simmering water until melted and smooth. Set aside.
Using an electric mixer, beat cream cheese and sugar in a large bowl until smooth and fluffy.
Beat in the flour, then eggs, 1 at a time, beating after each addition.
Beat in cream and vanilla.
Transfer 2 1/4 cups of cheesecake batter to a separate bowl. Stir melted white chocolate into this batter.
Stir reserved raspberry puree and almond extract into the remainder of the cheesecake batter (you should have two separate bowls of batter at this point).
Pour raspberry batter into pan over crust.
Place pan in a large roasting pan. To make a water bath, pour enough hot water into the roasting pan that it comes about 1 inch up the side of the springform pan.
Bake at 325 until raspberry filling is softly set and beginning to puff at the edges - about 50 minutes. Remove from oven and let it firm by cooling slightly for about 5 minutes.
Staring at the edge of the pan, spoon white chocolate batter in concentric circles onto the raspberry layer. Use a rubber spatula to smooth the top.
Bake at 325 until white chocolate filling is set in the center, about 30 minutes.
Refrigerate cake uncovered until cold - at least 4 hours.
Before serving, cut around the edge of the cheesecake with a butter knife to loosen before releasing the sides of the pan.
Garnish with additional raspberries and white chocolate curls if desired.

makes 16 servings
source: Bon Appetit

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