Double-Decker Raspberry and White Chocolate Cheesecake

"Double-decker raspberry and white chocolate cheesecake"
 
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Ready In:
2hrs 30mins
Ingredients:
11
Serves:
12
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ingredients

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directions

  • For crust: Preheat oven to 325°F Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides.
  • Double-wrap outside of pan with heavy-duty aluminum foil.
  • Place cookies in processor and blend until coarse crumbs form. Add butter and process until evenly moistened.
  • Press crumb mixture firmly onto bottom and halfway up sides of prepared pan.
  • Bake crust 8 minutes; cool on rack.
  • For filling: Press raspberries and juices through fine strainer into small bowl. Measure 1/2 cup puree for filling (reserve remaining puree for another use).
  • Stir white chocolate in small metal bowl set over saucepan of barely simmering water until just melted and smooth; set aside.
  • Using electric mixer, beat cream cheese and sugar in large bowl until smooth and fluffy.
  • Beat in flour, then eggs, 1 at a time.
  • Beat in whipping cream and vanilla.
  • Transfer 2 1/4 cups batter to medium bowl; stir in melted white chocolate.
  • Stir reserved 1/2 cup raspberry puree and almond extract into remaining batter in large bowl.
  • Pour raspberry batter into prepared crust; place springform pan in large roasting pan.
  • Pour enough hot water into roasting pan to come 1 inch up sides of pan.
  • Bake until raspberry filling is softly set in center and beginning to puff at edges, about 50 minutes.
  • Remove roasting pan from oven; let raspberry layer cool 5 minutes to firm slightly.
  • Starting at edge of pan, spoon white chocolate batter in concentric circles onto raspberry layer.
  • Smooth top.
  • Bake until white chocolate filling is set in center, about 30 minutes.
  • Refrigerate cake uncovered until cold, at least 4 hours. (Can be prepared 2 days ahead; cover and keep refrigerated.).
  • Cut around pan sides with small knife to loosen cheesecake; release sides.
  • Garnish cheesecake with white chocolate curls, if desired.

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RECIPE SUBMITTED BY

<p>I love to cook for my family. I have a taped together Cajun cookbook that I don't think I could live without. My main loves are Jesus, my family, and southern cooking.</p>
 
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