White Chocolate And Raspberry Cheesecake

Submitted by troyh

"Adapted from Bon Appetit, February 1994"

 

• Ready In: 2mins
• Ingredients: 15
• Serves: 8

ingredients

• Crust

• 18 vanilla wafer cookies
• 1 cup almonds, toasted
• 4 1⁄2 tablespoons unsalted butter, melted

• Filling

• 4 ounces imported white chocolate, chopped
• 2 (8 ounce) packages cream cheese, room temperature
• 2⁄3 cup sugar
• 2 teaspoons vanilla extract
• 3⁄4 teaspoon grated lemon, rind of
• 2 large eggs
• 3⁄4 cup fresh raspberries or 3/4 cup frozen unsweetened raspberries, thawed,drained

• Topping

• 1 (8 ounce) container sour cream
• 3 tablespoons sugar
• 1⁄2 teaspoon vanilla extract
• 2 1⁄2 pints raspberries or 1 pint strawberry
• 1⁄2 cup seedless raspberry jam

directions

1. For crust------------.
2. Preheat oven to 350F degrees.
3. Place large piece of foil on heavy large baking sheet.
4. Set 8x2-inch bottomless heart-shaped cake pan atop foil.
5. Wrap foil around outside and 1 inch up sides of pan.
6. Butter foil and pan.
7. Finely grind cookies and almonds in processor.
8. Add butter and blend until mixture forms very moist crumbs.
9. Using plastic wrap as aid, press crumbs firmly onto bottom and 2 inches up sides of pan.
10. Bake until golden, about 10 minutes.
11. Cool.
12. Maintain oven temperature.
13. For Filling--------------.
14. Melt white chocolate in top of double boiler over simmering water until smooth, stirring often.
15. Remove from over water.
16. Using electric mixer, beat cream cheese, sugar, vanilla and peel in large bowl until smooth.
17. Add eggs 1 at a time, beating just until combined.
18. Beat in white chocolate.
19. Spoon half of batter into crust.
20. Top with 3/4 cup berries.
21. Spoon remaining batter over.
22. Bake until edges of cake are set but center 3 inches still moves when cake is shaken, about 45 minutes.
23. Let cool for 20 minutes.
24. Using fingertips, press down gently on edges of cheesecake to flatten slightly.
25. For topping------------------.
26. Whisk sour cream, sugar and vanilla in bowl.
27. Spoon over cake, spreading to edge of pan.
28. Bake 5 minutes.
29. Transfer cake in pan to rack.
30. Run small knife around sides of cake.
31. Cool completely and chill cake overnight.
32. Fold down foil along sides of pan.
33. Lift cake pan off cheesecake.
34. Transfer cheesecake to platter, discarding foil.
35. Cover cake with berries.
36. Bring jam to simmer in small saucepan, stirring often.
37. Gently brush jam over berries.

Reviews

[Jules127]

Excellent cheesecake!! I read the reviews on epicurious too and decided to make a hazelnut crust. I used my mini-cheesecake pan and they were adorable topped with the fresh raspberries. I will be making these again.

 

[Katey in GB]

The awesome picture by Nick’s Mom piqued my interest in this fun dessert. The easy to follow recipe has made it a favorite! I used strawberries because I couldn’t find raspberries in Wisconsin in February, but the appearance was still wonderful and the taste a family hit. Making it ahead the night before actually helped with my work schedule. The recipe is very easy to follow- try it!

 

[myleebon]

WOW. This cheesecake was so creamy and delicious. I think that the best thing about it (other than the taste) was how basic it was. I made it with a shortbread crust because I didn't have any pre-made cookies on hand and it turned out fabulous.

 

[Brenda.]

This cheesecake is at the top of the *Wow Factor*. The instructions may seem a bit daunting, but after reading them through, I realized they are simply written out step by step and are very easy to follow. I had 1/2 cup of macadamia nuts leftover from a different recipe so I used them in the crust along with the almonds. The toasted almond flavor in the crust really stands out, Yum! For the filling, I used frozen raspberries, thawed, drained well, and patted dry with paper towels. For the topping I used fresh raspberries. I had exactly the pan size specified, so no additional filling ingredients were necessary. I did bake for 50 minutes vs 45 minutes to get the "3 inches of jiggly center", but ovens vary. The finished product is beautiful and makes you feel like a professional pastry chef. Thanks so much for sharing, this recipe goes right into my personal favorites :) Nick's Mom

 

[San Marcos Sunshine]

A large pack of fresh raspberries jumped into my buggy at Sam’s Club, so this recipe was chosen to replace the traditional Christmas Eve Cherries Jubilee. After reading countless reviews of the recipe on Epicurious, I decided to substitute Alton Brown’s macadamia crust (just posted) for the vanilla wafer crust and used a heart shaped spring form pan. I thought there might not be enough batter to cover a layer of fresh berries, so I increased the filling by 1/3, adding 8 oz. of marscapone I had on hand rather than another pack of cream cheese. I was worried as the cake never got to Step #22 where it was to jiggle, but instead formed a golden crust on the top. I wasn’t really sure if it was under or over done. I plunged ahead and pressed it down as directed; the crust now crackles and is not looking as I expected. The sour cream topping laced with just a tad of Chambord and a drop of red food color seemed to cover up any damage, so onward we go. I had only enough raspberries to do two rows around the top perimeter, which I glazed with jam thinned with Chambord and garnished with mint sprigs. After unmolding, my apprehension vanished, as the cake is a visual masterpiece with taste to match. The crust is unique; the filling divine, and my dinner guests asked for SECONDS after devouring a huge prime rib dinner. Everyone declared it the cheesecake of their dreams! I don’t think it would keep more than the 2 day window without getting soggy, so the remainder went home with the guests for another midnight snack attack. Thanks for posting an outstanding recipe! Put this in your memory bank for raspberry season 2006...I can hardly wait!