Double Decker Raspberry & White Chocolate Cheesecake

Recipe by Nana Lee
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • CRUST:
  • Preheat oven to 325°F
  • Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides.
  • 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.
  • 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.
  • Cut around pan sides with small knife to loosen cheesecake; release sides.
  • Garnish cheesecake with white chocolate curls, if desired.
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