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Category: Cheesecake
Prep Time: Cook Time: Total Time:
Crust
18 graham crackers
3 tbsp of sugar
1/4 cup of unsalted butter, melted
Filling
4 oz imported white chocolate (such as Lindt), chopped
2 8-oz packages cream cheese, room temperature
2/3 cup sugar
2 tsp vanilla extract
3/4 tsp grated lemon peel
2 large eggs
3/4 cup fresh raspberries or frozen unsweetened, thawed, drained
Topping
1 8-oz container full fat sour cream
3 tbsp sugar
1/2 tsp vanilla extract
1/2 cup seedless raspberry jam
For crust: Preheat oven to 350. Butter a 8 or 8 1/2 inch spring form pan. Put graham crackers and sugar into a food processor and pulverize until very fine. Add butter and blend until mixture forms very moist crumbs. Using plastic wrap as aid, press crumbs firmly onto bottom of the pan. Bake until golden, about 10 minutes. Cool. Maintain oven temperature.
For Filling: Melt white chocolate in a bowl set above pot of gently simmering water until smooth, stirring often. Remove from over water and set aside to cool. Using electric mixer, beat cream cheese, sugar, vanilla and peel in large bowl until smooth. Add eggs 1 at a time, beating just until combined. Beat in white chocolate.
Spoon half of batter into crust (for me it was about 2 cups). Top with 3/4 cup berries, being sure to evenly stagger the berries evenly. Carefully spoon (don't pour!) remaining batter over the berries and smooth out the surface. Bake until edges of cake are set but center 3 inches still moves when cake is shaken, about 45 minutes. Cool 20 minutes. Maintain oven temperature. Using fingertips, press down gently on edges of cheesecake to flatten slightly.
For topping: Whisk sour cream, sugar and vanilla in bowl. Spoon over cake, spreading to edge of pan. Bake 5 minutes. Transfer cake in pan to rack. Run small knife around sides of cake. Cool completely. Chill cake overnight.
Carefully remove the outer ring off the cheesecake. Transfer cheesecake to platter. Bring jam to simmer in small saucepan, stirring often. Gently pour over the cake. Can be served right away or prepared up to 3 hours ahead; (be sure to chill it before serving.)
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WHITE CHOCOLATE RASPBERRY CHEESECAKE
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Category: Cheesecake
Prep Time: Cook Time: Total Time:
Crust
18 graham crackers
3 tbsp of sugar
1/4 cup of unsalted butter, melted
Filling
4 oz imported white chocolate (such as Lindt), chopped
2 8-oz packages cream cheese, room temperature
2/3 cup sugar
2 tsp vanilla extract
3/4 tsp grated lemon peel
2 large eggs
3/4 cup fresh raspberries or frozen unsweetened, thawed, drained
Topping
1 8-oz container full fat sour cream
3 tbsp sugar
1/2 tsp vanilla extract
1/2 cup seedless raspberry jam
For crust: Preheat oven to 350. Butter a 8 or 8 1/2 inch spring form pan. Put graham crackers and sugar into a food processor and pulverize until very fine. Add butter and blend until mixture forms very moist crumbs. Using plastic wrap as aid, press crumbs firmly onto bottom of the pan. Bake until golden, about 10 minutes. Cool. Maintain oven temperature.
For Filling: Melt white chocolate in a bowl set above pot of gently simmering water until smooth, stirring often. Remove from over water and set aside to cool. Using electric mixer, beat cream cheese, sugar, vanilla and peel in large bowl until smooth. Add eggs 1 at a time, beating just until combined. Beat in white chocolate.
Spoon half of batter into crust (for me it was about 2 cups). Top with 3/4 cup berries, being sure to evenly stagger the berries evenly. Carefully spoon (don't pour!) remaining batter over the berries and smooth out the surface. Bake until edges of cake are set but center 3 inches still moves when cake is shaken, about 45 minutes. Cool 20 minutes. Maintain oven temperature. Using fingertips, press down gently on edges of cheesecake to flatten slightly.
For topping: Whisk sour cream, sugar and vanilla in bowl. Spoon over cake, spreading to edge of pan. Bake 5 minutes. Transfer cake in pan to rack. Run small knife around sides of cake. Cool completely. Chill cake overnight.
Carefully remove the outer ring off the cheesecake. Transfer cheesecake to platter. Bring jam to simmer in small saucepan, stirring often. Gently pour over the cake. Can be served right away or prepared up to 3 hours ahead; (be sure to chill it before serving.)
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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