Shelly's Recipe

WHITE CHOCOLATE CHEESECAKE WITH RASPBERRIES

Category: Cheesecake

Chocolate Frangipane

All ingredients at room temperature

4 oz unsalted butter
4 oz sugar
1 1/2 oz almond flour
1 oz dark cocoa powder
2 large eggs
1 large egg yolk
1 tsp vanilla
1 tsp dark rum
1 oz flour
pinch of salt

White Chocolate Cheesecake
4 1/2 oz white chocolate
12 oz cream cheese, room temperature
4 oz sugar
2 tbsp Grand Marnier
1 tbsp vanilla
1/2 pkg gelatin powder
2 cups heavy cream
zest and juice of 1/2 orange

Chocolate Frangipane: Cream sugar into butter in mixing bowl.

Sift together the almond flour and cocoa and stir it into the butter mixture.

Add salt. Add eggs and egg yolk slowly. Stir in vanilla and rum. Stir in flour. Bake on sheet pan at 350 for approximately 8-12 minutes. Let cool.

White Chocolate Cheesecake: Melt chocolate over double boiler. Keep luke warm.

Cream the cream cheese and sugar. Add orange juice and zest, Grand Marnier, and vanilla.

Rehydrate and dissolve gelatin. Add gelatin to cream cheese mixture and mix in chocolate.

Whip the cream and fold into the cheesecake mixture.

To prepare the white chocolate cheesecake…

Spread cheesecake mixture over the frangipane evenly. Refrigerate or freeze at least 4 hours.

Cut cake into desired shapes using cookie cutters. Keep refrigerated.

Raspberry coulis: Puree 1/2 pint of raspberries with 2 oz sugar and pass through a sieve.

Garnish cheesecake with whole raspberries and drizzled raspberry sauce (coulis).