Friday, February 25, 2011

White Chocolate Cheesecake with Red Raspberry Sauce

I wanted something special for Thanksgiving and since the meal itself was pretty healthy we went all out with dessert. This cheesecake was definitely all out!
I made a butter crust and added white chocolate chips directly to the batter as well as on top of the crust so it has a very rich flavor off set perfectly by the red raspberry sauce.
Set the cream cheese out to soften a couple hours ahead.
1 cup all purpose flour (I used spelt)
1 tablespoon sugar
1/2 cup cold butter, cut into chunks
Whirl in a food processor until dough forms.
Line 9" springform pan with parchment paper and press the dough on the bottom and sides of pan.
Bake at 350F. for 12-15 minutes until the edges are just beginning to turn golden.
After baking the crust, wrap the exterior of the pan in one piece of foil and put it in a large oven proof pan. Fill pan with water as high as you can with out slopping it all over. This is supposed to keep the cheesecake from cracking (works sometimes).
 Set this aside and make the cream cheese mixture.
4  8oz. packages cream cheese, softened
1 cup sugar
4 eggs
1 1/4 teaspoons vanilla
12 oz. bag of white chocolate chips or a 10-12 oz. bar, chopped
In a large mixing bowl, beat the cream cheese until fluffy, add sugar and mix well.
Add eggs one at a time, beating after each addition. Mix in vanilla.
Sprinkle 1/2 the white chocolate on the crust.
Now pour the batter on top of this. Top with the other half of the white chocolate, gently press them down into the batter just until covered. This will keep them from turning brown.
Bake 450F. for 10 minutes then reduce heat to 250F. and bake another 40 minutes.
It should be wiggly like jello but not wet or liquid. Since my oven varies on a whim (it's own), I often have to bake it longer.
While this bakes, make the sauce.
Raspberry Sauce:
1 cup seedless raspberry jam
1/4 cup water
Heat the jam and water until melted and whisk together until smooth.

I didn't have seedless jam, if you don't either then put it through a sieve with the back of a spoon to remove seeds. Cool and store in refrigerator.
I like to chill cheesecake until the next day so the flavor builds and it is well set.
Before serving remove the ring from the spring form pan and gently peel the parchment paper from sides. Carefully slide the cake to a serving plate or serve on individual plates. The raspberry sauce can be drizzled (or in my case, dribbled) on top as you serve or small bowl with serving spoon passed for guests to serve themselves.
Happy face!

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