White  Chocolate
Raspberry Cheesecake

White Chocolate Raspberry Cheesecake

Serves 8-10 

Source: BA,  2/94 

This cheesecake gets extra richness from the while chocolate, then has a tangy raspberry swirl through it to make it extra special.

Crust

9

whole

Graham crackers ,crushed (digestive biscuits)

1

cups

375

ml

  

cup

sugar (caster)

2

ounces

55

grams

 

cup

butter, melted

2

ounces

55

grams

Filling

4

oz

white chocolate 

 

 

110

grams

16

oz

cream cheese 

 

 

465

grams

cup

sugar

5

ounces

145

grams

2

tsp

vanilla

 

 

10

ml

tsp

grated lemon peel (or tsp. lemon extract)

 

 

3.7

ml

2

large

eggs

 

 

 

 

cup

fresh raspberries or frozen,thawed and drained)

190

ml

Topping

8

oz

sour cream (creme fraiche) 

 

 

250

ml

3

Tbs

sugar (caster)

 

 

45

ml

tsp

vanilla

 

 

2.5

ml

2

pint

fresh raspberries

 

 

1

liter

cup

seedless raspberry jam

 

 

125

ml

Preheat oven to 350F (175C).  Prepare an 8" by 2 " [20 by 6 cm] springform pan by greasing the bottom and sides.  Cover  the outside with a double layer of heavy-duty aluminum foil to prevent seepage (for the water-bath).

Have ready a larger (10")  [25.5 cm] baking pan for the water bath.

Crust:

Grind crackers to crumbs.  Mix well with sugar. Add melted butter and mix well.

Press into prepared pan. Bake 10 minutes.

Filling:

Bring cream cheese to room temperature (1 or 2 minutes in microwave at low temperature).

Beat the cream cheese, sugar, vanilla and peel until very smooth.

Add the eggs, 1 at a time, beating after each.  Beat until smooth, scraping down sides.

Spoon half the batter into the prepared pan.  Top with the cup berries.
Spoon remaining batter over the berries.
Set the pan in the larger pan and surround it with 1 inch [3 cm] of very hot water.

Bake 45 minutes.  Edges should be set but center 3 inches [7.5 cm] should still move when cake is shaken.

Cool 20 minutes.

Topping:

While cooling, prepare topping.  Whisk sour cream, sugar and vanilla in bowl.

Pour over cake, spreading to edges.  Bake 5 minutes.  Place on rack to cool.

Run small knife around edges of pan.  Cool completely.  Cover and chill cake overnight.

Presentation:

Before serving, unmold from pan.  Transfer cake to a serving plate.  Top with fresh berries.

Heat jam in microwave about 1 minute (until it starts to simmer)   Gently brush berries with jam.

Can be prepared 3 hours ahead.  Chill until serving.

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