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)

cups

375

ml

¼  

cup

sugar (caster)

2

ounces

55

grams

¼ 

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

¾

tsp

grated lemon peel (or ¼ tsp. lemon extract)

 

 

3.7

ml

2

large

eggs

 

 

 

 

¾

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

½

tsp

vanilla

 

 

2.5

ml

pint

fresh raspberries

 

 

1

liter

½

cup

seedless raspberry jam

 

 

125

ml

Preheat oven to 350°F (175°C).  Prepare an 8" by 2 ½" [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 ¾ 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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