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03/06/2011 National White Chocolate Cheesecake Day White Chocolate Raspberry Cheesecake

Source of Recipe

Fine Cooking


Recipe Introduction

Cheesecake is a delightful dessert and white chocolate cheesecake is no exception! White chocolate cheesecake is a favorite among white-chocolate lovers. Did you know that white chocolate isn't really chocolate at all? Though white chocolate originates from the cocoa plant, according to the FDA it is not actually "chocolate" because it does not contain chocolate liquor. White chocolate is made from cocoa butter, milk solids, sweetener, and other flavorings. There are a wide variety of cheesecakes found around the world. In the United States, cheesecakes are typically baked before they are served. However, in other parts of the world (such as England, Australia, and New Zealand) cheesecakes are almost never baked. To celebrate National White Chocolate Cheesecake Day, pick up a delicious white chocolate cheesecake from your local bakery or try making your own!

List of Ingredients

HOME COOKIN’ 03/06/2011 National White Chocolate Cheesecake Day White Chocolate Raspberry Cheesecake


White Chocolate Raspberry Cheesecake


For the crust:

8 oz. vanilla wafers, finely crushed (2 cups of crumbs)
3 Tbs. granulated sugar
7 Tbs. unsalted butter, melted
For the filling:

3 8-oz. packages cream cheese, at room temperature
8 oz. white chocolate, melted and cooled
2 Tbs. all-purpose flour
Table salt
1-1/4 cups granulated sugar
3 Tbs. Chambord
1 Tbs. pure vanilla extract
4 large eggs, at room temperature
For the topping:
4 cups fresh raspberries
1/4 cup seedless raspberry or red currant jam



Recipe


Position a rack in the center of the oven and heat the oven to 375°F.

In a medium bowl, stir together the vanilla wafer crumbs and 3 Tbs. granulated sugar. Mix in the melted butter until the crumbs are evenly moist and clump together slightly. Transfer the mixture to a 9-inch springform pan and press evenly onto the bottom and about 2 inches up the sides of the pan (to press, use plastic wrap or a flat-bottom measuring cup). Bake until the crust is fragrant and slightly darkened, 9 to 12 minutes. Let the pan cool on a rack. Lower the oven temperature to 300°F.
Fill and bake the cheesecake:
In a stand mixer fitted with the paddle attachment, beat the cream cheese, melted white chocolate, flour, and a pinch of table salt on medium speed, scraping down the sides of the bowl and the paddle frequently, until very smooth and fluffy, about 5 minutes. Make sure the cheese has no lumps. Add the 1-1/4 cups granulated sugar and continue beating until well blended and smooth.

Add the Chambord and vanilla, and beat until blended, about 30 seconds. Add the eggs one at a time, beating just until blended. (Don’t overbeat once the eggs have been added or the cheesecake will puff too much and crack as it cools.) Pour the filling into the cooled crust and smooth the top.

Bake at 300°F until the center jiggles like Jell-O when nudged, 55 to 65 minutes. The cake will be slightly puffed around the edges, and the center will still look moist. Set on a rack and cool completely. Cover and refrigerate until well chilled, at least 8 hours and up to 3 days. The cake can also be frozen at this point for up to 1 month (see make-ahead tip, below).
Top and serve:
Unclasp and remove the side of the springform pan and run a long, thin metal spatula under the bottom crust. Carefully slide the cake onto a flat serving plate. Arrange the raspberries on top of the cake. To glaze the berries, heat the jam in a small saucepan with 1 Tbs. water, stirring frequently, until melted and smooth; strain. Brush the raspberries with the melted jam mixture.

To cut, run a thin knife under hot water, wipe it dry, and cut the cake into slices, heating and wiping the knife after every slice.