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Double-Decker Raaspberry and White Chocolate Curls

Source of Recipe

Tudd,les


List of Ingredients

: Crust

: 1 9-ounce package chocolate wafer cookies,
: coarsely broken
: 6 tablespoons (3/4 stick) unsalted butter,
: melted
: Filling

: 1 12-ounce package frozen unsweetened
: raspberries, thawed, juices reserved
: 6 ounces good-quality white chocolate, finely
: chopped
: 4 8-ounce packages cream cheese, room
: temperature
: 1 1/3 cups sugar
: 2 tablespoons all purpose flour
: 4 large eggs
: 2 tablespoons whipping cream
: 2 teaspoons vanilla extract
: 1/2 teaspoon almond extract
: White chocolate curls (optional)



Recipe

: For crust: Preheat oven to 325°F. Butter
: 9-inch-diameter springform pan with 2
: 3/4-inch-high sides. Double-wrap outside
: of pan with heavy-duty aluminum foil.
: Place cookies in processor and blend until
: coarse crumbs form. Add butter and process
: until evenly moistened. Press crumb
: mixture firmly onto bottom and halfway up
: sides of prepared pan. Bake crust 8
: minutes; cool on rack.
: For filling: Press raspberries and juices
: through fine strainer into small bowl.
: Measure 1/2 cup puree for filling (reserve
: remaining puree for another use). Stir
: white chocolate in small metal bowl set
: over saucepan of barely simmering water
: until just melted and smooth; set aside.
: Using electric mixer, beat cream cheese and
: sugar in large bowl until smooth and
: fluffy. Beat in flour, then eggs, 1 at a
: time. Beat in whipping cream and vanilla.
: Transfer 2 1/4 cups batter to medium bowl;
: stir in melted white chocolate. Stir
: reserved 1/2 cup raspberry puree and
: almond extract into remaining batter in
: large bowl.
: Pour raspberry batter into prepared crust;
: place springform pan in large roasting
: pan. Pour enough hot water into roasting
: pan to come 1 inch up sides of pan. Bake
: until raspberry filling is softly set in
: center and beginning to puff at edges,
: about 50 minutes. Remove roasting pan from
: oven; let raspberry layer cool 5 minutes
: to firm slightly.
: Starting at edge of pan, spoon white
: chocolate batter in concentric circles
: onto raspberry layer. Smooth top. Bake
: until white chocolate filling is set in
: center, about 30 minutes. Refrigerate cake
: uncovered until cold, at least 4 hours.
: (Can be prepared 2 days ahead; cover and
: keep refrigerated.)
: Cut around pan sides with small knife to
: loosen cheesecake; release sides. Garnish
: cheesecake with white chocolate curls, if
: desired.
: Makes 12 servings.