Featured Cookbook

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1. White Chocolate-Raspberry Cheesecake

2. Mediterranean Fried Chicken with Artichoke Salad

3. Thai Three-Melon Soup

4. Corn, Cheddar, and Sun-Dried Tomato Muffins

Book Description

Judy Wicks, the owner of Philadelphia's renowned White Dog Cafe, has a clear agenda. "I use food to lure innocent customers into social action," she says. Since 1973, her restaurant has been known as much for the themed evenings it hosts to raise awareness for various causes as for the food prepared by Chef Kevin Von Klause, a graduate of the Culinary Institute of America.

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The White Dog Cafe Cookbook: Recipes and Tales of Adventure from Philadelphia's Revolutionary Restaurant

Authors: Judy Wicks,Kevin Von Klause,Elizabeth Fitzgerald

Date: March 1998

ISBN: 0762400072

Publisher: Running Press Book Publishers

Paperback

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Chocolate is tricky if you don't handle it properly: it will burn, seize up, or lump with seemingly no provocation. To ensure success, first chop it finely, then place it in a double boiler or stainless steel mixing bowl set over a gently simmering pot of water. Do not let any water get on the chocolate! After a few minutes, turn off the simmering pot of water, stir the chocolate, and let the chocolate finish melting. The heat from the cooling water should be enough to finish melting it.

Serves 10 to 12

• Crust

• 1 box (9 ounces) chocolate wafer cookies

• 1/4 pound (1 stick) unsalted butter, melted

• Cheesecake

• 2 1/4 pounds (four and a half 8-ounce packages) cream cheese, at room temperature

• Grated zest of 1 lemon

• 1/2 cup sugar

• 8 ounces white chocolate, chopped, melted and cooled

• 3 eggs

• 1/2 cup heavy cream

• 1 teaspoon vanilla extract

• 1 1/2 cups fresh raspberries

1. Preheat the oven to 250 degrees F. Place a shallow pan on the bottom rack of the oven and half-fill it with water. Line the bottom of a 10-inch springform pan with parchment paper.

2. In a food processor or blender, process the cookies to fine crumbs, about 1 minute. Remove to a bowl and add the melted butter. Mix until well combined. Press the crumb mixture evenly onto the bottom of the lined pan. Refrigerate for 15 minutes or until set.

3. Meanwhile, combine the cream cheese, lemon zest, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed, stopping to scrape down the sides and bottom of the bowl a few times, until smooth and creamy, about 8 minutes. Add the melted white chocolate and blend for 1 minute. Add the eggs, one at a time, and mix until well incorporated. Add the cream and vanilla. Remove the bowl from the mixer and fold in the raspberries by hand.

4. Pour the filling into the prepared crust. Set the cheesecake on a baking sheet and place on the middle rack of the oven. Bake until the cake is set and pulls away for the side of the pan, 45 to 60 minutes.

5. Turn off the heat (do not open the door). Leave the cheesecake in the oven for 1 hour.

6. Remove to a rack and let cool to room temperature. Cover and refrigerate for at least 2 hours or up to 2 days.

More From This Book:

1. White Chocolate-Raspberry Cheesecake

2. Mediterranean Fried Chicken with Artichoke Salad

3. Thai Three-Melon Soup

4. Corn, Cheddar, and Sun-Dried Tomato Muffins

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