Recipe(tried): White Chocolate Raspberry Cheesecake (2)

Ale/VA Here are 2 versions, maybe it's one of these.

WHITE CHOCOLATE RASPBERRY CHEESECAKE

This is from my friend Cate. I haven't made it yet but want to next weekend - everyone who has made it has raved.

"Here's the recipe for the cheesecake. I'm afraid I don't always quite follow recipes--I like to make stuff up. This is a combination of a couple of recipes, but the amounts are accurate, I think, although I don't always measure."

FOR THE CRUST:
1 cup finely ground almonds or walnuts
1 cup fine graham cracker crumbs
1/4 cup sugar
enough melted butter to make everything stick together (I LOVE butter)
fresh raspberries
FOR THE FILLING:
2 pints fresh raspberries or 1 large package of frozen raspberries, thawed, divded use
5 packages (8-oz each) cream cheese, softened
2/3 cup sugar
4 eggs plus 2 egg yolks
16 oz good quality white chocolate
2 Tbsp flour
1 tsp vanilla
1/2 cup sour cream
1/4 cup heavy cream

creme fraiche or sour cream (optional)
white chocolate rose leaves (optional)

Preheat oven to 350 degrees F.

TO PREPARE THE CRUST:
Combine crust ingredients and press onto bottom of a springform pan (Sometimes I pat it up the sides, too, but this turns out equally well if
you just make a thick crumb bottom).

TO PREPARE THE FILLING:
Sprinkle fresh raspberries in a single layer over the crust.

In large bowl, beat cream cheese one block at a time until creamy. Add sugar, beat well, then add one egg at a time, beating well after each, and then the egg yolks.

Melt white chocolate (I use the microwave) and pour into filling mixture in a thin stream, beating till mixed in. Stir in flour, vanilla,
sour cream, and heavy cream (if you beat the eggs too much more at
this point, the cheesecake will be more cake-like than creamy). Pour
batter over crust and raspberries.

Place the remainder of the fresh raspberries or thawed frozen raspberries in a blender and puree. Strain over another bowl to get the seeds out (this is called a coulis). Place dollops of raspberry coulis decoratively on cheesecake batter, then carefully swirl with a toothpick for a marbled effect.

Bake about 45-55 minutes in center of oven (I usually turn the oven off when the center is still jiggly and let sit with the oven door open--I like the center to be pretty gooey).

While the cheesecake is cooling, I usually melt some additional white
chocolate, spread it on the back of 5-6 rose leaves (they are non-toxic and I've got lots of rose bushes) and place in the freezer for about an hour. When the cheesecake is cool, carefully peel the leaves off and you will have lovely chocolate rose leaves for garnishing the top. I usually reserve a few fresh raspberries for the top and serve with homemade creme fraiche and the remaining raspberry coulis.

Whew! It's not as complicated as it sounds, and it is not only spectacular to look at but it tastes wonderful, too. My hips and I are no longer on speaking terms!

Cate

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White Chocolate Raspberry Truffle Cheesecake
(like Cheesecake Factory) (click here)