Recipe: White Chocolate Raspberry Cheesecake with Chocolate Crust

WHITE CHOCOLATE RASPBERRY CHEESECAKE
"Cheesecake is one of America's unacknowledged most-favorite desserts, and this one is an elegant variation of the standard form. A chocolate graham cracker crust supports a white chocolate cheesecake filling swirled with tart, colorful raspberry sauce."


FOR THE CHOCOLATE GRAHAM CRACKER CRUST:
11 whole chocolate graham crackers (1/3 of a 1-pound box), broken into 1-inch pieces
4 tablespoons unsalted butter, melted
2 tablespoons granulated sugar

FOR THE WHITE CHOCOLATE CHEESECAKE FILLING:
8 ounces white chocolate, chopped
1/4 cup heavy cream
Five 8-ounce packages cream cheese, at room temperature
1 cup granulated sugar
3 large eggs

FOR THE RASPBERRY COULIS:
2 pints raspberries
1/2 cup granulated sugar
1 tablespoon eau de framboise or kirsch
1 teaspoon fresh lemon juice

FOR THE GARNISH:
White chocolate curls
1/2 pint raspberries

TO MAKE THE CHOCOLATE GRAHAM CRACKER CRUST:
Preheat the oven to 350 degrees F.

Place the graham crackers in a food processor fitted with the metal chopping blade. Process until they form fine crumbs. Transfer to a 10-inch springform pan. Add the melted butter and the sugar. Toss together well, then press into the bottom of the pan.

Bake for 10 minutes, then set on a wire rack and cool completely.

TO MAKE THE WHITE CHOCOLATE CHEESECAKE FILLING:
In a small saucepan, melt the white chocolate with the cream over low heat, stirring occasionally until smooth. Set aside to cool.

In the 4 1/2-quart bowl of a heavy-duty electric mixer using the paddle attachment, beat the cream cheese and sugar until well blended. Beat in the eggs one at a time; continue mixing for 3 minutes. Pour in the cooled white chocolate mixture. Mix at a low speed until incorporated. Pour the filling into the pan and smooth the top.

Bake the cheesecake for 1 hour and then turn off the oven without opening the door. Allow the cake to cool in the oven for 2 hours.

Remove the cake from the oven and place it on a rack to cool completely. Cover and refrigerate for at least 8 hours or up to 3 days.

TO MAKE THE RASPBERRY COULIS:
Place the raspberries in a medium bowl. Sprinkle the sugar, eau de framboise or kirsch, and lemon juice on top; let rest for 15 minutes. Mash the berry mixture with a fork, then push through a fine mesh sieve, discarding the seeds.

BEFORE SERVING:
Uncover the cake. Garnish the top of the cake with white chocolate curls. Arrange the berries all over the curls. (May be refrigerated for up to 3 hours uncovered before serving.) Cut the cake into slices and serve with the raspberry coulis swirled on each serving plate.

Makes 10 servings
Source: Chocolate Passion by Tish Boyle and Timothy Moriarty