Recipe: White Dog Cafe White Chocolate-Raspberry Cheesecake with Chocolate Cookie Crust
Desserts - CheesecakesWHITE CHOCOLATE-RASPBERRY CHEESECAKE
"This is a seductive dessert of creamy white chocolate and fresh raspberries baked in a dark chocolate cookie crust."
FOR THE CRUST:
1 (9 ounces) box chocolate wafer cookies
1/4 pound (1 stick) unsalted butter, melted
FOR THE CHEESECAKE:
2 1/4 pounds (4 1/2 packages, 8 ounces each) cream cheese, 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 (whipping) cream
1 teaspoon vanilla extract
1 1/2 cups fresh raspberries
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.
TO MAKE THE CRUST:
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.
TO MAKE THE FILLING:
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. Pour the filling into the prepared crust.
TO BAKE:
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. Turn off the heat (do not open the door). Leave the cheesecake in the oven for 1 hour. Remove to a rack and let cool to room temperature.
Cover and refrigerate for at least 2 hours or up to 2 days.
*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.
Makes 10-12 servings
Source: White Dog Cafe Cookbook by Judy Wicks and Kevin von Klause
"This is a seductive dessert of creamy white chocolate and fresh raspberries baked in a dark chocolate cookie crust."
FOR THE CRUST:
1 (9 ounces) box chocolate wafer cookies
1/4 pound (1 stick) unsalted butter, melted
FOR THE CHEESECAKE:
2 1/4 pounds (4 1/2 packages, 8 ounces each) cream cheese, 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 (whipping) cream
1 teaspoon vanilla extract
1 1/2 cups fresh raspberries
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.
TO MAKE THE CRUST:
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.
TO MAKE THE FILLING:
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. Pour the filling into the prepared crust.
TO BAKE:
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. Turn off the heat (do not open the door). Leave the cheesecake in the oven for 1 hour. Remove to a rack and let cool to room temperature.
Cover and refrigerate for at least 2 hours or up to 2 days.
*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.
Makes 10-12 servings
Source: White Dog Cafe Cookbook by Judy Wicks and Kevin von Klause
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boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
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