White Chocolate Raspberry Cheesecake
David Harris
Best cheesecake on the planet
ingredients
- Crust:
- 1 1/4 c finely ground shortbread cookie crumbs (Pecan Sandies)
- 1/4 c ground almonds (1 oz)
- 2 Tb sugar
- 1/8 tsp almond extract
- 3 Tb unsalted butter, melted
- Filling:
- 6 oz white chocolate, finely chopped
- 24 oz cream cheese, room temperature
- 8 oz Neufchatel cheese, room temperature
- 5 large eggs, room temperature
- 3/4 c sugar
- 3 Tb flour
- 1 tsp vanilla
- 1/4 tsp almond extract
- Glaze:
- 7 Tb whipping cream
- 8 oz white chocolate, finely chopped
- 1/4 cup raspberry jam, melted and strained
- toasted almond slices
- fresh raspberries
- 1 12 oz bag frozen raspberries, thawed, pureed and strained
directions
- 1
Crust:
- 2
Heat oven to 350°. Mix first 4 ingredients in small bowl. Blend in enough butter to bind crumbs. Press mixture onto bottom of 10" spring form pan. Bake 10 minutes. Transfer to rack and cool completely. Reduce oven temperature to 325°.
- 3
Filling:
- 4
Melt chocolate in double boiler or microwave, stirring until smooth. Cool to lukewarm. Using electric mixer, beat cheeses in large bowl until smooth. Blend in eggs 1 at a time. Mix in sugar, flour, vanilla and almond extract. Stir 1 cup of mixture into lukewarm chocolate. Mix and then mix into remaining filling in bowl.
- 5
Pour filling into cooled crust. Bake until cheesecake is firm around edges but still moves slightly in center when pan is shaken, about 40 minutes. Transfer to rack and cool completely. Cover and refrigerate overnight.
- 6
Glaze:
- 7
Bring cream to simmer in heavy sauce pan over low heat. Add chocolate and stir until smooth.
- 8
Spoon glaze over top of cheesecake. Using spatula, spread glaze slightly over edge. Refrigerate until glaze is set.
- 9
Brush jam around sides of cheesecake. Press sliced almonds onto sides, covering completely.
- 10
Can be prepared 2 days ahead, cover and refrigerate.
- 11
Slice and drizzle with raspberry puree
Source: Lucy
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