white chocolate raspberry cheesecake
i'll repost the recipe here with my changes...
White Chocolate Raspberry Cheesecake
adapted from Epicurious.com
Makes 12 to 14 Servings
Bake this at least one day ahead.
1 9-ounce package chocolate wafer cookies, broken into pieces
1/2 cup (1 stick) unsalted butter, melted
1 pound good-quality white
chocolate (such as Lindt or Baker’s), finely chopped
4 8-ounce packages cream cheese, room temperature
1 cup sugar
1/4 teaspoon salt
4 large eggs
1/2 cup sour cream
1/4 cup whipping cream
2 tablespoons vanilla extract
12 oz. (1 package) frozen raspberries, thawed
1/4 c sugar + 2 or so tbsp
2 tsp lemon juice
white chocolate curls, to decorate (optional)
whipped cream, to decorate (optional)
for crust: Position rack in center of oven; preheat to 325°F. Butter 10-inch-diameter springform pan. Finely grind cookies in processor. Add melted butter; process until crumbs are moist. Press crumbs onto bottom and 2 inches up sides of pan. Bake until set, about 15 minutes. Cool on rack. Maintain oven temperature.
for coulis: Cook over medium heat the thawed raspberries and 1/4 cup sugar. Bring to a simmer and cook, stirring occasionally, for 10 more minutes until all sugar has dissolved. Puree either with a hand blender, food processor, or blender. Strain out the seeds with a sieve. Stir in lemon juice and additional sugar until desired sweetness is achieved. Set aside to cool.
for filling: Stir white chocolate in top of double boiler set over barely simmering water until melted and smooth. Remove from over water. Cool to lukewarm, stirring occasionally.
Using electric mixer, beat cream cheese in large bowl just until smooth. Gradually add sugar, then salt; beat until smooth. Add eggs 1 at a time, beating well after each addition. Scrape the bowl down occasionally. Add sour cream, whipping cream and vanilla; beat until well blended. Gradually add melted white chocolate, beating until mixture is smooth. Swirl in half of the coulis (keep the other half for serving), but don't blend in. Pour filling into crust.
Bake cake until top begins to brown but center still moves slightly when pan is gently shaken, about 1 hour 20 minutes. Open oven door slightly; turn off oven. Leave cake in oven 30 minutes. Chill cake uncovered overnight. (Can be made 2 days ahead. Cover; keep refrigerated.)
Run small knife between pan sides and cake. Release pan sides. Decorate with white chocolate curls and whipped cream, if desired. Serve each slice with reserved coulis.