|
Cheesecake Success Tip Expect a slight shrinkage as it cools. If there is great shrinkage, you have
baked it at too high a heat.
The cheesecake is done when center is almost set, but jiggles slightly when
gently shaken.
Cheesecakes always need to be well chilled before serving, preferably 8 hours or
overnight. |
|
White Chocolate Truffle and Raspberry Cheesecake
Crust:
1 1/4 C. finely ground shortbread cookie crumbs
2 T. sugar
1/4 C. ground almonds
1/3 C. melted unsalted butter
2 drops almond extract
Filling:
4 oz. white chocolate - melted and cooled
4 eggs
2 lbs. cream cheese - room temperature
2/3 C. sugar
3 T. flour
1 t. vanilla
1/4 t. almond extract
Layering:
1 C. seedless raspberry preserves
Topping:
4 oz. white chocolate - coarsely chopped
3/4 C. light cream
1/4 t. vanilla
Raspberry sauce:
1 10 oz. package frozen raspberries
1-2 T. confectioner's sugar
Garnish:
whole raspberries
warmed apricot jam (about 1/4 cup)
toasted slivered almonds (optional) to decorate sides
white chocolate shavings
Preheat oven to 350°F. Use a 10 inch spring-form pan. Prepare crust by mixing
together all ingredients lightly with a fork. Press into pan bottom.
Filling: Melt the white chocolate over simmering water or in the microwave and
allow to cool. Cream the cheese with sugar and flour until smooth. Stir some of
this mixture (about 1/3 cup) into melted white chocolate (this tempers the
chocolate). Place this mixture into main cheese mixture and add vanilla, almond
extract and eggs. Pour half of it into prepared pan. Gently place half of
(layering) preserves on top, cover with remaining batter, then add remaining
preserves. Bake until set and top starts to brown lightly. Refrigerate cake
several hours or overnight.
Glaze: Bring cream to a gentle boil. Reduce heat and add chopped chocolate. Over
low heat, stir to melt chocolate into cream. Remove from stove. Allow to cool
until it is the consistency of a pourable glaze. Pour over center of cake,
allowing excess to drip down. Allow glaze to set.
Paint sides with warmed apricot jam and press toasted slivered almonds all
around sides.
Raspberry Sauce: Puree raspberries and sugar in blender. Strain to remove seeds,
if desired. Serve as a separate sauce with cake.
Garnish cake with fresh whole raspberries and white chocolate shavings.
Serves 14-16
|
|
