Friday, February 7, 2014

White Chocolate Raspberry Cheesecake is one of those desserts that have the ability to make you feel special.  They do take a little extra time, mostly for chilling, but are worth it.

This recipe is one of our Valentine's Day favorites. 

White Chocolate Raspberry Cheesecake
Makes (1) 9” cheesecake
Raspberry topping:
  • 1 C frozen raspberries
  • 2 T turbinado
  • 2 t arrowroot
  • 1/2 C water
  • 2 C white chocolate chips
  • 1/2 C pastured cream
  •  3 - 8 oz. pkgs. cream cheese, softened
  • 1/2 C turbinado
  • 3 pastured eggs
  • 1 t vanilla 
Optional:  Whipped cream and/or shaved white chocolate for garnish
NOTE: Eggs, cream, & cream cheese should be at room temperature before mixing.  Do not over mix batter.
  1. Butter the sides and bottom of a 9" springform pan.
  2. In a medium bowl, mix together crust ingredients.  Press mixture into the bottom of the prepared.
  3. In a saucepan, combine raspberries, 2 T turbinado, arrowroot, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
  4. Preheat oven to 325 degrees.  
  5. In a glass or stainless steel bowl over a pan of simmering water, melt white chocolate chips with cream, stirring occasionally until smooth.
  6. Place turbinado in blender.  Pulse until powdered.
  7. In a large bowl, mix together cream cheese and powdered turbinado until smooth. Beat in eggs one at a time, just until incorporated. Blend in vanilla and melted white chocolate.
  8. Pour half of batter over crust. 
  9. Spoon 3 tablespoons raspberry sauce over batter. 
  10. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. 
  11. Swirl batter with the tip of a knife to create a marbled effect.
  12. Using a large piece of foil, wrap foil around the bottom of the springform pan and place in a large roasting pan.  Then fill the roasting pan with boiling water until it comes up about half way up the springform pan.
  13. Bake for 60 minutes. 
  14. Turn oven off and open the oven door (about 2 inches), allowing cheesecake to sit in the oven for another 60 minutes.
  15. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. 
  16. Before serving, allow to come to room temperature.  Serve with remaining raspberry sauce.

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