Saturday, November 6, 2010

White chocolate raspberry cheesecake

I made another cheesecake for break-the-fast and this time took pictures...

Then after it's cooked, you let it cool for an hour and then you put it in the fridge.  I then make a whip-cream frosting and edge the cake, then I shave a little bit of white chocolate on top.  Then I made a raspberry syrup that I put underneath when I serve.  I got SO many complements on it!  Everyone loved it!  
If you want the recipe, here it is:
Crust: 1 c toasted almonds 2/3 c graham cracker crumbs 3 tbsp sugar 3 tbsp melted butter  1 bar dark chocolate melted
Filling: 2 8 oz cream cheese room temperature 2 8 oz packages mascarpone cheese room temperature 1 1/4 c sugar 2 tbsp fresh lemon juice or vinegar 1 tsp vanilla 4 eggs room temperature 100 grams white chocolate melted 1/4 c raspberry puree
Preheat oven temp 350 degrees  Wrap a spring foam pan with triple layer aluminin foil.  Grind almonds, graham cracker and sugar.  Add melted butter and melted chocolate.  Press into bottom of pan and bake12-15 minutes.  Cool while mixing the filling.
Beat cream cheese, mascarpone and sugar until smooth.  Add lemon juice/vinegar and vanilla.  Add eggs one at a time until blended.  Add melted white chocolate and pour into pan and bake until cheesecake moves slightly when shaken about 1 hour 5 minutes.  Cool for one hour.  Refrigerate until cold at least 8 hours up to 2 days.  Edge with whip cream frosting and shavings of white chocolate.  Make a raspberry syrup (1/4 c raspberry and 2 tbsp sugar) and drizzle over each piece when serving.

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