White Chocolate Raspberrry Ripple Cheesecake
in Diana's Recipe Book
(total ratings: 11)
[Read reviews] [Post a review]
1 Chocolate Wafer Cookie Crumb Crust baked in a 9-inch springform pan (see ingredients and recipe below)
1 1/2 cups fresh raspberries, or unsweetened frozen raspberries, defrosted and drained
1 1/4 cups plus 1 tablespoon granulated sugar
1 tsp. fresh lemon juice
8 oz. white chocolate, chopped (Callebaut or Baker's Premium preferred)
2 lb. (32 oz/907g) cream cheese, softened
2 tbsp. unbleached all-purpose flour
4 large eggs, room temperature
2 tsp. vanilla extract
1/2 tsp. almond extract
2 tablespoons whipping cream
1 cup fresh raspberries for serving with the cheesecake (optional)
Wrap the outside of the 9-inch springform pan with a large piece of heavy aluminum foil and place in a large baking pan with at least 2-inch high sides. The springform pan will be watertight.
Puree the raspberries in a food processor. Use the back of a spoon to press the raspberries through a strainer to remove the seeds. Measure 1/2 cup strained puree into a small bowl and mix with 1 tablespoon sugar and the lemon juice. Set the sauce aside and save any additional puree for another use.
Position an oven rack in the middle of the oven. Preheat the oven to 175 degrees F (80 C). Place the white chocolate in a non-reactive ovenproof container and melt it in the oven, 8 to 10 minutes. As soon as the white chocolate is melted, remove it from the oven and stir it smooth. Increase the oven temperature to 350 degrees F (180 C). Set the white chocolate aside to cool slightly while you mix the cheesecake. Put the cream cheese in the large bowl of an electric mixer. Mix on low speed until the mixture is smooth, about 1 minute. Add the remaining 1 1/4 cups sugar and mix until smooth and creamy, about 1 minute. Mix in the flour. Add the eggs, 2 at a time, mixing the batter smooth before the next addition of eggs and again after all of the eggs are added. Stop the mixer and scrape the sides of the bowl twice during this mixing. Mix in the vanilla and almond extract. Mix in the whipping cream. Stir in the melted white chocolate. Pour the batter into the prepared springform pan. Use a small spoon to drizzle the raspberry sauce over the batter, leaving a 1-inch plain edge. Dip the spoon gently into the batter and swirl some of the sauce into the batter, leaving some swirls of sauce on top of the batter in a marbleized pattern. Do not disturb the crumb crust. Put the cheesecake in the oven and pour hot water in the large baking pan to reach 1-inch up the sides of the springform pan. Bake about 1 hour or until you give the cheesecake a gentle shake and the top looks firm. Cool the cheesecake in the water bath for 1 hour on a wire rack covered loosely with paper towel. Carefully remove the cheesecake from the water bath. Remove the paper towel and cool 1 hour more. The cheesecake should feel cool to the touch. Cover with plastic wrap and chill thoroughly in the refrigerator, at least 6 hours or overnight.
Use a small, sharp knife to loosen the cheesecake from the sides of the pan. Release the sides of the springform pan. Either leave the cheesecake on the springform bottom, or use the small, sharp knife to loosen the crust from the bottom of the pan. Slide the removable bottom of a tart pan under the crust and move the cheesecake to a serving plate or cardboard cake circle. Wrap tightly in plastic wrap then heavy aluminum foil. Label with date and contents. Freeze up to 1 month.
Defrost the wrapped cheesecake in the refrigerator overnight. Uncover the cheesecake and let it sit at room temperature 1 hour before serving. Fresh raspberries can be scattered on the individual serving plates.
Leftover cheesecake can be covered with plastic wrap and stored in the refrigerator up to 5 days.
Makes 16 servings.
Chocolate Cookie Crumb Crust:
1 1/2 cups vanilla wafer crumbs, or chocolate wafer cookie crumbs
1/2 cup confectioners' sugar
1/3 cup unsweetened cocoa* (see note below)
1/3 cup butter, melted
In a medium bowl, stir together wafer crumbs, confectioners' sugar, cocoa, and butter. Press firmly onto bottom of 9-inch springform pan. Bake at 350 degrees F (180 C) for 8 minutes. Cool completely before filling.
*NOTE: If using chocolate wafer cookies for crust, eliminate the cocoa from the recipe.
|Date: February 20, 2002|
Every one loves this cake at work, at school and at my family reunions. This recipe is a keeper.
I have now been dubbed the Cheesecake Queen, in my family. Everyone requests this cheesecake at every family function! This cheesecake is delicious!
I had men on their knees worshiping me for this sensual masterpiece.
I have made this about five times already, delicious. All of your cheesecake recipees are fantastic. This is my favorite and the blueberry cheesecake would be my second!
This cheesecake is the best ever But I use blackberries, my husband can' wait until the next day to eat it and he hides it from the rest of the family
I make this for every family get together, they all LOVE it!!! Thank you!
This is the best cheesecake I've ever had! It's fool proof and comes out looking beautiful every time. This is coming from someone that has only made about a dozen cheesecakes but they all cracked or were not completely cooked through. This recipe made me look like a professional and the flavors are to die for.
This is the best recipe out there. My husband requests it every year for his birthday. He could eat the whole thing himself but he is willing to share. Thanks so much!
This is a fabulous cheesecake, the best I have ever made.
My brother-in-law requested a raspberry cheesecake for Thanksgiving dinner since he never cared for pumpkin. This cheesecake was devoured in no time, and the poor kids who reluctantly nibbled on their mother's home cooked meal reveled and relished the delightful flavors of a well-made cheesecake. Aunt Maria to the rescue! LOL!
I had already decided to tweak this recipe a bit after finding that I didn't have any cocoa powder nor chocolate wafers available for the crust. My version was a simple Nilla wafer and salted butter crust. 1/2 tsp. lemon extract was substituted for almond extract, and I decided to add in the zest of 2 lemons to the batter. Bakers brand white chocolate was my choice, and I slowly melted it in the microwave as opposed to the oven. Raspberry-LEMON-White Chocolate Ripple Cheesecake it is! I regret not taking the time to STRAIN the frozen raspberries as the seeds were an unsightly nuisance. I am wondering if I could get away with substituting melted, seedless jam?
Anyhow the cheesecake did not crack one bit (thanks to the water bath), but it did brown slightly along the edges. EXCELLENT RECIPE! Please try this one, readers!!