White Chocolate Cheesecake with Raspberry Sauce
Submitted by Tricky
Rich white chocolate cheesecake on a cinnamon-almond crust, served over fresh raspberry Grand Marnier sauce. A stunning baked cheesecake with a water bath method for crack-free results every time.
YIELD
1 cakePREP
30 minCOOK
1 hrsREADY
2 hrsThis is the cheesecake you bring when you want the whole room to go quiet, fork mid-air, eyes closed.
Melted white chocolate folded into a sour cream and cream cheese base creates a filling that’s impossibly smooth and subtly sweet.
The cinnamon-almond breadcrumb crust adds a nutty crunch that plays off all that richness.
Then comes the raspberry sauce, bright and tart with a hint of Grand Marnier, cutting through the cream like a sharp note in a symphony.
A dusting of cocoa around the edge finishes it with a touch of drama.
Kitchen Tips
- Make sure the melted white chocolate and cheesecake batter are close to the same temperature before combining. This prevents lumps and streaks.
- The water bath in the oven is non-negotiable. It keeps the top smooth and crack-free.
- Let the cheesecake cool slowly in the oven with the door cracked open. Rushing this step is how cracks happen.
- Push the raspberry puree through a fine sieve to catch every seed. Nobody wants seeds in their sauce.
Ingredients
Directions
Place chocolate in a double boiler and heat over hot water until it melts.
Stir to blend and let cool to room temperature.
Microwave almonds and butter for crust for 1 minute.
Stir dry crust ingredients together in pan.
Add butter and nuts and pat firmly onto bottom.
Grease sides of pan.
With an electric mixer, blend cheese and sugar until smooth.
Mix in eggs, vanilla, and sour cream.
Stir in melted chocolate.
NOTE: it is important to have the cheesecake ingredients and the melted chocolate close to the same temperature when they are combined so that they blend together smoothly.
Pour into pan. Put another pan with water into the preheated oven. This will prevent the top of the cheesecake from cracking.
Bake in the middle of a preheated 325F oven for 45 minutes or until just barely set.
Turn off the oven, leave the door ajar, and let cool in oven for 1 hour longer.
Chill. Just before serving, dust cocoa through a sieve making a ring around the cheesecake.
Prepare raspberry sauce: Reserve ½ cup raspberries for garnish.
In a blender, purée the remaining berries and push through a sieve.
Stir in sugar to taste and the Grand Marnier.
To serve, spoon raspberry sauce on to desert plates.
Remove pan sides of cheesecake and cut into wedges.
Place on raspberry sauce and garnish with berries.
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