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White Chocolate Raspberry Cheesecake

2 cheesecakes

Jacque Vodehnal, Josephine's Bistro, Greensboro, NC

Crust:
    • 4 cups graham cracker crumbs
    • 8 oz. melted butter
    • 1 cup granulated sugar
    • 1/2 cup dark cocoa powder
Method:
1. Mix all ingredients well until mixture is totally combined and lump-free. Butter a 10-inch cheesecake pan and press the mixture around the sides of the pan, then on the bottom. Bake the completely encrusted cheesecake pan for 5 minutes at 350 degrees to set the crust. Cool completely before filling.
Raspberry Chambord Sauce:
    • 30 oz. The Perfect Purée Red Raspberry Puree, thawed
    • 1/2 cup Chambord Black Raspberry Liqueur
    • 1 1/2 cup sugar
    • 2 tbsp. arrowroot powder
Method:
1. In a non-reactive saucepan, combine Red Raspberry Puree, sugar, Chambord, and heat over medium heat until mixture just starts to boil.
2. Mix 2 tbsp. of arrowroot powder with enough water to dissolve and make a smooth slurry, then whisk into the raspberry mixture, whisking constantly until the mixture resembles cold heavy cream in consistency. Remove from heat and cool completely before using. Can be made ahead and held for use in various applications.
Filling:
    • 32 oz. cream cheese, room temperature
    • 4 eggs, room temperature
    • 1 1/4 cup sugar
    • 1/2 cup Raspberry Chambord Sauce
    • 1 cup white chocolate, melted
Method:
1. Using a paddle attachment, cream the cream cheese until smooth and light, slowly add the sugar, and mix on high speed until mixture is smooth, scraping down bowl to remove any lumps.
2. On low speed, add the Raspberry Chambord Sauce, continue to scrape down sides of bowl, until mixture is well combined, then add eggs one at a time, following same procedure.
3. Add the melted white chocolate and remove bowl from mixer. Scrape down the sides and fold until all lumps are gone. Pour into cheesecake pan.
4. Preheat oven to 300 degrees and place a pan of hot water on the bottom of oven. Take 2 pieces of heavy-duty aluminum foil and wrap it completely around the cheesecake pan.
5. Place the wrapped cheesecake pan on the shelf OVER the pan of hot water, not in a water bath! Bake at 300 degrees for 90 minutes. Turn off the oven and leave the cheesecake in the oven for another hour, then remove from oven and let cool on a rack for at least 2 hours. Refrigerate overnight, before unmolding.
Assembly:
Garnish finished cheesecake slices with crème anglaise, chocolate sauce, and Raspberry Chambord Sauce, fresh fruit, and whipped cream.