Buy cookbooks at
Buy cookbooks at
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Marla Hudgins      

    Double-Decker Raaspberry and White Chocolate Curls

    Source of Recipe


    List of Ingredients

    : Crust

    : 1 9-ounce package chocolate wafer cookies,
    : coarsely broken
    : 6 tablespoons (3/4 stick) unsalted butter,
    : melted
    : Filling

    : 1 12-ounce package frozen unsweetened
    : raspberries, thawed, juices reserved
    : 6 ounces good-quality white chocolate, finely
    : chopped
    : 4 8-ounce packages cream cheese, room
    : temperature
    : 1 1/3 cups sugar
    : 2 tablespoons all purpose flour
    : 4 large eggs
    : 2 tablespoons whipping cream
    : 2 teaspoons vanilla extract
    : 1/2 teaspoon almond extract
    : White chocolate curls (optional)


    : For crust: Preheat oven to 325F. Butter
    : 9-inch-diameter springform pan with 2
    : 3/4-inch-high sides. Double-wrap outside
    : of pan with heavy-duty aluminum foil.
    : Place cookies in processor and blend until
    : coarse crumbs form. Add butter and process
    : until evenly moistened. Press crumb
    : mixture firmly onto bottom and halfway up
    : sides of prepared pan. Bake crust 8
    : minutes; cool on rack.
    : For filling: Press raspberries and juices
    : through fine strainer into small bowl.
    : Measure 1/2 cup puree for filling (reserve
    : remaining puree for another use). Stir
    : white chocolate in small metal bowl set
    : over saucepan of barely simmering water
    : until just melted and smooth; set aside.
    : Using electric mixer, beat cream cheese and
    : sugar in large bowl until smooth and
    : fluffy. Beat in flour, then eggs, 1 at a
    : time. Beat in whipping cream and vanilla.
    : Transfer 2 1/4 cups batter to medium bowl;
    : stir in melted white chocolate. Stir
    : reserved 1/2 cup raspberry puree and
    : almond extract into remaining batter in
    : large bowl.
    : Pour raspberry batter into prepared crust;
    : place springform pan in large roasting
    : pan. Pour enough hot water into roasting
    : pan to come 1 inch up sides of pan. Bake
    : until raspberry filling is softly set in
    : center and beginning to puff at edges,
    : about 50 minutes. Remove roasting pan from
    : oven; let raspberry layer cool 5 minutes
    : to firm slightly.
    : Starting at edge of pan, spoon white
    : chocolate batter in concentric circles
    : onto raspberry layer. Smooth top. Bake
    : until white chocolate filling is set in
    : center, about 30 minutes. Refrigerate cake
    : uncovered until cold, at least 4 hours.
    : (Can be prepared 2 days ahead; cover and
    : keep refrigerated.)
    : Cut around pan sides with small knife to
    : loosen cheesecake; release sides. Garnish
    : cheesecake with white chocolate curls, if
    : desired.
    : Makes 12 servings.




previous page | recipe circus home page | member pages
mimi's cyber kitchen |