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    Double-Decker Raaspberry and White Chocolate Curls

    Source of Recipe

    Tudd,les

    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)

    Recipe

    : 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.

 

 

 


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