White Chocolate Cheesecake with Crème de Cacao and Raspberry Sauce
1 to 3 tablespoon butter or margarine, softened
1 cup finely chopped lightly toasted macadamia nuts
24 ounces white chocolate, chopped or broken
3/4 cup heavy cream, scalded
3 (8-ounce) packages cream cheese
1 cup sugar
1/4 cup flour
4 eggs, room temperature
1/4 cup white crème de cacao or 1 tablespoon vanilla
Sweetened whipped cream
12 to 14 macadamia nuts and/or 12 to 14 fresh raspberries dipped in 1 ounce
melted white chocolate
Coat sides and bottom of 8 or 9-inch springform pan with butter. Sprinkle macadamia nuts over buttered surface, turning pan and shaking to distribute evenly. Chill in freezer 15 minutes.
Heat oven to 425° F.
Partially melt chocolate in double boiler or microwave. Add scalded cream, whisking until chocolate is melted and mixture is smooth. Set aside
Beat cream cheese, sugar and flour. Add chocolate mixture, then eggs one at a time. Stir in crème de cacao or vanilla and pour into prepared pan.
Bake 20 minutes at 425° F.; reduce heat to 300º° F. and bake 45 to 55 minutes more until cheesecake is nearly set. Turn off oven. Cool in oven 30 minutes. Cool 1 hour on rack, then refrigerate 6 to 24 hours.
At least 2 hours before serving, prepare Raspberry Sauce. Chill. Line baking sheet with wax paper. Partially melt 1 ounce white chocolate then stir until smooth. Dip macadamia nuts and raspberries halfway into melted chocolate. Invert onto waxed paper. Chill. Serve thin wedges of cheese cake with a small spoonful of Raspberry Sauce; garnish with whipped cream and top with a dipped macadamia nut and/or raspberry.
2 cups fresh or frozen raspberries
1/2 cup sugar
2 tablespoons framboise or raspberry schnapps (optional)
Combine berries and sugar in processor (reserve some berries for garnish). Puree sauce, strain, add liqueur, chill.
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