Monday, April 18, 2011

Passover White Chocolate and Raspberry Cheesecake

Any holiday is a good holiday to bake. No cupcakes this time. Didn't really think Passover was the appropriate holiday for cupcakes. And every once in awhile, you need a change. So I made this cheesecake. And it was delicious! And it was so easy. And I forgot to take a picture of it whole, so you just get the leftovers! I apologize.



White Chocolate and Raspberry Cheesecake
Bon App├ętit, February 1994 
For the crust (from Gourmet, April 2008)
3/4 cup sliced blanched almonds, toasted and cooled  
2/3 cup sugar
2/3 cup matzo cake meal
1/4 teaspoon salt
8 tablespoons unsalted butter, melted and cooled slightly

Filling
4 ounces imported white chocolate (such as Lindt), chopped
2 8-ounce packages cream cheese, room temperature
2/3 cup sugar
2 teaspoons vanilla extract
3/4 teaspoon grated lemon peel
2 large eggs
3/4 cup fresh raspberries (I used strawberries) or frozen unsweetened, thawed, drained

Topping
1 8-ounce container sour cream
3 tablespoons sugar
1/2 teaspoon vanilla extract

2 1/2-pint baskets raspberries or one 1-pint basket strawberries
1/2 cup seedless raspberry (I used strawberry) jam

For the Crust
Preheat oven to 350F with rack in middle.
Pulse almonds, sugar, matzo cake meal, and salt in a food processor until finely ground.
Transfer to a bowl and stir in butter until combined well. Press onto bottom and 1 inch up side of springform pan. Bake until crust is firm and a shade darker, 12 to 15 minutes. Cool crust completely in pan on a rack.

For Filling:
Melt white chocolate in top of double boiler over simmering water until smooth, stirring often. Remove from over water. Using electric mixer, beat cream cheese, sugar, vanilla and peel in large bowl until smooth. Add eggs 1 at a time, beating just until combined. Beat in white chocolate.
Spoon half of batter into crust. Top with 3/4 cup berries. Spoon remaining batter over. Bake until edges of cake are set but center 3 inches still moves when cake is shaken, about 45 minutes. Cool 20 minutes. Maintain oven temperature. Using fingertips, press down gently on edges of cheesecake to flatten slightly.
For topping:
Whisk sour cream, sugar and vanilla in bowl. Spoon over cake, spreading to edge of pan. Bake 5 minutes. Transfer cake in pan to rack. Run small knife around sides of cake. Cool completely. Chill cake overnight.
Fold down foil along sides of pan. Lift cake pan off cheesecake. Transfer cheesecake to platter, discarding foil. Cover cake with berries. Bring jam to simmer in small saucepan, stirring often. Gently brush jam over berries. (Can be prepared 3 hours ahead; chill.)

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