White Chcocolate Raspberry Cheesecake
Submitted by brencurt
Creamy white chocolate cheesecake studded with fresh raspberries on a pecan-cinnamon crust, crowned with a glossy rum-spiked raspberry sauce. A showstopper dessert.
YIELD
1 cakePREP
30 minCOOK
90 minREADY
150 minThis is the cheesecake you bring when you want the room to go quiet.
A buttery pecan-cinnamon crust cradles a rich, velvety filling swirled with melted white chocolate and heavy cream. Fresh raspberries get pushed down into the batter before baking, bursting into tart, jewel-toned pockets throughout the cake.
The crowning glory is a glossy raspberry topping thickened with cornstarch and spiked with a splash of rum. Spoon it on just before serving for that jaw-dropping presentation.
Baking Tips
- Place a pan of water on the bottom oven rack while baking. The steam prevents cracks by keeping the oven humid.
- Run a knife around the edge of the pan as soon as it comes out of the oven. This lets the cheesecake pull away from the sides as it shrinks and cools, preventing surface cracks.
- Refrigerate the cheesecake at least overnight before adding the topping. A cold, fully set cake holds the sauce on top instead of absorbing it.
- Add eggs one at a time and beat on low speed. Overbeating incorporates too much air, which causes the top to puff and crack.
Ingredients
Directions
Crust; Put pecans in swall bowl with butter and Microwave on high for 1½ minutes.
Stir dry ingredients together in 10-inch springform pan.
Add butter and nuts and mix well.
Pat onto bottom and sides.
Filling: Beat cream cheese until light.
Add sugar and beat until light and fluffy.
Add eggs one at a time; beating after each one.
Add remaining ingredients except berries and mix well.
Pour into pan.
Drop berries on top and push down with fork so that batter covers them.
Bake at 350℉ (180℃) F for 1½ hours in which a pan of water has been placed on the bottom rack.
Remove from oven and run knife around the edge to loosen from pan and prevent a cracked cake when cooling.
Topping: Stir sugar and cornstarch well in saucepan.
Add berries and water and cook over medium heat until thick and bubbly.
Stir in rum.
Pour over cooled cake.
(I refrigerate the cake for a day first, then put topping on just before serving).
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