Time for a little change of pace--a really terrific dessert. During my catering days this was the cheesecake most often requested (and the most time consuming). Dazzle your guests and graciously accept their praise; you will have earned it.
Here is my recipe:
Crust:
9 ounces
Pamela's Extreme Chocolate Mini Cookies
6
tablespoons butter melted
Filling Layers:
12 ounces
frozen raspberries, completely thawed, reserving juices
4 8-ounce
blocks cream cheese, softened to room temperature
1 1/3 cups
sugar
1 1/3
tablespoons Jackie's Quick Flour Blend (click for link to recipe)
4 large
eggs at room temperature
2 teaspoons
corn starch
2
tablespoons whipping cream
2 teaspoons
vanilla extract
6 ounces
white chocolate, finely chopped
1 teaspoon
almond extract
Garnish:
1 8-ounce
blocks cream cheese, softened to room temperature
1/3 cup
sugar
2 teaspoons
vanilla extract
1/4 cup
fresh raspberries (optional)
1/4 cup
Mint sprigs, for garnish (optional)
Here is how I made this masterpiece:
Crust:
1. Preheat oven to 325 degrees Fahrenheit.
2. Place parchment paper in bottom of 9-inch spring form
pan. Spray with non-stick cooking spray. Double wrap outside of pan with
heavy-duty aluminum foil; set aside.
3. Empty package of cookies into the bowl of food processor. Process until crumbs are very fine. In medium bowl, combine chocolate cookie crumbs and butter.
Thoroughly combine. Press crumb mixture firmly onto bottom and partially up
sides of spring form pan. Bake for 13-15 -minutes; cool on rack.
Filling Layers:
1. While crust is baking, press raspberries and juices
through fine strainer. Measure ½ cup of raspberry juice for filling in second
layer. Set aside. Remaining raspberries and juice may be reserved for some
other use.
2. Beat cream cheese and sugar in large bowl until smooth
and fluffy. Add flour; mix well. Add eggs, one at a time, beating well after
each. Stir in whipping cream and vanilla. Place 2¼ cups batter in separate
bowl; set aside to make the third layer a little later.
3. Add ½ cup strained raspberry juice with pulp. Mix well;
pour raspberry mixture into prepared crust.
4. Place spring form pan in large roasting pan. Pour 1-inch
hot water around roasting pan. Place roasting pan in preheated oven and 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 while leaving spring form pan sitting in hot water.
5. During the last 10 minutes of the baking process of the
raspberry layer, place white chocolate in top of double boiler over simmering
water until barely melted stirring occasionally. Stir melted white chocolate and almond
extract into reserved 2¼ cups of batter.
6. Starting at edge of pan, spoon remaining mixture onto top
of raspberry layer. Smooth top. Return to oven and bake until cheesecake is set
in center, about 30 minutes. Remove from oven; allow cheesecake to cool for 10
to 15 minutes. Refrigerate uncovered until cold, about 4 hours.
7. Remove aluminum foil and sides of spring form pan.
Garnish with cream cheese mixture, if desired.
Garnish:
1. For garnish, place cream cheese, sugar and vanilla in
small mixing bowl. Beat until smooth. Spoon mixture into decorating bag fitted
with a star tip. Holding tip at an angle to the edge of the cheesecake, squeeze
bag with cream cheese mixture firmly, but continuously, overlapping strokes
about every inch to form little shells until completely around edge of cheesecake.
Then, place tip at a 90-degree angle in center and squeeze bag for form large
“puff”. Mint leaves and fresh raspberries add color.
Servings: 12
Preparation
Time: 1 hour
Cooking
Time: 1 hour and 35 minutes
Inactive
Time: 4 hours
Total Time:
6 hours and 35 minutes
Calories Per
Serving: 646.51
Author: Dr.
Jacquelyn P. Horne
Copyright:
2012
