White Chocolate Cheesecake

Photo by Heather S.

PREP TIME

20

minutes

TOTAL TIME

80

minutes

SERVINGS

12

servings

PREP TIME

20

minutes

TOTAL TIME

80

minutes

SERVINGS

12

servings

Ingredients

  • CRUST

  • 1-1/2

    cups ladyfinger crumbs

  • 4

    ounces white chocolate, coarsely chopped

  • 5

    tablespoons unsalted butter, melted

  • FILLING

  • 18

    ounces white chocolate

  • 1/4

    cup heavy cream

  • 1-1/2

    pounds cream cheese, softened

  • 1/2

    cup granulated sugar

  • 1/2

    cup, sour cream

  • 4

    large eggs

  • 1

    tablespoon vanilla extract

  • WHITE CHOCOLATE GANACHE

  • 8

    ounces white chocolate, finely chopped

  • 1/2

    cup heavy cream

  • 1

    tablespoon unsalted butter

  • Fresh raspberries, for garnish Raspberry Sauce

  • RASPBERRY SAUCE

  • One

    12-ounce package unsweetened frozen raspberries

  • 14

    cup granulated sugar

  • 1

    tablespoon orange juice

Directions

Make the crust: In a food processor or blender, combine the ladyfinger crumbs and the white chocolate and process until the chocolate is finely chopped. Blend in the butter. Wrap the outside of a 9-inch springform pan in aluminum foil. Press the crust into the bottom and up the sides of the pan. Chill the crust. Preheat the oven to 275°F. Set a shallow baking pan filled with hot water on the bottom rack of the oven. 'Prepare the filling: In a double boiler, melt the White chocolate with the cream over hot, not simmering, water. Set aside to cool slightly. In a large bowl, beat the cream cheese and sugar until smooth. Beat in the sour cream, eggs, and vanilla. Beat in the white chocolate cream. Pour into the prepared pan. Set the cheesecake on the center rack and bake for 1 hour. Reduce the heat to 250°F and bake for 1 more hour. Without opening the oven, turn off the heat but leave the cake in the oven for 1 hour. Cool the cheesecake on a rack for 30 minutes. Meanwhile, make the ganache: Place the white chocolate in a medium bowl. In a small saucepan, bring the cream and butter to a simmer. Pour the hot cream over the chocolate. Let stand, covered, for 5 minutes, then stir until smooth. Let the ganache cool to room temperature. Pour the ganache over the cheesecake and spread it smooth. Cover the cheesecake and refrigerate for at least 8 hours or overnight. To unmold, wrap a hot wet towel around the pan, then remove the sides of the springform. Garnish the cheesecake with fresh raspberries. Cut into wedges and serve with the Raspberry Sauce. RASPBERRY SAUCE: Drain the berries in a fine-mesh sieve set over a bowl; press gently on the berries to remove as much juice as possible. Transfer the juice to a small saucepan and simmer until reduced to about 1/3 cup. Return the reduced juice to the bowl and stir in the sugar and orange juice. With a wooden spoon press the raspberries through the strainer into the bowl. Stir to combine the puree with the juice.

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