Cheese Cake - Raspberry White Choc

By mariannefeldman

(c) A Marcy Goldman, BetterBaking.Com Original Recipe
www.BetterBaking.Com
White Chocolate Truffle Raspberry Cheesecake

This cake is over the top - in look and in taste. Don't let the components intimidate you.There is no need to do it all in one day. You can freeze the baked cheesecake and garnish with the white chocolate topping and raspberries an hour or so before serving. Work with melted chocolate at room temperature for best results. This is a sublime concoction of all your favorite flavors. Isn't it romantic? Sure, in an over the top, pure seduction sort of way.

Ingredients

• Crust
• 1 1/4 cups finely ground shortbread cookie crumbs
• 2 tablespoons sugar
• 1/4 cup ground almonds
• 1/3 cup unsalted butter, melted
• 2 drops almond extract
• Filling
• 4 ounces white chocolate - melted and cooled
• 4 eggs
• 2 pounds cream cheese - room temperature
• 2/3 cup sugar
• 3 tablespoons flour
• 1 teaspoon vanilla
• 1/4 teaspoon almond extract
• 1 cup seedless raspberry preserves
• Topping
• 4 ounces white chocolate - coarsely chopped
• 3/4 cup light cream
• 1/4 teaspoon vanilla
• Raspberry Sauce
• 1 10-oz. package frozen raspberries
• 1-2 tablespoons confectioners' sugar
• Finishing Touches
• Raspberries
• Warmed apricot jam (about 1/4 cup)
• Toasted slivered almonds (optional) to decorate sides
• White chocolate shavings
• Miniature marshmallows

Preparation

Step 1

Preheat oven to 350 F. Use a 10 inch spring-form pan. Prepare crust by mixing together all ingredients lightly with a fork. Press into pan bottom.

For the filling, melt the white chocolate over simmering water or in the microwave and allow to cool. Cream the cheese with sugar and flour until smooth. Stir some of this mixture (about 1/3 cup) into melted white chocolate (this tempers the chocolate). Place this mixture into main cheese mixture and add vanilla, almond extract and eggs. Pour half of it into prepared pan. Gently place half of (layering) preserves on top, cover with remaining batter, then add remaining preserves and swish on some of the marshmallows. Bake until set, 55 minutes and some of the marshmallows barely start to brown. Refrigerate cake several hours or overnight.

For the Glaze, bring cream to a gentle boil. Reduce heat and add chopped chocolate. Over low heat, stir to melt chocolate into cream. Remove from stove. Allow to cool until it is the consistency of a pourable glaze. Pour over center of cake, allowing excess to drip down. Allow glaze to set.

Brush the sides with warmed apricot jam and press toasted slivered almonds all around sides.

For the Raspberry Sauce, puree raspberries and sugar in blender. Strain to remove seeds, if desired. Serve as a separate sauce with cake.

Garnish cake with fresh whole raspberries and white chocolate shavings.

Serves 14-16

© This is a Marcy Goldman/BetterBaking.com original recipe
This recipe is for sole, pe