Cheesecake with Fruits
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Wong, John T.
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White Chocolate Raspberry Cheesecake

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Raspberries on Bush
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FogStock
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White Chocolate Raspberry Cheesecake
Bon Appetit May 1988

Crust:
1 1/4 cups finely ground shortbread cookie crumbs
1/4 cup ground almonds (about 1 ounce)
2 tablespoons sugar
1/8 teaspoon almond extract
3 tablespoons (or more) unsalted butter, melted

Filling:
6 ounces white chocolate (preferably imported),
finely chopped
24 ounces cream cheese, room temperature
1/2 pound Neufchâtel cheese, room temperature
5 large eggs, room temperature
3/4 cup sugar
3 tablespoons all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon almond extract

Glaze:
7 tablespoons whipping cream
8 ounces white chocolate, finely chopped
1/4 cup raspberry jam, melted, strained
Toasted sliced almonds
Fresh raspberries
12-ounce bag frozen unsweetened raspberries,
thawed, puréed and strained

For crust: Preheat oven to 350 degrees F. Mix cookie crumbs, ground almonds, sugar and almond extract in small bowl. Blend in enough butter
to bind crumbs. Press mixture firmly onto bottom of 10-inch springform
pan. Bake 10 minutes. Transfer to rack and cool completely. Reduce
oven temperature to 325 degrees F.
For filling: Melt chocolate in double boiler over simmering water, stirring until smooth. Cool to lukewarm. Using electric mixer, beat cheeses in large bowl until smooth. Blend in eggs 1 at a time. Mix in sugar, flour, vanilla
and almond extracts. Stir 1 cup of mixture into lukewarm white chocolate; mix into remaining filling in bowl. Pour filling over crust. Bake until the
cheesecake is firm around edges but still moves slightly in enter when pan
is shaken, about 40 minutes. Transfer to rack and cool completely. Cover
and refrigerate overnight.
For glaze: Bring cream to simmer in heavy small saucepan over low heat. Add chocolate and stir until smooth. Spoon glaze over top of cheesecake. Using spatula, spread glaze slightly over edge. Refrigerate until glaze is set. Brush jam around sides of cheesecake. Press almonds onto sides, covering completely. (Can be prepared 2 days ahead. Cover and refrigerate.) Arrange raspberries in center of cheesecake if desired. Serve with raspberry purée.
 

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