Servings: 16
Instructions:
Wrap the outside of the 9-inch springform pan with a large piece of heavy aluminum foil and place in a large baking pan with at least 2-inch high sides. The springform pan will be watertight.
Puree the raspberries in a food processor. Use the back of a spoon to press the raspberries through a strainer to remove the seeds. Measure 1/2 cup strained puree into a small bowl and mix with 1 tablespoon sugar and the lemon juice. Set the sauce aside and save any additional puree for another use.
Position an oven rack in the middle of the oven. Preheat the oven to 175 degrees F (80 C). Place the white chocolate in a non-reactive ovenproof container and melt it in the oven, 8 to 10 minutes. As soon as the white chocolate is melted, remove it from the oven and stir it smooth. Increase the oven temperature to 350 degrees F (180 C). Set the white chocolate aside to cool slightly while you mix the cheesecake. Put the cream cheese in the large bowl of an electric mixer. Mix on low speed until the mixture is smooth, about 1 minute. Add the remaining 1 1/4 cups sugar and mix until smooth and creamy, about 1 minute. Mix in the flour. Add the eggs, 2 at a time, mixing the batter smooth before the next addition of eggs and again after all of the eggs are added. Stop the mixer and scrape the sides of the bowl twice during this mixing. Mix in the vanilla and almond extract. Mix in the whipping cream. Stir in the melted white chocolate. Pour the batter into the prepared springform pan. Use a small spoon to drizzle the raspberry sauce over the batter, leaving a 1-inch plain edge. Dip the spoon gently into the batter and swirl some of the sauce into the batter, leaving some swirls of sauce on top of the batter in a marbleized pattern. Do not disturb the crumb crust. Put the cheesecake in the oven and pour hot water in the large baking pan to reach 1-inch up the sides of the springform pan. Bake about 1 hour or until you give the cheesecake a gentle shake and the top looks firm. Cool the cheesecake in the water bath for 1 hour on a wire rack covered loosely with paper towel. Carefully remove the cheesecake from the water bath. Remove the paper towel and cool 1 hour more. The cheesecake should feel cool to the touch. Cover with plastic wrap and chill thoroughly in the refrigerator, at least 6 hours or overnight.
TO FREEZE:
Use a small, sharp knife to loosen the cheesecake from the sides of the pan. Release the sides of the springform pan. Either leave the cheesecake on the springform bottom, or use the small, sharp knife to loosen the crust from the bottom of the pan. Slide the removable bottom of a tart pan under the crust and move the cheesecake to a serving plate or cardboard cake circle. Wrap tightly in plastic wrap then heavy aluminum foil. Label with date and contents. Freeze up to 1 month.
TO SERVE:
Defrost the wrapped cheesecake in the refrigerator overnight. Uncover the cheesecake and let it sit at room temperature 1 hour before serving. Fresh raspberries can be scattered on the individual serving plates.
Leftover cheesecake can be covered with plastic wrap and stored in the refrigerator up to 5 days.
Makes 16 servings.
Chocolate Cookie Crumb Crust:
Ingredients:
1 1/2 cups vanilla wafer crumbs, or chocolate wafer cookie crumbs
1/2 cup confectioners' sugar
1/3 cup unsweetened cocoa* (see note below)
1/3 cup butter, melted
Instructions:
In a medium bowl, stir together wafer crumbs, confectioners' sugar, cocoa, and butter. Press firmly onto bottom of 9-inch springform pan. Bake at 350 degrees F (180 C) for 8 minutes. Cool completely before filling.
*NOTE: If using chocolate wafer cookies for crust, eliminate the cocoa from the recipe.
Date: February 20, 2002