Choclatique White Chocolate Raspberry Cheesecake

Prep Time: 30 Minutes
Baking Time: 55 Minutes
Yield: 16 Servings

I got an e-mail for Susan Johnson one weekend asking for a recipe for a great white chocolate cheesecake. Susan buys Choclatique Snowy White Chocolate by the pounds. It just so happened that Chef Wayne and I have been working on just that recipe for my new cookbook Chocolate Out of the Box. I thought that we came up with a real winner, but don’t take my word for it, this is the note I got back from Susan.

Dear Ed:

I hope you receive the attached picture and I hope it meets with your approval! My son-in-law ate a good 1/4 of the cake this afternoon. He gave it a “thumbs up.” I am so glad I asked you for the recipe. I am going to make it once again, but try a different twist. If that turns out as marvelous as this one, I will send you a picture as well. The oven temperature was perfect! It was done in 55 minutes. Instead of removing it from the oven I let it stay in with the oven door slightly ajar. It was excellent.

White Chocolate Raspberry Cheesecake

Ingredients for the Crust

1 Cup Pecans

2 Cups Graham Cracker Crumbs (7 Ounces)

1/2 Stick Melted Unsalted Butter

7 Egg Yolks, Room Temperature

Ingredients for the Filling

8 Ounces Choclatique Snowy White Chocolate (33%)

4 (8-Ounce) Packages Cream Cheese, Room Temperature and Softened

1/2 Cup Tablespoons Sugar

4 Whole Large Eggs

2 Large Egg Yolks

2 Tablespoons Corn Starch

1 Teaspoon Real Vanilla Extract

2 Cups Fresh Raspberries

Garnish: Fresh Raspberries and Raspberry Coulis

Make the Crust:

1. Finely grind pecans and graham cracker crumbs in a food processor and slowly add butter, processing until combined.

2. Press over bottom and up the sides of a 10-inch springform pan which has been wrapped with aluminum foil. (This keeps the water out of the springform pan)

Make the Filling:

1. Preheat oven to 350ºF.

2. Melt white chocolate in metal or glass bowl set over a saucepan of barely simmering water, stirring until smooth, and remove from heat.

3. Beat cream cheese with an electric mixer at medium speed until fluffy.

4. Add and beat in the sugar.

5. Add whole eggs and yolks, one at a time, beating well at low speed and scraping down bowl after each addition.

6. Beat in corn starch and vanilla extract until just combined (do not over mix).

7. Then drizzle in the melted chocolate in a slow stream, beating until filling is well combined.

8. Arrange the raspberries in a single layer over crust and pour filling into crust.

9. Place the springform pan in the middle a roasting pan and add boiling water so that it comes up one third of the way on the springform pan.

10. Bake in middle of oven until cake is set 3 inches from edge but center is still wobbly when pan is gently shaken, about 55 minutes.

11. Cool cheesecake completely in pan on a rack. The cake will continue to set as it cools.

12. Run a thin knife around edge of cake to loosen, refrigerate for about 4 hours.

13. Garnish with fresh raspberries, raspberry coulis and whipped cream (and a mint leaf only if you must).