ISO: ISO - ideas on white chocolate and raspberry cheesecake

[mboley]

Ok this goes back to the polka dot cheesecake discussion at #1609. http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=12392

I'd like to make white chocolate cheesecake and swirl (or dot) a raspberry part in it. This is for a bookclub on Friday (5/19)

How should I do this? I was thinking of making the white chocolate cheesecake recipe I have, then reserving an amount and mixing either raspberry puree or raspberry jam (melted) into it.

Does this sound like it would work? Would the weights of the batters be too different to acheive a good pattern? I know I could just serve the raspberry sauce over the cheesecake, but didn't want to have to take many containers to dinner.

OR do you have a good white chocolate / raspberry cheesecake recipe smileys/smile.gif

I can post the one I was thinking of using when I get home if anyone is interested.

Thanks in advance for all of your knowledge and help!!

Melissa in IN

 

[CathyZ]

Here is a GREAT T&T REC, Melissa- Raspberry Swirl Cheesecake

The thing that is so novel about this one is that you "paint" melted chocolate on the crust before pouring in the batter. It also has chopped chocolate in the batter. You can substitute white chocolate easily. The raspberry puree "swirls" perfectly if you follow the directions.

RASPBERRY SWIRL CHEESECAKE

Raspberry Sauce: 1 package (12 oz.) frozen Raspberries (not sugared), thawed and drained but reserve the juice.
1/3 cup sugar
3 tbsp cornstarch
Add enough water to the raspberry juice to make 1-1/2 cup. Mix sugar and cornstarch in a sauce- pan. Stir in the juice and raspberries. Heat to boiling over medium heat, stirring frequently. Boil
and stir 1 minute; strain. Cool completely.
Crust: 2 cups flour
1/2 cup sugar
2/3 cup softened butter
2 egg yolks
Heat oven to 400 degrees. Mix together the above and press 1/2 of the mixture onto the bottom of a greased springform pan (without the ring on it) and bake just the bottom for 8-10 minutes. Cool. Assemble springform pan around baked bottom crust and press the rest of the crust mixture on the sides, going up about 2-1/2". Make sure it blends onto the bottom over the "break".
Cheesecake: 1 cup semi sweet chocolate chips
3 Tbsp whipping cream
40 oz cream cheese
1-3/4 cup sugar
3 Tbsp flour
1/4 tsp salt
1/4 cup whipping cream
5 eggs
2 egg yolks
1/3 cup semisweet chocolate chips- chopped
Increase the oven heat to 475 degrees.
Cut a circle of foil larger than the cheesecake bottom to wrap the bottom of the springform in for baking so nothing leaks out. Heat the 1 cup semi-s. chips and 3 Tbsp cream. "Paint" on the bottom and sides of crust. Beat the cream cheese, sugar, flour, salt, cream and 2 eggs until smooth. Add the rest of the eggs and extra egg yolks one at a time. Stir in the chopped chips. Pour 1/2 of the batter in the crust. Spread 1/3 of the raspberry mixture by spoonfuls onto the batter. Swirl through the batter with a spatula- be careful! Repeat with another half of the cheesecake batter and then bake the cheesecake for 20 minutes. Reduce the temperature to 300 degrees and bake one hour. Turn off the oven and leave the cake in 15 minutes more. Spread reserved raspberry
mixture over top and cool. Refrigerate at LEAST 12 hours before running a knife around the inside of the ring before loosening the springform pan.

 

[mboley]

CathyZ - Thanks for the recipe! Question for you...

I think I'm going to give it a try! Have you had any trouble with the cheescake sliding off the chocolate painted on the bottom? Just wondering! I really like this idea!

I'll let you know how it turns out. Thanks again!

Melissa