White Chocolate Raspberry Cheesecake
- 1 3/4 cup graham crackers
- 6 tablespoons unsalted butter, melted
- 1 tablespoon Imperial Sugar Extra Fine Granulated Sugar
White Chocolate Raspberry Cheesecake
- 3 packages (8 oz each) cream cheese, soft at room temperature
- 1 cup Imperial Sugar Extra Fine Granulated Sugar
- 4 large eggs
- 1 1/2 cups (12 oz) sour cream
- 1 tablespoon vanilla extract
- 1 bar white chocolate (3.5 oz- 4.5-oz) (white chocolate chips are not real white chocolate)
- 2/3 cup raspberry fruit spread or raspberry jam
Finishing and Decoration
- 1 bar white chocolate (3.5 oz- 4.5-oz) (white chocolate chips are not real white chocolate
- 2 teaspoons vegetable oil
- 1 cup whipping or heavy cream
- 1 tablespoon + 1 teaspoon Imperial Sugar Extra Fine Granulated Sugar
- 1 pint fresh raspberries
- Imperial Sugar Confectioners Powdered Sugar, optional for dusting
- Preheat oven to 350°F.
- For crust, crush enough graham crackers with a rolling pin to obtain 1 3/4 cups. Add melted butter and sugar. Combine well. Press onto bottom of a 9-inch diameter springform pan.
- Place in oven for 8 minutes. Remove from oven and once pan has cooled, spread a thin film of butter on the inside walls of pan. Reduce oven temperature to 325°F.
- Place springform pan on 3 layers of aluminum foil and wrap outside of pan tightly with foil. Ensure no water could penetrate through foil. Place in a roasting pan and set aside.
- Blend cream cheese and sugar on lowest speed, alternatively mix by using a handheld spatula until no lumps remain. Scrape bowl well.
- Add one egg at a time waiting for previously added egg to be fully incorporated and mixture shows no lumps before adding next. Scrape bowl and beater between additions.
- Add sour cream and vanilla. Chop chocolate in small slivers and stir into batter.
- Scrape about a third of cheesecake mixture into pan. Spoon and swirl around half of raspberry fruit spread into cheesecake batter.
- Top with another one third of cheesecake mixture and add and swirl around remaining raspberry fruit spread. Top with remaining cheesecake mixture.
- Place into roasting pan. Pour water into roasting pan about 1-inch high and place in oven.
- Bake until center of cake no longer trembles when tapping sides of pan, about 90 minutes. It could be longer depending on temperature of cheesecake batter.
- Allow to cool at room temperature for 30 minutes and place in refrigerator.
- Run a sharp knife around edge of cheesecake to remove from pan. Place a sheet of plastic food wrap on surface of cake followed by a cutting board or platter.
- Flip cake upside down. Remove bottom of cake pan. If it is slightly sticking run a knife underneath to release it.
- Place a serving platter on cheesecake and flip cake once more upside down. Original baked surface will once again be facing upward.
- For chocolate shavings, cut chocolate in small pieces and place along with oil in a microwave safe bowl. Heat in 10-second increments until chocolate is just melted. Do not overheat as it will make chocolate seize up. If it is very thick add a touch more oil.
- Heat 2 cookie sheets by either running them under very hot water or placed briefly under broiler. Do not get sheets too hot; you should still be able to hold them briefly with bare hands.
- Spread chocolate very thinly onto warm sheets using an offset spatula. Place cookie sheets in refrigerator for about 20 minutes or until chocolate has hardened.
- Remove one sheet from fridge and using a plastic putty knife, scrape chocolate into shavings. Place on edge of cake.
- Optional whip cream and sugar to firm peaks. Pipe rosettes in a circle onto cake.
- Fill center with fresh raspberries. Sprinkle cake with powdered sugar.