| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Desserts, Cheesecakes, Sent | 16 | Servings | |
INGREDIENTS
| 1 1/2 | c | Ladyfinger crumbs |
| 4 | oz | White chocolate; coarsely chopped |
| 5 | tb | Unsalted butter or margarine; melted |
| 18 | oz | White chocolate |
| 1/4 | c | Heavy cream; (Evaporated skimmed) |
| 1 1/2 | lb | Cream cheese; softened |
| 1/2 | c | Sugar |
| 1/2 | c | Sour cream |
| 4 | lg | Eggs |
| 1 | tb | Vanilla extract |
| 8 | oz | White chocolate; finely chopped |
| 1/2 | c | Heavy cream; (evaporated skimmed) |
| 1 | tb | Unsalted butter or margarine |
| Fresh raspberries; for garnish | ||
| 1 | c | Red currant jelly |
| 1/4 | c | Dark rum |
| 2 | c | Whole raspberries |
INSTRUCTIONS
CRUST FILLING WHITE CHOCOLATE GANACHE RASPBERRY SAUCE MAKE THE CRUST: In a food processor or blender or with fork, combine the ladyfinger crumbs and the white chocolate and process until the chocolate is finely chopped. Blend in the butter. Wrap the outside of a 9-inch springform pan in aluminum foil. Press the crust into the bottom and up the sides of the pan. Chill the crust. Preheat the oven to 275 degrees. Set a shallow baking pan filled with hot water on the bottom rack of the oven. PREPARE THE FILLING: In a double boiler, melt the white chocolate with the cream over hot, not simmering, water. Set aside to cool slightly. In a large bowl, beat the cream cheese and sugar until smooth. Beat in the sour cream, eggs, and vanilla. Beat in the white chocolate cream. Pour into the prepared pan. Set the cheesecake on the center rack and bake for 1 hour. Reduce the heat to 250 degrees and bake for 1 hour longer. Without opening the oven, turn off the heat but leave the cake in the oven for 1 hour. Cool the cheesecake on a rack for 30 minutes. MEANWHILE, MAKE THE GANACHE: Place the white chocolate (no need to use so much white chocolate) in a medium bowl. In a small saucepan, bring the cream and butter to a simmer. Pour the hot cream over the chocolate. Let stand, covered, for 5 minutes, the stir until smooth. Let the ganache cool to room temperature. Pour the ganache over the cheesecake and spread it smooth. Cover the cheesecake and refrigerate for at least 8 hours or overnight. To unmold, wrap a hot wet towel around the pan, then remove the sides of the springform. Garnish the cheesecake with fresh raspberries at the edge of the circle. Cut into wedges and serve with the Raspberry Sauce. PREPARE FRESH RASPBERRY SAUCE: Melt jelly in small saucepan over very low heat. Remove from heat and stir in rum. Add raspberries and mix gently, being careful not to crush. Recipe by: Mrs. Fields I Love Chocolate! Cookbook, p. 38 - Library Posted to MC-Recipe Digest by "C.M. Davis" <comet9@worldnet.att.net> on Mar 25, 1998
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