Long long ago and far far away, I was a partner in a cheesecake company called, The Uncommon Cheesecake. We made the most incredible cheesecakes, ultra creamy (NOT dry, gummy New York style) in interesting flavors for the time: Grand Marnier, Cappuccino, and Candied Ginger to name a few.
We did not make white chocolate cheesecake, however. Then one day my step-dad, DaddyMike, sampled a prototype in a Northwest restaurant and liked it so much that he asked me to “figure it out” for his birthday celebration. After playing around with the amount of white chocolate a bit, I perfected it to his satisfaction. He says this is the best cheesecake in the known world.
The original was topped simply with white chocolate shavings, but for Valentine’s Day this year I am adding a raspberry rose petal topping. It really sends the dessert over the moon for me. I mean: Raspberries! White Chocolate! Rose Petals! Together!
I will try it out on DaddyMike when he and Mom head back to the Northwest from the Southwest this spring. Yup, they’re a couple of those lucky SnowBirds. But you’re going to feel lucky too when you’re eating this cheesecake.
Luscious White Chocolate & Raspberry Rose Petal Cheesecake
This is a creamy-style cheesecake. It should not be dry, gummy, or grainy, which is the result of over baking. Trust the baking times specified below. They are correct and will give you perfect results.
SERVING NOTE This cheesecake is really rich. DaddyMike can eat the whole thing, but most people prefer a slender slice.
¼ cup fine, dry, chocolate cookie crumbs (Mexican Hearts of Fire Cookies are great here)
1 tablespoon unsalted butter, melted
6 ounces premium white chocolate (I used E. Guittard white chocolate wafers)
two 8-ounce packages cream cheese
6 tablespoons sugar
2 large eggs
2 cups sour cream
½ cup sugar
1 teaspoon vanilla extract
½ cup premium raspberry jam
2 tablespoons Chambord liqueur, or other raspberry-flavored liqueur (or fruit juice)
1 teaspoon rose flower water
2 ounces premium white chocolate
- To make the cookie base, put the cookie crumbs in a small bowl and stir in the melted butter.
- Sprinkle the cookie crumb mixture on the bottom of a 10-inch springform pan, removable-bottom cake pan, or divide between four 1½-cup capacity heart-shaped springform pans. The crumb coating will look sparse. That’s intended.
- To melt the white chocolate, put the chocolate in a small glass bowl and microwave for 30 seconds. Stir with a wooden chopstick or handle of a spoon and if the chocolate does not melt fully, continue microwaving in 10-second increments until the chocolate is creamy. This should not take longer than 50 seconds or so.
NOTE White chocolate cannot tolerate the same degree of heat that dark chocolate can. If it is overheated, it will turn granular.
- To make the cheesecake batter, in the workbowl of a processor fitted with the steel blade, process the cream cheese with the sugar until completely smooth.
- Add the eggs and melted white chocolate and pulse to combine well.
- Pour the batter into the prepared pan or pans and bake at 350º for 20 minutes for the large cheesecake and 15 minutes for the smaller cheesecakes.
- Remove from the oven and let rest for 5 minutes. The cheesecake will not appear set; that’s as it should be.
- To make the sour cream topping, while the cheesecake is baking, in a small mixing bowl, whisk the sour cream with the sugar and vanilla, and let set until the sugar is completely dissolved.
- Slowly, so as not to disturb the cream cheese layer, pour the sour cream mixture over the top of the cheesecake or cheesecakes.
- Return to the oven for 10 minutes for the large cheesecake and 8 minutes for the smaller cheesecakes. Remove, and let cool to room temperature on a wire rack.
- Cover and chill for at least 6 hours and preferably overnight.
- To make the raspberry topping, in a small saucepan, bring the jam just to a simmer, whisk in the liqueur until smooth, strain through a fine strainer, let cool just slightly, then spread on the chilled cheesecake or cheesecakes (still in the pan) to evenly cover the top. Refrigerate until the topping is set, about 1 hour.
- To serve, remove the outside ring of the cheesecake pan, position the cheesecake on a serving platter.
- Remove the outer ring of the springform pan or removable bottom cake pan and position the cheesecake on a doily-lined serving plate.
- Grate the remaining white chocolate and sprinkle around the cheesecake.
- Serve chilled. Use a serrated knife to cut slices from the large cheesecake.
More from LunaCafe
Check out these additional CHOCOLATE recipes, which are part of our annual All Chocolate All Month celebration:
- Bittersweet Chocolate & Cabernet Butter Cake
- Chocolate Almond Pound Cake
- Chocolate Ginger Chipotle Stout Cake
- Fried Banana Split with Mexican Chocolate Sauce & Strawberry Lime Salsa
- Heavenly Chocolate Beet Tea Loaf & 3 Variations
- Warm-Spiced Molten Chocolate Cake
- Spicy Chocolate, Banana & Fresh Ginger Tea Loaf
I Love Hearing from You!
Please leave a comment. Include your blog URL and CommentLuv will automatically link back to your most recent blog post. Let’s talk cooking! …Susan
Copyright 2011 Susan S. Bradley. All rights reserved.