You’ve heard the saying, “Necessity is the mother of invention.” Well, it was definitely the impetus for this Thanksgiving dessert, as I was torn between pleasing my stepdad, Mike, who loves White Chocolate Cheesecake and my daughter’s boyfriend, Chris, who expressed a desire for Peanut Butter Cheesecake (which I considered but then swapped for pumpkin in honor of the holiday.)

The combination of the two flavors was even better than I expected, with the white chocolate lending the pumpkin a good measure of sophistication.

The only aspect of this dessert that gave me pause was marbling the two cheesecake batters. I have had mixed results with various marbling techniques I’ve tried in the past.

This time, I poured large dollops of alternating batters, side-by-side, in one layer and again in a second layer. Then, I used an offset spatula to pull through the layers, first in one direction, then in the other, across the top. And, voila, it worked.

Pumpkin Spice & White Chocolate Cheesecake

Pumpkin and white chocolate are an unexpected and completely harmonious flavor pairing. Make this dreamy pie the day before you need it to ensure it sets up fully in the frig.

Base
¼ cup fine, dry, chocolate cookie crumbs  

White Chocolate Cheesecake
two 8-ounce packages best-quality cream cheese
6 tablespoons sugar
2 large eggs
6 ounces white chocolate, chopped or disks

Pumpkin Spice Cheesecake
two 8-ounce packages best-quality cream cheese
6 tablespoons firmly packed brown sugar
½ cup canned pumpkin puree
1 teaspoon cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
2 large eggs

Topping
2 cups sour cream
½ cup sugar
1 teaspoon vanilla

Garnish
2 ounce premium white chocolate in a thick bar (Whole Foods carries it)

1. To make the Base, sprinkle the cookie crumbs on the bottom of a 10-inch springform pan or removable-bottom cake pan.
2. To make the White Chocolate Cheesecake, utilizing a double boiler set over hot, not simmering, water, or in a microwave, carefully melt the white chocolate, stirring periodically with a clean, dry utensil to evenly distribute the heat. Reserve momentarily. (Note: White chocolate cannot tolerate the same degree of heat that dark chocolate can. If it is overheated, it will turn granular.
3. Using a processor fitted with the steel knife, process the cream cheese with the sugar until completely smooth. Add the eggs and melted white chocolate. Incorporate thoroughly. Reserve.
4. To make the Spiced Pumpkin Cheesecake, using a processor fitted with the steel knife, process the cream cheese and brown sugar until totally smooth.  (If in doubt, keep processing.)
5. Add the pumpkin puree, cinnamon, ginger, cloves, and eggs. Incorporate thoroughly.
6. Pour the Spiced Pumpkin Cheesecake batter into the cheesecake pan.
7. Pour the White Chocolate Cheesecake batter over the top and swirl the two together with a flexible spatula. Alternately, spoon large dollops of each batter, side by side, into the pan and then swirl.
8. Bake in the upper third of a preheated 350° oven for about 35 minutes. The cheesecake will not appear set at this point. There should be no cracking or rising of the outer edges. Remove from the oven, let sit for 5 minutes.
9. While the cheesecake is baking, whisk the sour cream with the sugar and vanilla and let set until the sugar is completely dissolved. Reserve.
10. After the baked cheesecake has set up for at least 5 minutes, slowly pour the sour cream mixture over the top of the cheesecake.
11. Return cheesecake to the oven for 10 minutes, remove, and let cool to room temperature on a wire rack. Do not overbake or the cheesecake will be grainy. When totally cool, cover and refrigerate for at least 6 hours or preferably overnight.
12. Just before serving, grate the remaining white chocolate and sprinkle evenly over the top. (An easy way to obtain large chocolate curls is to warm the top of the chocolate bar slightly with just the heat of your hand and then draw a cheese knife across the top. Repeat the warming for each pass with the cheese knife.)
13. Cut into slim wedges with a long thin knife, wiping the blade clean on a paper towel between slices.

Serves 8-12.

Variations

Pumpkin Spice Cheesecake

I create a different pumpkin pie, tart, or cheesecake every autumn, and as good as they each are, this spicy cheesecake remains an all-time fave.

Base
¼ cup fine, dry, chocolate cookie crumbs  

Pumpkin Spice Cheesecake
three 8-ounce packages best-quality cream cheese
½ cup firmly packed brown sugar
¾ cup canned pumpkin puree
1½ teaspoon cinnamon
¾ teaspoon ground ginger
¼ teaspoon ground cloves
3 large eggs

Topping
2 cups sour cream
½ cup sugar
1 teaspoon vanilla

1. To make the Base, sprinkle the cookie crumbs on the bottom of a 10-inch springform pan or removable-bottom cake pan.
2. To make the Spiced Pumpkin Cheesecake, using a processor fitted with the steel knife, process the cream cheese and brown sugar until totally smooth.  (If in doubt, keep processing.)
3. Add the pumpkin puree, cinnamon, ginger, cloves, and eggs. Incorporate thoroughly.
4. Pour the Pumpkin Spice Cheesecake batter into the cheesecake pan.
5.  Bake in the upper third of a preheated 350° oven for about 30 minutes. The cheesecake will not appear set at this point. There should be no cracking or rising of the outer edges. Remove from the oven, let sit for 5 minutes.
6. While the cheesecake is baking, whisk the sour cream with the sugar and vanilla and let set until the sugar is completely dissolved. Reserve.
7. After the baked cheesecake has set up for at least 5 minutes, slowly pour the sour cream mixture over the top of the cheesecake.
8. Return cheesecake to the oven for 10 minutes, remove, and let cool to room temperature on a wire rack. Do not overbake or the cheesecake will be grainy. When totally cool, cover and refrigerate for at least 6 hours or preferably overnight.
9. Cut into slim wedges with a long thin knife, wiping the blade clean on a paper towel between slices.

Serves 8-12.

Daddy Mike’s White Chocolate Cheesecake

I developed this cheesecake for my cookbook, Pacific Northwest Palate: Four Seasons of Great Cooking, after my stepdad, Mike, began raving about a version he had experienced in a Northwest restaurant. After playing around with the quantities of white chocolate a bit, I perfected it to his satisfaction. He now says this is the best cheesecake in the entire universe.

Note   This cheesecake is really rich. Mike can eat the entire thing, but most people prefer a slender slice.

Base
¼ cup fine, dry, chocolate cookie crumbs  

White Chocolate Cheesecake
three 8-ounce packages best-quality cream cheese
1/2 cup sugar
3 large eggs
8 ounces white chocolate, chopped or disks

Topping
2 cups sour cream
½ cup sugar
1 teaspoon vanilla

Garnish
2 ounces premium white chocolate in a thick bar (Whole Foods carries it)

1. To make the Base, sprinkle the cookie crumbs on the bottom of a 10-inch springform pan or removable-bottom cake pan.
2. To make the White Chocolate Cheesecake, utilizing a double boiler set over hot, not simmering, water, or in a microwave, carefully melt the white chocolate, stirring periodically with a clean, dry utensil to evenly distribute the heat. Reserve momentarily. (Note: White chocolate cannot tolerate the same degree of heat that dark chocolate can. If it is overheated, it will turn granular. )
3. Using a processor fitted with the steel knife, process the cream cheese with the sugar until completely smooth. Add the eggs and melted white chocolate. Incorporate thoroughly. Reserve.
4. Pour the White Chocolate Cheesecake batter into the prepared pan.
5. Bake in the upper third of a preheated 350° oven for about 35 minutes. The cheesecake will not appear set at this point. There should be no cracking or rising of the outer edges. Remove from the oven, let sit for 5 minutes.
6. While the cheesecake is baking, whisk the sour cream with the sugar and vanilla and let set until the sugar is completely dissolved. Reserve.
7. After the baked cheesecake has set up for at least 5 minutes, slowly pour the sour cream mixture over the top of the cheesecake.
8. Return cheesecake to the oven for 10 minutes, remove, and let cool to room temperature on a wire rack. Do not overbake or the cheesecake will be grainy. When totally cool, cover and refrigerate for at least 6 hours or preferably overnight.
9. Just before serving, grate the remaining white chocolate and sprinkle evenly over the top. (An easy way to obtain large chocolate curls is to warm the top of the chocolate bar slightly with just the heat of your hand and then draw a cheese knife across the top. Repeat the warming for each pass with the cheese knife.)
10. Cut into slim wedges with a long thin knife, wiping the blade clean on a paper towel between slices.

Serves 8-12.

Copyright 2010 Susan S. Bradley. All rights reserved.

I was pondering how to introduce the newest member of our family to you, dear readers, when my fabuloso sister-in-law, Mary-beth, suggested tying in Torta della Nonna (Grandmother’s Tart), which truthfully, I knew nothing about. She fell in love with this simple and rich Italian tart in Italy, during a 5-day cooking course, at the beautiful Capezzana Wine and Culinary Center. Mary-beth says she ate a small slice of this tart every day during that stay and wishes she could continue that ritual indefinitely. This is her kind of tart. Let it be known that Mary-beth, former cooking instructor and continuing culinary maven is no slouch in the kitchen. If she says this cake is to die for, I believe it. And I knew I must try it.

However, still unable to utter the “G” word without grimacing, I have been more preoccupied with what my darling granddaughter is going to call me than with announcing to the world that she has, at long last, ARRIVED.  Even if that announcement involves a wonderful tart.

Nearly all of my friends who are old enough and lucky enough to have grandchildren have adopted some stylish moniker, such as Lola, Nana, Mima, Sasa, Bibi, Mimi, or Lela. I mean, the tag, Grandma, just isn’t in fashion these days. Plus it sounds so OLD.

My beloved grandmothers’ daily routines centered on house work, laundry, embroidery, crochet, quilting, canning, and baking. They both wore study shoes, thick support hose, and cotton “house” dresses. That’s what “Grandma” used to mean.  (Well, OK, in her 80’s, Gramma Mary wore a purple polyester pantsuit with matching floppy hat. And a wig. To my wedding. Her boyfriend, Phillip, also showed up in a wig. One of hers I suspect.) Both of my grandmothers were inestimably lovely and loving, and my life would not be nearly so blessed if they had not been a part of it.

Even so, for the record, I am YOUNG. YOUNG, I tell you. I walk 4 miles several times a week, I think about getting into yoga, I chant along to Krishna Das, Snatum Kaur and Deva Premal, I work a corporate job that is more like two jobs (60+ hours most weeks), I run a POPULAR food blog and corresponding Twitter account, I write cookbooks, I create new dishes, I paint, I read voraciously, I keep a spiritual journal, I write poetry, I watch MauiJim weed/prune/mow an acre of gardens and grass, and occasionally I wash a few dishes. I wear black running shoes, shorts, and 1 of 24 baggy Jams World Hawaiian Retro Shirts almost everywhere. Like this one. Did I mention that I am launching an artisan cookie company?

This is not OLD. This is not the “G” word. But my darling Miss Lillian (Lily) needs a name for me, and I haven’t a clue what it should be. I’m trying out Shoshanah (Hebrew for Susan), Susala (the German name Gramma Mary called me), Soozi (what my niece and nephew call me), Sosamma (Malaysian for Susan), Sukie (a dog that terrorized MauiJim when he was a boy), Xuxa (Latin origin of Susan), Zuzia (Polish for Susan), and Susa (I dreamed this one up).

I ran these by my daughter and new mother, Rachel. In her inimical fashion, she says I can call myself anything I like, but that Lily is going to call me Gramma, just as Rachel calls her own grandmothers. It’s hopeless. I better start looking for those thick support hose. I wonder how they’ll look with my Hawaiian shirts?

So here she is folks. Miss Lillian Mary Ellen (Lily)–8 pounds 4 ounces when this picture was taken three weeks ago. She is named after 1 great grandmother (Ellen) and 2 great great grandmothers (Lillian and Mary). And of course we all know that Susan means lily, so she’s named after me as well. (Don’t tell Rachel.) Her proud parents, Rachel and Chris, couldn’t be happier. And neither could we.

Now, on to Grandmother’s Tart (often called Grandmother’s Cake, for reasons unfathomable to me). I do hope Lily will like it–when she’s old enough to actually take a bite. I added the pink rose petals just for her.

In researching this classic Italian dessert, I ran into a few different takes on the filling. The simplest version combines ricotta with eggs, sugar and a smidgeon of flour, which when baked produces an almost cheesecake-like texture. Another was based on a custard of egg yolks, sugar, milk and semolina, with ricotta added after the custard was chilled. And yet another was based on a custard of egg yolks, sugar, milk and flour with ricotta added after the custard was chilled and crushed pinenuts and almonds added to the mix.

In all the photos I saw of this torta on the web, most looked to be a pastry cream filling encased in rich pastry. Most termed themselves “cake” and had a bottom and top layer of pastry, but a few termed themselves “pie” and had only a bottom layer of pastry. Almost all the tortas were flavored with either lemon or orange and some included a sprinkling of pine nuts or almonds.

So my main concern after getting a feel for what this dessert is supposed to be like was whether to go the simple route and prepare it as a typical cheesecake/baked custard, or be adventurous and see how the texture might differ if a pastry cream is prepared first on the stove, the ricotta added to it, and the resulting mixture then baked. In the end, I tried it both ways.

My second concern was that I expected the tart to be very mildly flavored. I usually favor Big Taste. Plus, I have never been a fan of ricotta, both because the texture is gritty in all but the most carefully crafted and thus very expensive renditions, and also because fresh ricotta has all the flavor of, well, milk. If you are from Italy, New York, or Boston’s North End, don’t hate me. I just don’t get ricotta.

I did discover something new to me about ricotta, however. I bought four different brands and tasted them for “grit.” They were all granular to different degrees, but with three of the ricottas, I could smush the grains to nothing with my tongue. With the fourth ricotta, the grains were as solid as sand. I then tried processing one of the first three ricottas, and sure enough, it became completely smooth. Thank goodness for that because I would not have liked a grainy tart.

Lemon & Rose Petal Ricotta Tart with Toasted Almond Crust

This lovely tart is creamy and delicately flavored with lemon and just a hint of rose petal. The toasted almond crust adds a necessary flavor and texture dimension, as do the toasted almonds on top.

There are two versions of this tart presented here, and although the ingredients are nearly identical, the resulting tarts are quite different. I offer them both, because they are each quite lovely in their own way. The pastry cream-based tart is shallow and dense with both a bottom and top pastry crust. The batter-based tart is deep and light with only a bottom pastry crust. It more closely resembles a cross between cheesecake and baked custard.

If I have to say which version I like best, I would probably pick the latter. I’m a sucker for light and creamy. But truthfully, before I had the second version to compare to the first, I was quite happy eating the first. I’ll let you decide.

Pastry
Extra Rich & Sweet, Toasted Almond Short-Crust Pastry (recipe to follow)

Custard
4 large egg yolks
1 cup sugar
½ cup all-purpose flour

1½ or 2 cups whole milk (see method)

¼ cup fresh lemon juice
finely grated zest of 1 large lemon
½ teaspoon vanilla extract
¼ teaspoon lemon oil
1-2 drops rose petal oil (don’t use more, very strong)

Filling
1½ cups (12 ounces) fresh ricotta (or try quark, cream cheese, or drained Greek yogurt)

Topping
1 egg yolk beaten with 1 teaspoon water

Garnish
powdered sugar in a shaker
2 tablespoons sliced almonds, lightly toasted, optional (but the crunch is so nice)

small handful fresh rose petals (unsprayed, edible), optional

Blackberry Lemon Verbena Syrup, optional (recipe to follow)
handful fresh blackberries, optional 

Pastry

• If you plan to use the Pastry Cream Method, fit pastry into a 9½-inch diameter, 1-inch deep (shallow), removable bottom tart pan.
• If you plan to use the Batter Method, fit pastry into a 10-inch diameter, 1½-inch deep, removable bottom tart pan.

Pastry Cream Method

1. Prepare the pastry and line a 9½-inch diameter, 1-inch deep (shallow), removable bottom tart pan with it. Roll out a second circle of pastry for the top and reserve in the frig along with the pastry-lined tart pan.
2. To make the pastry cream, in a 3-quart saucepan, whisk together the egg yolks, sugar and flour until smooth. Mixture will be quite thick.
3. Gradually pour in 2 cups milk, whisking all the while. By the time all milk is added, the mixture should be smooth with no lumps.
4. Set the pan over medium-high heat, and bring the custard just to a simmer, stirring continuously. Continue at a bare simmer for 2 minutes, and then remove from the heat.
5. Whisk in the lemon juice, lemon zest, vanilla, lemon oil, and rose petal oil.
6. If you notice any lumps, push the hot custard through a fine strainer into a mixing bowl.
7. Cover the top of the custard directly with plastic wrap and chill thoroughly.
8. Using a processor fitted with the steel blade, process the ricotta until very smooth and creamy.
9. Add the pastry cream and pulse to combine.
10. Spoon the ricotta pastry cream into the pastry-lined tart pan and smooth the top.
11. Position the top pastry over the tart pan and seal the edges of the two layers of pastry.
12. Brush the top pastry with the egg yolk/water glaze.
13. Bake in the middle of the oven at 375 degrees for about 40 minutes. The top crust will be somewhat puffed and nicely browned.
14. Remove from the oven and let cool on a wire rack. When room temperature, cover and chill until ready to serve.
15.  To serve, dust liberally with powdered sugar and scatter toasted almonds on top. If desired, scatter edible rose petals on top as well and serve with Blackberry Lemon Verbena Sauce and fresh blackberries. Use a serrated cake knife to cut the tart.

Makes about 2½ cups ricotta pastry cream; fills one pastry-lined, 9½-inch diameter, 1-inch deep (shallow), removable bottom tart pan; serves 6-8.

Batter Method

1. Prepare the pastry and line a 10-inch diameter, 1½-inch deep, removable bottom tart pan. Put into the frig while preparing the batter.
2. Using a processor fitted with the steel blade, process the ricotta and sugar until very smooth and creamy.
3. Add the egg yolks and flour, and process to incorporate.
4. Add the lemon juice, zest, vanilla, lemon oil, and rose petal oil. Pulse to combine.
5. Remove the batter to a large mixing bowl and whisk in 1½ cups milk until the mixture is well combined and smooth.
6. Set pastry-lined tart pan on an edged baking sheet. Pour batter into the pastry-lined tart pan, being careful not to overfill. Batter should come no higher than ¼-inch from top edge.
7. Bake in the middle of the oven at 375 degrees for about 40-45 minutes. The custard will be puffing at the edges but still quite loose in the center. This is fine. It will continue to cook after removal from the oven.
8. Remove from the oven and let cool on a wire rack. When room temperature, cover and chill until ready to serve.
9.  To serve, dust liberally with powdered sugar and scatter toasted almonds on top. If desired, scatter edible rose petals on top as well and serve with Blackberry Lemon Verbena Sauce and fresh blackberries. Use a serrated cake knife to cut the tart.

Makes about 4¼ cups ricotta custard batter; fills one pastry-lined, 10-inch diameter, 1½-inch deep, removable bottom tart pan; serves 8.

Resources

A Blithe Palate: Adventures of an Italian Food Lover: Torta della Nonna
Café Chocolada: Torta della Nonna – a Slice of Tuscan Sun
Caffe Tua: Torta della Nonna and a Little Story of my Family
Capezzana: Grandma Lisa’s Cake
Cook Almost Anything: Torta della Nonna (Grandmothers’ Pie)
Italian Food Forever: Torta della NonnaTasteSpotting: Torta della Nonna
Washington Post: Torta Della Nonna (Grandmother’s Torte)
We Cook Italian: Torta della Nonna

Long, long ago, in a far, far away land (okay, it was Phinney Ridge near the Woodland Park Zoo in Seattle), I was the co-owner of a cheesecake business called the Uncommon Cheesecake. My partner and I baked the most extraordinary cheesecakes I have ever tasted, before or since: Grand Marnier with Bitter Orange, Candied Ginger, and Café Mocha to name a few I can recall.

Our flavor combinations were fantastic, but the thing that really set our cheesecakes apart was the fact that we did not over bake them. Nearly every recipe on the planet tells you to over bake your cheesecake. Don’t do it. It’s not required for safety reasons and it is guaranteed to ruin the finished texture of the cheesecake. Likewise for all convoluted processes, such as setting the cheesecake in a pan of water. It’s not necessary.

Dry, gummy, gritty textured cheesecake is the result of–yes, I’ll say it again–over baking. It’s just that simple. Use a solid formula (such as below), don’t over bake, and your cheesecake will be perfection. I promise.

My cookbook, Pacific Northwest Palate, Four Seasons of Great Cooking, features a simple version of this seasonal blueberry cheesecake, which is a league beyond the canned blueberry, graham cracker concoction I grew up with–and adored.

This newest version, however, is even better than that much improved version. I love the way all of the flavors combine here to create a harmonious whole, far greater than the sum of its parts. Blueberries, lime, and rose petals are a marriage made in heaven.

However, if you are not accustomed to the flavor of rose petal in tea, cookies, and desserts, you might want to use the lesser amount specified in this recipe. Rose petal is a dominant flavor and can easily over shadow the more subtle flavor of blueberries.

Blueberry, Lime & Rose Petal Cheesecake

To keep the pastry crumbs crisp, this dessert is slightly deconstructed. Most of the crumbs are served alongside, rather than under, the cheesecake. An added benefit of this plating method is that you can have as much of the pastry crumbs as you like. I like lots. J

Toasted Almond Pastry Crumbs

1 cup King Arthur all-purpose flour
1 cup toasted whole almonds
1 cup brown sugar

1 teaspoon ground cinnamon

½ teaspoon ground ginger

¼ teaspoon ground cloves

10 tablespoons unsalted butter, chilled, cut into 10 pieces

Cheesecake

1 pound fresh blueberries (about 3 cups)
1/2 cup sugar
finely grated zest of 1 large lime

1/2 cup fresh lime juice

1 tablespoon cornstarch

½-1 teaspoon rose petal extract (the greater amount creates a pronounced rose flavor)

Fresh Blueberry Lime Sauce, optional

1. Lightly coat a 9-inch springform pan with vegetable spray. Reserve.
   
2. To make Toasted Almond Pastry Crumbs, combine the flour, almonds, brown sugar, cinnamon, ginger and cloves in a processor fitted with the steel knife. Pulse to finely grind the nuts.
   
3. Add the butter and pulse briefly just until the mixture begins to resemble fine crumbs.
   
4. Remove the crumbs from the work bowl and distribute evenly over the bottom of an edged baking sheet.
   
5. Bake at 400° for about 30-40 minutes, redistributing the crumbs several times to prevent overbrowning.
   
6. Remove from the oven and allow to cool on the pan.
   
7. Crush ½ cups of the cooled pastry crumbs and sprinkle over the bottom of the springform pan.
   
8. Crush or crumble the remaining pastry crumbs. Seal in an airtight plastic bag or container and reserve.
   
9. Using a processor or a stand mixer, beat the cream cheese and sugar until smooth, about 2 minutes.
   
10. Blend in the eggs and vanilla to a creamy consistency.
    
11. Pour the cream cheese mixture slowly over the pastry crumbs in the springform pan, so as not to mix with the crumbs.
    
12. Bake the cheesecake in a 350° oven for 25-30 minutes, just until the outer edges begin to puff only slightly. The center will not appear set. The cheesecake will continue to cook after it is out of the oven. (You know you over-baked the cheesecake if it has a grainy texture after chilling. It should be completely smooth and creamy.)
    
13. Remove from the oven and let cool for at least 30 minutes.
    
14. To make the blueberry topping, in a large saucepan, combine the blueberries, sugar, lime zest, lime juice and cornstarch, and mix well.
    
15. Bring to a full simmer to activate the cornstarch. When the liquid turns glossy, remove from the heat. Let cool for 10-15 minutes only.
    
16. Top the cooled cheesecake evenly with the sauce, let cool thoroughly, then cover with a domed piece of foil, and refrigerate for at least 6 hours or overnight.
    
17. To serve, drizzle Fresh Blueberry Lime Sauce, if using, on the bottom of each serving plate. Arrange a slice of cheesecake on top of the sauce and spoon two small mounds of toasted almond pastry crumbs on either side of the cheesecake.
    

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

two 8-ounce packages cream cheese

6 tablespoons sugar

2 large eggs

6 ounces premium white chocolate (I used E. Guittard white chocolate wafers)

2 cups sour cream

½ cup sugar

1 teaspoon vanilla extract

Topping

½ cup premium raspberry jam

2 tablespoons Chambord liqueur, or other raspberry-flavored liqueur (or fruit juice)

1 teaspoon rose flower water

Garnish

2 ounces premium white chocolate

1.To make the cookie base, put the cookie crumbs in a small bowl and stir in the melted butter.

2.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.

3.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.

4.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.

5.Add the eggs and melted white chocolate and pulse to combine well.

6.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.

7.Remove from the oven and let rest for 5 minutes. The cheesecake will not appear set; that’s as it should be.

8.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.

9.Slowly, so as not to disturb the cream cheese layer, pour the sour cream mixture over the top of the cheesecake or cheesecakes.

10.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.

11.Cover and chill for at least 6 hours and preferably overnight.

12.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.

13.To serve, remove the outside ring of the cheesecake pan, position the cheesecake on a serving platter.

14.Remove the outer ring of the springform pan or removable bottom cake pan and position the cheesecake on a doily-lined serving plate.

15.Grate the remaining white chocolate and sprinkle around the cheesecake.

16.Serve chilled. Use a serrated knife to cut slices from the large cheesecake.

Serves 8-12.

There’s More

Check out these additional CHOCOLATE recipes, which are part of the first annual Love Rules! celebration at LunaCafe (All Chocolate All Month):

Bittersweet Chocolate & Toasted Walnut Cookies Perfecta Mundo!

Mexican Hearts of Fire Cookies

Bittersweet Chocolate & Montmorency Cherry Morning Love Muffins

Luscious White Chocolate & Raspberry Rose Petal Cheesecake

Coming Soon

Smokin’ Hot Chocolate Pudding

Burnt Sugar & Rosemary Chocolate Tart

Chocolate and Cabernet Red Velvet Pound Cake