Valentine’s Day Specially Designed 36 Cakes And Cupcakes
White Chocolate Cheesecake with Raspberry Swirl
FOR THE CRUST
15 graham cookies
3 tablespoons of sugar
1/8 teaspoon Kosher salt
4 tablespoons of melted butter
FOR RASPBERRY SAUCE
6 oz. raspberries
3 tablespoons of sugar
FOR THE LITTLE ONES
8 oz. white chocolate, melted
4 8 oz packs of cream cheese at room temperature.
1 1/4 c. sugar
1/2 teaspoon Kosher salt
1 tablespoon pure vanilla extract
4 large eggs at room temperature
3/4 c. sour cream
1/2 c. thick cream
Make the crust: Put the butter in a 9-inch bowl, roll the bottom and sides of the tray into a double foil, place the grill in the center of the oven and heat the oven to 350 °.
Grind the Graham crackers in the food processor or blender until you get fine crumbs. Add the sugar and salt and pulse to combine. Add to a medium bowl, add butter and mix with a fork or fingers until the crumbs are evenly moist. Press down about one-third of the top of the sides of the pen-shaped tray and then freeze the tray for 10 minutes.
Place the tray on the baking sheet and bake the dough for 10 minutes. Lay it on the rack to cool it and reduce the oven temperature to 325 °.
Prepare the raspberry sauce: Puree berries and sugar in the food processor or blender until smooth, about 30 seconds. Pour through a fine mesh screen over a small bowl and squeeze the berries to release the juices. Discard the solids. Put aside
Prepare the cheesecake: Boil a medium saucepan or a teapot filled with water.
Melt the white chocolate in a clean, dry metal bowl over a slow pan with water until smooth. Take it from the stove and let it cool off.
In a large bowl with a hand mixer or in the bowl of a blender with the whipping attachment, beat the cream cheese over medium heat and scrape the bowl off until it is completely smooth, 3 to 4 minutes. Add the sugar and salt and beat the bowl by peeling the bowl as needed until soft and fluffy. Add the vanilla and beat for 30 seconds. Add the eggs one at a time, beat for 1 minute after each addition and scrape off the bowl as needed. Add melted white chocolate, sour cream and thick cream and beat over low heat until completely absorbed and smooth (about 1 minute).
Pour the cheesecake into the cold dough and smooth top. Drop teaspoon of raspberry sauce over the cheesecake. Use a wooden skewer or a toothpick to spin the sauce into the dough. Put the cheesecake in a deep frying pan and place it on the middle griddle of the oven. Carefully pour enough boiling water into the plate to fry half of the sides of the plate. Bake until the top just tans and breaks, about 1 hour and 30 minutes. Turn off the oven, open the door with a wooden spoon and allow the cheesecake to cool slowly in a water bath for 1 hour.
Remove the grill pan from the oven, then carefully lift the spring-loaded tray out of the water and remove the foil. Place the cheesecake on a shelf and let it reach room temperature. When it is completely cold, cover the cheesecake lightly with a plastic wrap and leave it in the fridge for 4 hours or preferably overnight. When ready to serve, carefully remove the sides of the tray in the form of a spring.