Saturday, February 27, 2016

White Chocolate Raspberry Cheesecake

I saw this recipe on the Pioneer Woman one Saturday and had to try for a Valentine's Day Dessert... I adapted to what I had on hand. I had also watched America's Test Kitchen make a Raspberry Charlotte so I did just a bit of what they did to the raspberry filling. This was delicious....Instead of putting mine all in one pie, I divided into 4 ramekins....that way we could romantically share one... or we could each have our own. Enjoy!

White Chocolate Raspberry Cheesecake
recipe adapted from the Pioneer Woman
Ingredients:
One 10-ounce package shortbread cookies, such as Lorna Doone
4 tablespoons butter, softened1 pint raspberries
Juice of 1/2 lemon
1/2 cup granulated sugar (divided)
1/2 teaspoon unflavored gelatin
1 Tablespoon lemon juice
Approx. 8 oz-White chocolate (like what you would use for dipping candy) coarsely chopped
2 8-ounce packages cream cheese, softened
1 teaspoon vanilla extract
1/3 cup powdered sugar
Raspberry jam for garnishing if desired.

Directions:
In a food processor, add the cookies, butter, and 1/4 cup granulated sugar and pulse until finely chopped. Press into the bottom and sides of a 9-inch deep-dish pie pan or divide into 4 ramekins  Refrigerate while you make the filling.
Set aside 4 raspberries or a few more for garnishing. 
Place the rest of the raspberries in a saucepan with the lemon juice and 1/4 cup of the granulated sugar. Bring to a boil, reduce the heat and simmer for 2 to 4 minutes. Strain into another bowl... this is to strain out the seeds
While the raspberries are simmering, Sprinkle 1/2 teaspoon unflavored gelatin over 1 tablespoon lemon juice , let sit until gelatin softens, about 5 minutes. 
Once the raspberries are strained add your softened gelatin to the raspberry puree and whisk for about a minute to dissolve. Set aside.
In a double boiler or a microwave, melt the white chocolate. Set aside to cool a bit.
Next, in a mixer with a paddle attachment, beat the cream cheese and vanilla until fluffy. Add the powdered sugar and beat until smooth. Slowly add the melted chocolate and beat to incorporate. Pour in the raspberry puree and beat to incorporate.

Spread the raspberry mixture into the crust (if using ramekins divide into the 4). If you would like to do what I did,  I put a spoonful of raspberry jam on the top of each ramekin and swirled in with a knife just to make look swirly. Then you can decorate with the reserved raspberries. And if you would like -chop up a bit more white chocolate and sprinkle on top.
Refrigerate for at least 2 hours before serving. 
Serve with a dollop of whipped cream. Enjoy!

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