Double-Decker Raspberry and White Chocolate Cheesecake

Name: Double-Decker Raspberry and White Chocolate Cheesecake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 2 Tbsps all purpose flour; 1 teaspoons almond extract; 255 grams package chocolate wafer cookies, coarsely broken; 907 grams packages cream cheese, room temperature; 4 larges eggs; 12 package frozen unsweetened raspberries, thawed, juices reserved; 315 milliliters sugar; 6 Tbsps (3/4 stick) unsalted butter, melted; 2 teaspoons vanilla extract; 2 Tbsps whipping cream; 170 grams good-quality white chocolate, finely chopped

This recipe serves 12. One serving contains 600 calories, 9g of protein, and 41g of fat. A mixture of whipping cream, chocolate, chocolate wafer cookies, and a handful of other ingredients are all it takes to make this recipe so delicious. It can be considered rather cheap, costing around $1.85 per serving. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat oven to 325°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Double-wrap outside of pan with heavy-duty aluminum foil.

Ingredients you will need

Butter

Wrap

Equipment you will use

Springform Pan

Aluminum Foil

Oven

Place cookies in processor and blend until coarse crumbs form.

Ingredients you will need

Add butter and process until evenly moistened. Press crumb mixture firmly onto bottom and halfway up sides of prepared pan.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Bake crust 8 minutes; cool on rack.

Ingredients you will need

Crust

Equipment you will use

Oven

Press raspberries and juices through fine strainer into small bowl. Measure 1/2 cup puree for filling (reserve remaining puree for another use). Stir white chocolate in small metal bowl set over saucepan of barely simmering water until just melted and smooth; set aside.

Ingredients you will need

White Chocolate

Raspberries

Water

Equipment you will use

Sauce Pan

Sieve

Bowl

Using electric mixer, beat cream cheese and sugar in large bowl until smooth and fluffy. Beat in flour, then eggs, 1 at a time. Beat in whipping cream and vanilla.

Ingredients you will need

Whipping Cream

Cream Cheese

Vanilla

All Purpose Flour

Sugar

Egg

Equipment you will use

Hand Mixer

Bowl

Transfer 2 1/4 cups batter to medium bowl; stir in melted white chocolate. Stir reserved 1/2 cup raspberry puree and almond extract into remaining batter in large bowl.

Ingredients you will need

Raspberry Puree

White Chocolate

Almond Extract

Equipment you will use

Bowl

Pour raspberry batter into prepared crust; place springform pan in large roasting pan.

Ingredients you will need

Raspberries

Crust

Equipment you will use

Springform Pan

Roasting Pan

Pour enough hot water into roasting pan to come 1 inch up sides of pan.

Ingredients you will need

Water

Equipment you will use

Roasting Pan

Bake until raspberry filling is softly set in center and beginning to puff at edges, about 50 minutes.

Ingredients you will need

Raspberries

Equipment you will use

Oven

Remove roasting pan from oven; let raspberry layer cool 5 minutes to firm slightly.

Ingredients you will need

Raspberries

Equipment you will use

Roasting Pan

Oven

Starting at edge of pan, spoon white chocolate batter in concentric circles onto raspberry layer. Smooth top.

Ingredients you will need

White Chocolate

Raspberries

Equipment you will use

Frying Pan

Bake until white chocolate filling is set in center, about 30 minutes. Refrigerate cake uncovered until cold, at least 4 hours. (Can be prepared 2 days ahead; cover and keep refrigerated.)

Ingredients you will need

White Chocolate

Equipment you will use

Oven

Cut around pan sides with small knife to loosen cheesecake; release sides.

Equipment you will use

Knife