1 Of The 125 Best Cheesecake Recipes Cook Book
- Filling
- 3 packages (each 8oz/250g) cream cheese, softened
- 1/2 cup granulated sugar
- 1 tsp fresh lemon juice
- 1/2 tsp salt
- 12 oz white chocolate, chopped and melted
- 1 1/2 cups sour cream
- 4 eggs
- 1 tbsp vanilla
- 2 1/2 cups fresh raspberries
- 1 tbsp all-purpose flower
- TOPPING
- 1 3/4 cups sour cream
- 2 tbsp granulated sugar
- 1/2 tsp vanilla
- DECORATION
- Fresh Raspberry Sauce
- Preheat Oven to 400 degrees 9-inch cheesecake or spring form pan with 3" sides, sprayed with nonstick spray and the bottom lined with parchment paper. 13x9 inch baking pan filled with 2" boiling water
- 1. FILLING: In a food processor, fitted with metal blades, and in two batches, if necessary, combine cream cheese, sugar, lemon juice and salt and process for 30 seconds, scraping down the sides of bowl again. Process for one more minute. In a small bowl, toss berries with flower. With a rubber spatula, fold into chocolate mixture. Pour batter into bottom of prpared cheesecake pan.
- 2. Center cheesecake pan on middle rack in oven with a roasting pan of boiling water on the lower rack. Bake the cheesecake at 400 degrees for 10 minutes. reduce oven temperature to 350 degrees and continue baking for about 45 to 55 minutes more or until top of cake is firm to the touch. Remove cheesecake from oven and place on a wire rack to cool for 10 minutes (do not turn oven off)
- 2. TOPPING: In a small bowl, mix sour cream, sugar and vanilla. Pour into center of cooled cake and spread out to edges. Bake for 5 minutes more. Cool on rack for 2 hours. Cover and refrigerate for atleast 6 hours before decorating.
- 3. DECORATION: Garnish each individual serving slice with Fresh Raspberry Sauce.
filling, cream cheese, granulated sugar, lemon juice, salt, white chocolate, sour cream, eggs, vanilla, fresh raspberries, flower, topping, sour cream, sugar, vanilla, raspberry sauce
Taken from www.epicurious.com/recipes/member/views/1-of-the-125-best-cheesecake-recipes-cook-book-1237660 (may not work)