[R30]Raspberry White Chocolate Cheesecake Recipe

Ingredients

# 5 tablespoons plus 1 teaspoon (1/3 cup) melted unsalted butter, in all
# 8 ounces chocolate wafer or icebox cookies
# 1/2 cup plus 2 tablespoons granulated sugar, in all
# 1 1/2 pounds cream cheese, at room temperature
# 6 ounces bittersweet chocolate, melted
# 1/2 cup raspberry liqueur, such as Chambord
# 4 large eggs
# 1/2 cup heavy cream
# 1 cup sour cream
# 1/2 cup confectioners' sugar
# 1 pint fresh raspberries

Directions

1. Preheat the oven to 350 degrees F. Butter the sides and bottom of a 9-inch springform pan with 1 teaspoon of the butter.

2. In a food processor grind the chocolate wafers into fine crumbs. Add the remaining 5 tablespoons melted butter and 2 tablespoons of the granulated sugar and blend thoroughly. Press evenly into the bottom and partway up the sides of the springform pan.

3. In a bowl beat the cream cheese with an electric mixer at high speed until smooth and creamy, for about 5 minutes. Beat in the melted chocolate and the remaining 1/2 cup granulated sugar until thoroughly blended. Beat in the raspberry liqueur and continue beating until the mixture is very smooth, for about 4 minutes.

4. Set the mixer at low speed and add the eggs one at a time, beating each until incorporated but taking care not to overbeat. Add the heavy cream and beat just until incorporated, for about 30 seconds.

5. Pour the mixture into the crust in the springform pan and bake until firm, for about 50 minutes. The filling should seem soft in the middle; don't overbake. Remove from the oven and allow to cool to room temperature.6. In a small bowl whisk the sour cream together with the confectioners' sugar until smooth and creamy. Spread this topping over the cooled cake and then refrigerate for at least 4 hours. Remove from the refrigerator and remove the springform ring.

7. To serve, top the cake with the raspberries and cut it into wedges.

Chocolate Souffle:

Half a pint of milk, two ounces of Walter Baker & Co.'s Chocolate, three tablespoonfuls of sugar, one rounding tablespoonful of butter, two tablespoonfuls of flour, four eggs.

Put the milk in the double-boiler, and place on the fire. Beat the butter to a soft cream, and beat the flour into it. Gradually pour the hot milk on this, stirring all the time. Return to the fire and cook for six minutes.

Put the shaved chocolate, sugar, and two tablespoonfuls of water in a small pan over a hot fire, and stir until smooth and glossy. Stir this into the mixture in the double-boiler.

Take from the fire and add the yolks of the eggs, well beaten; then set away to cool. When cool add the whites of the eggs, beaten to a stiff froth.

Pour the batter into a well-buttered earthen dish that will hold about a quart, and cook in a moderate oven for twenty-two minutes. Serve immediately with vanilla cream sauce