Sunday, February 15, 2009
White Chocolate Cran-Raspberry Rose Cheesecake
College usually doesn't involve decadent and pretentious desserts, but sometimes you just can't avoid the craving. When trips to places like Co Co. Sala can not be made on the regular....because of its devastating effects on a pint sized wallet and stomach....you have to turn to the Internet and your own kitchen.
When I stumbled upon Lunacafe's white chocolate raspberry rose petal cheesecake, I knew that my disgustingly grandiose desires would be satisfied for Valentine's Day. So I adapted the recipe to fit my budget and ended up more than impressed with my amateur baking skillz.
1/2 cup Nabisco's famous chocolate wafers
2 tablespoons unsalted butter, melted
2 packages cream cheese
6 tablespoons sugar
6 ounces white chocolate
2 cups sour cream
1/2 cup sugar
1 teaspoon vanilla extract
1/2 cup raspberry jam
1 tablespoon cranberry juice
1 tablespoon water
1 teaspoon rose water (I purchased mine at whole foods and although it somewhat pricey --3 dollars-- it was more than worth it. It literally made the cake and I plan on using it in more desserts)
1/2 ounce white chocolate (optional)
1. Preheat the oven to 350 degrees
2. Place about 5 or 6 cookies (to be honest, I forget exactly how many I used to get half a cup so use as many as you feel necessary) into a plastic baggie, then take a rolling pin (or a large pint glass like I did) and roll over cookies. This will crush them into tiny crumbs. You want them as small as possible. Pour the crumbs into a bowl and add the melted butter. Mix well and spread along to bottom of 9 inch spring form pan.
3. Crush up white chocolate and put it in the microwave for about 30 seconds. Stir. If not fully melted put it back into the microwave for 10 second intervals until chocolate is creamy. DO NOT OVERHEAT or you will ruin the chocolate, so keep checking on it. Set aside.
4. In a large bowl add cream cheese and sugar and blend with a mixer until smooth.
5. Blend eggs and melted white chocolate into the cream cheese and sugar mixture.
6. Pour batter into the cookie-prepared spring form pan and put in the oven for about 17 minutes. Then, take out of the oven and let rest for about 5 minutes. The cake should not appear set.
7. While the cheesecake batter is in the oven in a small bowl whisk the sour cream, sugar, and vanilla together and let sit until sugar is completely dissolved.
8. After you have let the cheesecake batter rest for 5 minutes, slowly pour the sour cream mixture over top. Return to the oven for about 10 minutes, then remove from over and cool completely.
9. Place cheesecake in the fridge for at least 6 hours. I left it overnight.
10. To prepare the cran-raspberry topping, put the jam in a saucepan and bring to a slight simmer, whisk in water, cranberry juice, and rose water. If you want, you can pour the mixture through a small strainer to remove the seeds. I did not have a strainer and I thought the seeds added a nice texture. Let the mixture cool slightly, then pour over chilled cheesecake. Return to the fridge for about an hour to let topping set.
11. Finally, remove the cake from the spring form pan and grate the leftover white chocolate over top. Serve chillllled and enjoy!