White Chocolate Raspberry Cheesecake
Source:Visual Editor:Alex Read:
White Chocolate Raspberry Cheesecake
Step 13:
Bake for one hour, and put a thermometer in it at the end of the cooking. It should register 150 degrees.
Turn the oven off and prop the oven open with a wooden spoon. Let it sit in the water bath for an hour.
Step 14:
Now take it out and put it on the counter or a wire cooling rack for another hour or so. Then put it in the fridge as long as you can stand (4 - 24 hours), covering gently with saran wrap.
Step 15:
When making this white chocolate cheesecake, I make a raspberry sauce to go with it. I kind of hacked the sauce together, but basically it involves heating strained raspberries (no pulp), some sugar, lime juice, and some cornstarch. I didn't take pictures of that part, since I'm not sure how best to do the sauce, and mine came out a bit sweet for my tastes.
You can do other things like add butterscotch, make a lemon curd, or somehow get some pumpkin in there if you don't want to do white chocolate.
When you're ready, run a knife around the outside, and remove the pan sides by releasing the spring. Cut it with a hot knife (dip in hot water then wipe), and enjoy! It goes well with a mint garnish and a splash of raspberry sauce.
