Recently I was invited to the opening of a new restaurant in Ottawa. Obviously, someone has finally taken note of my fine culinary skills *cough cough*. I’m kidding. Thankfully, someone did take note of my fine culinary taste buds. I asked The Pine’s executive chef, Luc Doiron, if he’d share one of his recipes with my readers and he very graciously agreed. I can’t wait to make this and then lock myself in a room to eat it. What? It’s looks too good to share.
White Chocolate and Raspberry Cheesecake
1 cup chocolate cookie crumbs
3 tablespoons white sugar
1/4 cup butter, melted
10 ounce frozen raspberries
2 tablespoons white sugar
2 teaspoons cornstarch
1/2 cup water
2 cups white chocolate
1/2 cup half-and-half cream
8 ounce cream cheese, softened
1/2 cup white sugar
1 teaspoon vanilla extract
In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds
White Chocolate Ganache:
2 cup white chocolate chopped
1 cup heavy cream
In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan.
Remove from fridge and poor white chocolate ganache over top of cheese cake, shave white and dark chocolate over ganache . Return to fridge until ganache is set.
Remove from spring form.
Warm raspberry sauce in a sauté pan, add brandy and flambé. Poor over cheese cake and garnish with white chocolate shavings
Created By: Chef Michael Braceland
Created: September 21st 2010