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White Chocolate and Raspberry Cheesecake

By //  by Candace Sampson 1 Comment

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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
3 eggs
1 teaspoon vanilla extract

Raspberry Sauce:
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

Directions:
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.

At service:
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

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Filed Under: Desserts, Entertaining, Food & Drink, Uncategorized Tagged With: Candace Derickx, cheesecake, Chef Luc Doiron, fine dining, Food & Drink, Life in Pleasantville, Ottawa restaurants, The Pine

About Candace Sampson

Candace is founder and editor-in-chief of Life in Pleasantville which isn't half as fancy as it sounds. You can find her sharing travel stories on What She Said Radio and on CTV Ottawa Morning Live.

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Comments

  1. Pam

    May 2, 2012 at 9:19 am

    I’m going to try this one for sure. It looks and sounds decadent. We’re having a cheesecake fling here. The kids are hoovering it and asking for it.
    I made chocolate cheesecake squares to take to a dinner on Sat and they were inhaled. 
    Thanks Candace. Yum City!

    Reply

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