The Chef in Stead





March 2nd, 2009
White Chocolate Raspberry Cheesecake





500 g cream cheese
1/2 cup sugar
3 eggs
Vanilla
Half a lemon zest
1/2 cup cream 33%
1/2 cup plain yogurt
1 tbsp cornstarch

2/3 White chocolate chunk
1/2 cup Fresh or frozen raspberries

In a mixer or food processesor mix the sugar and cream cheese to a smooth texture.
Add vanilla, eggs and scrap the bowl before starting mixing again.
Add lemon, cream, plain yogurt, cornstarch and mix to a smooth texture. Do not over mix once the cream is in...

Pour into your -pre-greased cheesecake pan and add your raspberries and white chocolate carefully so that they don't all sink to the bottom of your pan.

Bake at 350F until the middle looks cook around 2 hours depending on the size of your pan. It will look soft and puffy, but that is normal it will go back down and become nice and creamy.

Raspberry Sauce:
Bring to a boil 2 cups of frozen raspberries, 1/2 cup water and 2/3 cup white sugar into a medium size pot.
Dissolve 2 to 3 tbsp of cornstarch with a 1 tbsp cold water. As soon as you have a boil, add some of your cornstarch mixture until the sauce thicken... you may not need to use all of it.
Let the sauce cool off and serve with your cheesecake.

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