-CRUST-
1 1/2 c Ladyfinger crumbs
4 oz White chocolate; coarsely
-chopped
5 tb Unsalted butter or
-margarine; melted
FILLING
18 oz White chocolate
1/4 c Heavy cream; (Evaporated
-skimmed)
1 1/2 lb Cream cheese; softened
1/2 c Sugar
1/2 c Sour cream
4 lg Eggs
1 tb Vanilla extract
WHITE CHOCOLATE GANACHE
8 oz White chocolate; finely
-chopped
1/2 c Heavy cream; (evaporated
-skimmed)
1 tb Unsalted butter or margarine
Fresh raspberries; for
-garnish
RASPBERRY SAUCE
1 c Red currant jelly
1/4 c Dark rum
2 c Whole raspberries
MAKE THE CRUST: In a food processor or blender or with fork, combine the
ladyfinger crumbs and the white chocolate and process until the chocolate
is finely chopped. Blend in the butter. Wrap the outside of a 9-inch
springform pan in aluminum foil. Press the crust into the bottom and up the
sides of the pan. Chill the crust. Preheat the oven to 275 degrees. Set a
shallow baking pan filled with hot water on the bottom rack of the oven.
PREPARE THE FILLING: In a double boiler, melt the white chocolate with the
cream over hot, not simmering, water. Set aside to cool slightly. In a
large bowl, beat the cream cheese and sugar until smooth. Beat in the sour
cream, eggs, and vanilla. Beat in the white chocolate cream. Pour into the
prepared pan. Set the cheesecake on the center rack and bake for 1 hour.
Reduce the heat to 250 degrees and bake for 1 hour longer. Without opening
the oven, turn off the heat but leave the cake in the oven for 1 hour. Cool
the cheesecake on a rack for 30 minutes. MEANWHILE, MAKE THE GANACHE: Place
the white chocolate (no need to use so much white chocolate) in a medium
bowl. In a small saucepan, bring the cream and butter to a simmer. Pour the
hot cream over the chocolate. Let stand, covered, for 5 minutes, the stir
until smooth. Let the ganache cool to room temperature. Pour the ganache
over the cheesecake and spread it smooth. Cover the cheesecake and
refrigerate for at least 8 hours or overnight. To unmold, wrap a hot wet
towel around the pan, then remove the sides of the springform. Garnish the
cheesecake with fresh raspberries at the edge of the circle. Cut into
wedges and serve with the Raspberry Sauce. PREPARE FRESH RASPBERRY SAUCE:
Melt jelly in small saucepan over very low heat. Remove from heat and stir
in rum. Add raspberries and mix gently, being careful not to crush.
Yields
16 Servings