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This cheesecake got rave feedback from my family and friends! 


Ingredients for 8'' cheesecake 

cheesecake pan - here
BonJour Chef's torch - here


for crumb crust:
3/4 cup graham cracker crumbs
2 tbsp  + 1 tsp white sugar
3 tbsp butter, melted (3/4 of half stick)
note: The amount above just covers the bottom. If you like crust around, you need double the recipe! If you like very sweet crust, you can slightly increase sugar.


for raspberry sauce:
12 oz frozen raspberry
2 tbsp + 1 tsp white sugar
2 tsp corn starch
1/2 cup water


for cake:
2 cup white chocolate chips (1 bag, 11oz)
1/2 cup half-and-half cream
24oz cream cheese soften (original, room temperature)
1/2 cup white sugar
1 tsp corn starch
3 large eggs
1/2 tsp lemon juicy or white vinegar
1/4 tsp salt
1 tsp vanilla extract

for mirror:
1 1/2 cups granulated sugar
2/3 cup sweetened condensed milk
1/2 cup + 1tbsp water
2 tbsp gelatin powder
1/2 cup water
1 cups white chocolate chips
food coloring 

Steps:

1. Preheat oven to 325F.

2. Get crust ready: Mix all the ingredients from the crust, and press the mixture into the bottom of the springform pan. Wrap the bottom of the pan with foil paper. (We will put it in a cookie pan filled with water during baking)

3. In a saucepan, combine the ingredients for raspberry sauce. Bring to boil, and continue boiling for 5 minutes.  Strain sauce through a mesh strainer to remove seeds.

4. In a heatproof bowl over a pan of simmering water, melt white chocolate with half-and-half cream. Stir occasionally until smooth - manage this step as early as you could! It takes time!

5. Using the mixer to mix together cream cheese and 1/2 cup sugar until smooth (medium speed for 3-5 minutes, no lumps left. Room temp. is important!!). Beat in eggs one at a time. Blend in corn starch, vanilla, vinegar, salt and melted white chocolate / half-and-half. (Don't over beat eggs! Otherwise you may wrap air into your batter. It will result in the cracking surface since during baking air will escape from the cake. 

6. Pour half of batter over crust. Spoon 3 tbsp raspberry sauce over batter. Pour remaining batter in to the pan, and again 3 tbsp raspberry sauce over the top. Swirl batter with a tip of a knife to create a marble effect. 

7. Put the pan (the bottom wrapped with foil) in a cookie pan, and fill the cookie pan with warm water. Bake at 325F for 60 minutes. Turn off the oven, leave the oven door slightly open and leave the cake in the oven for 60 minutes. Cool the cake in the room temp. for one hour before refrigerate for 2 hours or longer.  Freeze the cake. -- leave the cake in the pan! Gradually decrease of the temperature is the key to avoid cracks.

8. Prepare the mirror: add sugar, sweetened condensed milk and water to a saucepan and heat over medium low heat, stirring occasionally. Pour the water into the powdered gelatin and mix with a spoon, leave to swell for 5 minutes. After the sugar, condensed milk and water mixture begins to simmer, remove from the heat and add in the gelatin. Stir till gelatin dissolve. Pour the above hot liquid to chocolate chips and leave to sit for at least 5 minutes. Use a whisk to stir and the glaze until the chocolate has completely melted. Add gel food color and stir. Leave the glaze to cool down to 30C / 86F. I used 37C /98F, and found the glaze runs off the cake too fast. 

9. Take the cheesecake from the pan: Take the cake from the freezer, and use the torch warm the ring and bottom slightly. The cake comes out easily.



10. Pour 86F mirror liquid on the frozen cake and leave it for 20 minutes before using a spatula to remove the drips. Transfer the cake to the fridge.


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