THIS is one of the most delicious cheese cakes. I've made it with and without berries (use black cherries and you have a white chocolate black forest cake - without the cake). I've even spread apricot glaze on top of the cooled cheesecake and allowed to cool once more before covering it completely with dark chocolate ganache. No matter how you serve it, the secret is in the cheesecake itself. It shouldn't be over-baked because you want that creamy buttery texture to dominate. Serves 8.
Pre-heat the oven to 350ยบ
Grease a 7-1/2 inch spring form pan with butter and line the outside of the pan with a double layer of aluminum foil.
In a food processor mix:
1 package Philadelphia cream cheese
1/4 cup sugar
Process until smooth and then add
the zest of one lemon
the juice of one lemon
1 egg
1 egg yolk
1/2 tbs. corn starch
1 tsp. vanilla
1/4 cup heavy cream
1/8 tsp salt
Process ingredients until everything is very smooth.
Melt 5 oz. of white chocolate in a double boiler and add that when you add 1-1/2 cups sour cream. Process until smooth.
Pour the mixture into the cake pan and place in a large, deep baking pan and fill half way up the side with boiling water.
Place it in the middle shelf of the oven and bake for 45 minutes and turn the oven off. Leave cheesecake in the oven to cool (about an hour or so). Take the pan out of the foil lining and place on a plate and refrigerate overnight.
Just before serving, take 2 pints of raspberries and arrange on top of the cheesecake. Dust with confectioner's sugar and serve.
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