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White Chocolate Cheesecake with Raspberries

Author: Francois Dionot
From Chef Notes: Celebrity Chefs

Ingredients:

Chocolate Frangipane

All ingredients at room temperature

4 ounces unsalted butter
4 ounces granulated sugar
1 1/2 ounces almond flour
1 ounce dark cocoa powder
2 large eggs
1 large egg yolk
1 tsp vanilla
1 tsp dark rum
1 ounce all-purpose flour
pinch of salt

White Chocolate Cheesecake

4 1/2 ounces white chocolate
12 ounces cream cheese, room temperature
4 ounces sugar
2 TBSPS Grand Marnier
1 TBSP vanilla
1/2 pkg gelatin powder
2 cups heavy cream
zest and juice of 1/2 orange

Recipe Properties:

Chocolate Frangipane

Cream sugar into butter in mixing bowl.

Sift together the almond flour and cocoa and stir it into the butter mixture.

Add salt. Add eggs and egg yolk slowly.

Stir in vanilla and rum.

Stir in all-purpose flour.

Bake on sheet pan in preheated 350° F oven for approx 8-12 minutes.

Let cool.

White Chocolate Cheesecake

Melt chocolate over double boiler.

Keep luke warm.

Cream the cream cheese and sugar.

Add orange juice and zest, Grand Marnier, and vanilla.

Rehydrate and dissolve gelatin.

Add gelatin to cream cheese mixture and mix in chocolate.

Whip the cream and fold into the cheesecake mixture.

To prepare the white chocolate cheesecake…

Spread cheesecake mixture over the frangipane evenly.

Refrigerate or freeze at least 4 hours.

Cut cake into desired shapes using cookie cutters. Keep refrigerated.

Raspberry coulis

Puree 1/2 pint of raspberries with 2 ounces sugar and pass through a sieve.

Garnish cheesecake with whole raspberries and drizzled raspberry sauce (coulis).