Summertime Delight Lemon Raspberry Cheesecake
Jayne Vosters won first place for her lemon raspberry cheesecake at the 2009 Wisconsin Cheese Festival Cheesecake Contest. Learn more about the Wisconsin Cheese Festival Cheesecake Contest and the winning baker.
1 cup(s) (about 25 wafers) crushed vanilla wafers
1 tablespoon(s) granulated sugar
1/2 cup(s) toasted pecans, coarsely chopped
2 tablespoon(s) melted unsalted butter
3 ounce(s) white chocolate, chopped
1/3 cup(s) whipping cream
3/4 cup(s) granulated sugar
3 strip(s) lemon peel, cut into 1/2-inch pieces
1 1/2 pound(s) cream cheese, softened
1 cup(s) sour cream
2 tablespoon(s) fresh lemon juice
1 cup(s) medium toasted pecans, chopped
White Chocolate Frosting:
2 tablespoon(s) whipping cream
2 ounce(s) white chocolate, chopped
4 ounce(s) cream cheese, softened
1 teaspoon(s) lemon zest
Raspberry-Grand Marnier Sauce:
16 ounce(s) fresh or frozen raspberries
1/3 cup(s) granulated sugar, add more to taste
2 tablespoon(s) orange liqueur (such as Grand Marnier)
In a food processor, finely chop vanilla wafers. Add sugar and pecans; chop fine. With the machine running, pour in butter. Press the mixture into the bottom of the prepared pan. Refrigerate until firm.
Place white chocolate in small bowl. Gently warm cream and pour over the chocolate. Let stand, stirring often, until chocolate is melted. Cool slightly.
Place sugar and lemon peel in a food processor work bowl fitted with a metal blade. Process until the lemon peel is very fine, about one minute.
Add softened cream cheese and process until smooth, about 30 seconds, scraping the sides of the bowl several times. Mix in white chocolate, cream, sour cream, and lemon juice. Add eggs, one at a time, and process until smooth, another 30 seconds.
Pour half of the mixture over the chilled crust, and drizzle with 1/4 cup of the Raspberry Sauce. Top with remaining batter.
Place the cheesecake in a baking pan about 2 1/2 to 3 inches deep and wide enough so there is at least an inch of room around the cheesecake. Pour boiling water into the baking pan to about half way up the sides of the spring form pan.
Bake in the center of a 350 degree oven for 45 minutes. Turn oven off and let the cheesecake remain in oven, with door closed, for another 60 minutes. Remove from water bath and cool in the pan, away from drafts. When cool, remove from pan and refrigerate.
To finish dessert, cut a piece of parchment or wax paper in a six-inch round, using a saucer as a guide, and place in the center of the cheesecake. Frost the sides and top, around the paper, with White Chocolate and Cream Cheese Frosting. Press chopped pecans into the frosting. Remove paper and chill until frosting is firm, about one hour. Spoon Raspberry Grand-Marnier Sauce into the center and garnish with fresh raspberries.
To make the frosting: Place whipping cream in a small bowl and gently heat. Add white chocolate to cream and stir until melted. Cool to room temperature. With electric mixer beat cream cheese and lemon zest together. Add white chocolate and cream; whip until smooth. If frosting is too soft, refrigerate until it is thick and creamy.
To make the sauce: In a saucepan, heat berries until just warm, and juice is released. If using fresh berries, add 1/4 cup water. Force the mixture through a sieve or juicer. Return juice to saucepan; discard solids. Add sugar to taste. If using fresh berries 1/3 to 1/2 cup sugar should be adequate. If using pre-sweetened berries, little or no additional sugar may be needed. Cook over medium high heat until liquid is reduced by half. Remove from heat, add orange liqueur and cool.
Lemon Raspberry Cheesecake