I was visiting with a sweet friend today about “The Adventures of Miss NiNi’s Fine Desserts.” She reminded me about a raspberry cheesecake recipe of mine that had been in our local newspaper a couple of years ago. She said that she had made it for their Christmas meal, and it had been absolutely perfect!
I couldn’t quite put my finger on which recipe that might have been because most often the recipes of mine that are published locally are those that have won a Grand Champion honor at the Iowa State Fair. I have never entered into competition with the 2 raspberry-noted cheesecakes that I sell, so I was quite perplexed as to what recipe that was.
When she mentioned that it had white chocolate in it, I knew immediately which original recipe that was. “Oh, yes,” I excitedly proclaimed, “It was for the Ghirardelli chocolate championship!” I had such a blast creating this recipe! One of the requirements of the contest was to create an original dessert recipe that would not include any more than 10 ingredients in addition to the Ghirardelli chocolate.
At the time, my coworker, Barb, had mentioned that she had had a most lovely dining experience in a fine restaurant complete with a raspberry-lime dessert. Now, I absolutely KNEW I wouldn’t sleep that night until I had created this little jewel using those 2 flavors! Immediately, visions of sugar plums began dancing in my head as I thought about how I could bring the union of those 2 most perfect flavor sensations along with the Ghirardelli white chocolate AND bittersweet chocolate. My taste buds screamed, “Sour! Sour! No Sweet! Sweet!” So, I satisfied my palate by playing with ingredients to achieve a truly, truly smooth, creamy, exquisite cheesecake with a most eye-appealing presentation and outstanding combination of flavors. The judges for this premier contest felt the same way as they named it the Grand Champion of the Ghirardelli Chocolate Championship at the Iowa State Fair.
It is with great pleasure that I offer this recipe on my blog. It is indeed a winner!!!! You will feel like a Cheesecake Baking Queen when you present this to those who have a fork in hand. Please send an email to me at firstname.lastname@example.org and let me know what you think.
P.S. If you are wondering where to find prepared lime curd, check the jam/jelly section of your grocery store. Dickinson’s is the brand. They also make other wonderful curds including lemon and coconut.
PUCKER-ME-SWEET WHITE CHOCOLATE CHEESECAKE
2 cups shortbread cookie crumbs
¼ cup butter, melted
2 tsp. toasted macadamia nuts, chopped
Preheat oven to 350 degrees F. Combine the ingredients and press into the bottom of a buttered 9-inch or two 6-inch spring form pan(s). Bake for 10-15 minutes. Cool.
24 ounces cream cheese
14-ounce can sweetened condensed milk
1 tsp. vanilla extract
4 ounces Ghirardelli white chocolate bar, melted and cooled
1 cup fresh raspberries
1 Tbsp. raspberry liqueur
½ cup Ghirardelli 60% Cacao Bittersweet Chocolate chips, melted
½ cup lime curd, softened by stirring with a spoon
1-2 pints fresh red raspberries
Ghirardelli white chocolate bar, melted
In a large mixing bowl, beat the cream cheese until softened. Add the sweetened condensed milk and blend thoroughly. Add the eggs, 1 at a time. Add the vanilla, melted and cooled white chocolate, raspberry liqueur, and fresh raspberries. Pour on to the cooled crust. Drizzle the melted bittersweet chocolate chips over the cheesecake. Using a knife, swirl the chocolate into the cheesecake mixture. Bake in a 300 degree F. oven for approximately 55 minutes for the 9-inch pan and 40 minutes for the 6-inch pans. The middle of the cheesecake should register 150 degrees F. Remove from the oven and cool thoroughly. Remove the side of the spring form pan(s). Pour the lime curd on top of the cooled cheesecake or divide it between the 2 smaller cheesecakes. Garnish the top of the cheesecake with whole red raspberries, point side up. Drizzle with melted white chocolate. Refrigerate until ready to serve.
Yields 12-16 servings