White Chocolate Macadamia Nut Raspberry Cheesecake with Worcester Technical High School

With Valentine’s Day quickly approaching, we’re thinking about cards and flowers – maybe even diamonds.

We also know the way to a man’s heart has always been the stomach. Caitlin Evans and Phil Cropper, instructors in the culinary and pastry arts department of Worcester Technical High School, join us in the kitchen to make white chocolate macadamia nut raspberry cheesecake.

WHITE CHOCOLATE, MACADAMIA NUT, RASPBERRY CHEESECAKE

———— (Cheese Cake) —————-
2 Loaves Almond Pound Cake
3# (24oz.) Cream Cheese (soft)
8 large Eggs (room temperature)
2 Cups (16oz.) Sour Cream
½ Cup A.P. Flour
1 ½ (12oz.) Granulated Sugar
½ teaspoon Almond Extract
½ teaspoon Vanilla Extract
1 teaspoon Raspberry Liqueur
2 Pints Fresh Raspberries
6-8 White Chocolate Macadamia Cookies (crushed in large pieces)
¼ Cup Toasted Puffed Rice (found in baking supply stores)
————- (White Chocolate Ganache) ————
1 Cup (8oz.) Heavy Whipping Cream
12oz. White Chocolate (chopped or chips)
————– (Topping of the Cake) —————
1 Pint Fresh Raspberries
2 Loaves Pound Cake
DIRECTIONS
-Pre-heat an oven to 350 degrees F
-Place a Large cake pan with water on the bottom rack of the oven.
-Slice the two loaves of pound cake about ½ inch think (try to get 9
slices per cake)
-Arrange the cake slices so they cover the bottom of the cake pans,
using one loaf per cake pan; Set aside.
To make the Filling:
-Place the Cream Cheese, Sugar, & Flour in the bowl of an electric
mixer; using the paddle attachment cream for about 5 mins or until
soft, scraping the sides of the bowl. Once the Cream Cheese
mixture is soft add the Sour Cream, Vanilla, & Almond Extract along
with the Raspberry Liqueur. Mix for a few more minutes or until it’s
all incorporated and smooth. Add your Eggs one at a time on low
until all the eggs are incorporated. (Be careful not to overmix)
-Remove the Bowl from the mixer and fold in 2 pints of Fresh
Raspberries.
-Pour the batter into the two prepared crusts; filling only ½ the way
up the side of the cake pan.
-Bake in the oven on the middle rack (with the water pan on the
lower rack) for 30 mins. Or until almost set.
-Remove the cheesecakes and divide the toasted Puffed Rice and
the Macadamia Cookies over the surface of the cheesecakes.
-Next, Add the remainder of the batter divided between the two
pans and smooth the top (the pans should be filled to the top)
-Return to the oven and bake for 1 hour or until set (ovens may
vary, if using a convection oven; turn the fan to low and place the
temperature to 300 degrees F.)
-Let the Cheese Cakes cool in the oven, with the door open for 30
mins when the timer goes off.
-Remove the Cheese Cakes and place in the refrigerator for 4-6
hours or until cold and set.
FINISHING
-Remove the Cheese Cakes and run a knife dipped in warm water
around the sides of the pan to loosen; unmold the Cheese Cakes
and transfer to serving platters.
-Cube up the other Two Loaves of Pound Cake; Pile the remaining
Pint of Fresh Raspberries and the Pound Cake on-top of the two
Cheese Cakes
-To make the White Chocolate Ganache Heat the Heavy Cream on
the stove until it starts to boil; Place the White Chocolate in a bowl
and pour the Hot Cream over the Chocolate. Let sit for a few
minutes, then stir until smooth.
-Pour the Ganache over the Cheese Cakes to finish.
-Serve with Raspberry Sauce, Whipped Cream, and Love.