Who Needs Cheesecake Factory?
Although it’s been a longer hiatus than I anticipated since my last post, I almost couldn’t bring myself to write this post because the heat radiating from my laptop was too much to bear. Man, summer just swooped in and hit us over the head, didn’t it? I’m not complaining. Honestly. I just wish I had air conditioning. Or a fan. Or a slew of no-cook recipes to last me through the summer so I’ll never have to turn my stove/oven on again. Strawberries and ice cream all summer? Fabulous!
I bring you a recipe for a cool treat (minus the hour+ of cook time). White Chocolate Raspberry Cheesecake. This was requested by my sister for her birthday. My first question was, do you want it “real” or do you want it “better”?
When it comes to cheesecake, “real” generally means full-fat cream cheese, about a half dozen eggs, copious amounts of sugar, and enough butter in the crust to clog your arteries with one bite. I love love love cheesecake, but ever since I uncovered the numbers behind Cheesecake Factory’s decadent slices (i.e. an entire days worth of calories and around 50g of fat!) the guilt outweighed the pleasure. As I often do with my favorite treats, I searched for a way to make it “better”. My attempts started with Ellie Krieger’s Ricotta Cheesecake recipe and from there I have experimented with different ingredients/flavors/etc. Here is what I came up with for my sister. Creamy, sweet, tart…YUM!
© Copyright 2010 Carly Sullivan, Tart to Heart
- 1 cup chocolate wafer cookie crumbs
- 2 Tbsp sugar
- 2 Tbsp butter, melted
- 15 oz part-skim ricotta cheese
- 8 oz reduced fat cream cheese
- 1 egg
- 2 egg whites
- ½ tsp vanilla
- ¼ cup flour
- ¼ tsp salt
- ½ tsp lemon zest (optional)
- 4 oz white chocolate, melted
- 1 cup fresh raspberries, berries cut in half lengthwise
- Bring all ingredients to room temperature. Preheat oven to 325 degrees F. Coat a 9-inch spring form pan with cooking spray.
- In a food processor, make crumbs out of wafer cookies. Add sugar and pulse to combine. Stream in melted butter and pulse until crumbs are moist. Pour crumb mixture into the bottom of the spring form pan and press firmly into an even layer going all the way to the edges. Bake 10 minutes. Set aside to cool.
- To make the filling, add the ricotta cheese to the food processor and blend until very smooth. Add ricotta and cream cheese to a stand mixer fitted with a paddle attachment and beat until fluffy. And sugar and beat for five minutes. Add eggs and egg whites one at a time, beating to combine after each addition, then add vanilla.
- Add flour and salt and mix on low speed until combined. Stir in lemon zest, if using. With the mixer on low speed, drizzle in melted white chocolate to combine.
- Pour half of the filling over the cooled crust. Scatter fresh, halved raspberries evenly over the surface, and then top with remaining filling.
- Bake for at least 1 hour, until top looks set and cheesecake barely jiggles when shaken. Turn off the oven, crack the door and let cool gradually to prevent cracking.
- Decorate with fresh whipped cream and raspberry sauce.