Between work, and work, and a baby, and a house, and work, a broken foot (because yes, I did need to add more chaos to my life) and an absurd amount of traveling and company (which is very wonderful, just exhausting), I haven’t had one spare minute to remember to wash my hair, much less bake something. I’ve been staring longingly at my “list of things I want to bake” but then I usually make this face:
Today, however, I dusted off the KitchenAid because there is always time for cheesecake. Particularly gluten-free cheesecake. Involving chocolate. And macadamia nuts. And raspberries.
Husband: This is really good. Probably my third favorite cheesecake of all time.
Me: What are the first two?
Husband: Cheesecake Factory.
Me: Like which ones from Cheesecake Factory? I can try to make those for you next.
Husband: I dunno.
Me: Wait, what?! So it’s just any of them? Ir doesn’t even matter what flavor – just the fact that they’re from the Cheesecake Factory makes them better than mine?
Husband: Oops. I mean, I love this cheesecake. It’s probably my second favorite. And your apple one is my third favorite. I can’t vote on my favorite until another one comes along.
Husband: I think I’d better have another piece.
raspberry white chocolate cheesecake
baker’s note: I made this in an 8-inch cheesecake pan and it fit perfectly. You might want to up the filling ingredients by half (i.e. 3 blocks of cream cheese, 3 eggs, etc) for a larger pan.
1/3 C almond flour
1/3 C gluten-free flour blend (I usually just use a hodge-podge of whatever’s in the pantry. Consisting mostly of oat and rice flours)
3 Tbsp butter, room temperature
1/3 C pure cane white sugar
1/3 C macadamia nuts, roughly chopped
1/4 C white chocolate, roughly chopped
1. Preheat oven to 350
2. In food processor (NINJA!), pulse together flours, butter, sugar, and salt until well combined and dough forms.
3. Stir in macadamia nuts and white chocolate.
4. Press into 8-inch springform pan and bake at 350 for 10 minutes or until golden. Set aside to cool, but maintain oven temperature
1 C raspberries, rinsed and drained
1/2 C water
1 Tbsp corn starch
2 Tbsp pure cane white sugar
1. In small saucepan, combine ingredients and heat until a low boil.
2. Allow to boil, stirring frequently, until berries have broken down and sauce has completely thickened.
3. Strain to remove seeds and set sauce aside.
10-oz (about 1 1/2 C) white chocolate, chopped
1 1/2 Tbsp whole milk, room temperature
2 8-oz packages of cream cheese, room temperature
1/2 C pure cane white sugar
1 tsp lemon juice
2 tsp vanilla
2 eggs, room temperature
1. In double boiler, heat white chocolate and milk until melted and fully incorporated. Set aside.
2. Beat cream cheese, sugar, lemon juice, and vanilla until creamy.
3. Add eggs one at a time, beating just until incorporated.
4. Stir in chocolate mixture and beat just until combined.
(oven should still be at 350)
1. Pour 1/2 of filling on top of prepared crust.
2. Add 1/3 of the raspberry sauce and a handful of fresh raspberries.
3. Top with remaining filling, and 1/3 of the raspberry sauce. (Set remaining 1/3 aside)
4. Zig-zag through cheesecake with knife to create swirls of sauce throughout the cheesecake.
5. Bake in a waterbath at 350 for 40-50 minutes or until top is starting to turn golden but the middle is still wiggly. Turn off oven but don’t remove cheesecake for 1 hour. Then move to countertop and top with the remaining raspberry sauce. Allow to cool for an additional 45-minutes to an hour. Then refrigerate for at least 2 hours. The secret to keeping cheesecake from cracking is to bake it in a water bath and then cool slowly. And when all else fails, just cover it up with pretty topping. (aka, the raspberry sauce you saved – see how that worked out?!)
6. Garnish with fresh raspberries, macadamia nuts, and white chocolate as desired.
7. Try to keep your husband from eating the whole thing. Even if it’s not as good as the Cheesecake Factory. (After the second piece, he recanted his statement.)