Prepare Pâte Sablée: Combine flour and butter in a food processor until sandy. Add powdered sugar and egg yolk, pulse until combined. Add ice water, pulse until dough forms. Flatten into a disc, wrap, and chill for at least 1 hour.
Roll out dough and press into a 9-inch springform pan. Blind bake at 350°F (175°C) for 15-20 minutes, or until golden brown. Let cool completely.
Prepare Cheesecake Filling: Combine cream cheese and sugar until smooth. Gradually add heavy cream, then egg yolks, and vanilla bean paste. Gently fold in melted Valrhona white chocolate. Fold in raspberries.
Pour filling into cooled crust. Bake at 300°F (150°C) for 75-90 minutes, or until edges are set and center has a slight wobble. Turn off oven and let cheesecake cool inside for 2 hours with the door slightly ajar.
Refrigerate for at least 8 hours, or preferably overnight.
Prepare Raspberry Coulis: Combine raspberries, sugar, and lemon juice in a saucepan. Cook over medium heat until raspberries break down. Strain through a fine-mesh sieve to remove seeds. Stir in Kirsch.
Serve cheesecake with a drizzle of Raspberry Coulis.
Ingredients
10
1 1/4 cups155 gAll-purpose flour
1/2 cup113 gUnsalted butter-cold-cubed
1/4 cup50 gPowdered sugar
11Large egg yolk
1 tbsp15 mLIce water
32 oz900 gCream cheese-full fat-softened
1 1/2 cups300 gGranulated sugar
1 cup240 mLHeavy cream
44Large egg yolks
1 tsp5 mLVanilla bean paste
12 oz340 gValrhona Ivoire white chocolate-melted
1 cup150 gRaspberries-fresh
2 cups300 gRaspberries-fresh
1/4 cup60 mLGranulated sugar
1 tbsp15 mLLemon juice
1 tbsp15 mLKirsch
Equipment
9-inch springform pan
Food processor
Rolling pin
Mixing bowls
Electric mixer
Saucepan
Fine-mesh sieve
Instructions
Prepare Pâte Sablée: Combine flour and butter in a food processor until sandy. Add powdered sugar and egg yolk, pulse until combined. Add ice water, pulse until dough forms. Flatten into a disc, wrap, and chill for at least 1 hour.
Roll out dough and press into a 9-inch springform pan. Blind bake at 350°F (175°C) for 15-20 minutes, or until golden brown. Let cool completely.
Prepare Cheesecake Filling: Combine cream cheese and sugar until smooth. Gradually add heavy cream, then egg yolks, and vanilla bean paste. Gently fold in melted Valrhona white chocolate. Fold in raspberries.
Pour filling into cooled crust. Bake at 300°F (150°C) for 75-90 minutes, or until edges are set and center has a slight wobble. Turn off oven and let cheesecake cool inside for 2 hours with the door slightly ajar.
Refrigerate for at least 8 hours, or preferably overnight.
Prepare Raspberry Coulis: Combine raspberries, sugar, and lemon juice in a saucepan. Cook over medium heat until raspberries break down. Strain through a fine-mesh sieve to remove seeds. Stir in Kirsch.
Serve cheesecake with a drizzle of Raspberry Coulis.
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