Blackberry Recipes from Razzle Dazzle
Recipes
Blackberry and White Chocolate Two-Layer Cheesecake Recipe
"Your Source for Blackberry Recipes Online"
Blackberry and White Chocolate Two-Layer Cheesecake with Hazelnut Crust
Crust:
2 1/2 C. roasted hazelnuts
1/2 C. unsalted butter
2 T. sugar
2 T. all purpose flour
4 large eggs
2 T. whipping cream
2 1/2 t. Frangelico (or vanilla extract)
Filling:
about 1 1/2 C. blackberries
6 oz. white chocolate, chopped
4 8-oz. packages cream cheese at room temperature
1 1/2 C. sugar
Garnish:
3 oz. White Chocolate, chopped
1/2 C. blackberries
Crust: Preheat oven to 325�F. Butter 9" springform pan with 2 1/4" sides. Double
wrap outside of pan with heavy duty aluminum foil. Place hazelnuts in blender or
food processor, and chop until coarse crumbs. Melt butter and add to nuts; add
sugar and mix well until evenly moistened. Press crumb mixture firmly onto
bottom and halfway up sides of prepared pan. Bake 8 minutes; cool on rack.
Filling: Press blackberries and juices through fine strainer into small bowl
(this works best if berries have been frozen and thawed). Let sit while you
prepare rest of filling. Stir white chocolate in small metal bowl set in double
boiler over barely simmering water until just melted and smooth; set aside.
Using electric mixer, beat cream cheese and sugar in large bowl until smooth and
fluffy. Beat in flour, then eggs, 1 at a time. Beat in whipping cream and 2
teaspoons Frangelico. Transfer 2 1/4 cups batter to medium bowl; stir in melted
white chocolate. Stir 1/2 cup blackberry juice, plus 2 tablespoon berries and
1/2 teaspoon Frangelico, into remaining batter in large bowl.
Pour blackberry batter into prepared crust; place springform pan in large
roasting pan and pour enough hot water into roasting pan to come 1 inch up sides
of pan. Bake until blackberry filling is softly set in center and beginning to
puff at edges, about 50 minutes. Remove roasting pan from oven; let blackberry
layer cool 5 minutes to firm slightly.
Starting at edge of pan, spoon white chocolate batter in concentric circles onto
blackberry layer. Smooth top. Bake until white chocolate filling is set in
center, about 30 minutes. Refrigerate cake uncovered until cold, at least 4
hours. Cut around pan sides with small knife to loosen cheesecake; release
sides. (Can be prepared 2 days ahead; cover and refrigerate.)
Garnish: Melt 3 ounces white chocolate and mix with 3 to 4 ripe blackberries.
Press mixture between wax paper and freeze; break into chunks and sprinkle over
top of cooled cheesecake. Take 12-16 ripe blackberries and put in a small bowl;
sprinkle with sugar and swirl to cover berries with sugar. Freeze until ready to
use on cake.