White Chocolate Cheesecake

This receipe is one of my favorites. They say good food takes time and this cake is no exception. It takes about 4 hours in prep and cooking time and then you have to refrigerate for at least 8 hours. Its worth every second.

First things First.
The Crust

1 1/2 cups vanilla waffers crumbs
4 oz white chocolate, coarsely chopped
5 TB unsalted butter, melted

In a blender or food processor combine the vanilla waffers and white chocolate and process until well blended. Mix in butter. Wrap the oustside of a 9-inch springform pan with aluminum foil. Press the the crust into the bottom and up the sides of the pan then chill the crust in the refridgerator.

Filling
18 oz white chocolate
1/4 cup heavy cream
1 1/2 pounds cream cheese
1/2 cup vanilla sugar or sugar
1/2 cup sour cream
4 large eggs
1 TB pure vanilla extract
Preheat the oven to 275 degrees. set a shallow baking pan filled with water on the bottom rack of the oven.
Prepare the filling: In a double boiler, melt the white chocolate with the heavy cream. Set aside to cool slightly.

In large bowl, beat the cream cheese and sugar until smooth. Beat in the sour cream, and vanilla. Beat in the eggs one at a time waiting until mixture is smoothe between eggs. Beat in the white chocolate cream and pour into the prepared pan.
Set the cheesecake on the center rack and bake for 1 hour. Reduce the heat to 250 degrees and bake for 1 hour longer. Without opening the oven, turn off the heat but leave cake in the oven for 1 hour. 3 hours total cooking time. Remove the cake and cool on a wire rack for 30 min.

White chocolate Ganache
8 oz white chocolate, finely chopped
1/2 cup heavy cream
1 TB unsalted butter
In a small sauce pan bring the cream and butter to a simmer. Remove from heat and add the white chocolate, cover and let rest for 5 minutes. Stir until smooth let cool to room temperature and pour the ganache over the cheesecake. Tipping the cheese cake to cover entire top. refrigerate the cheesecake for at least 8 hours.Garnish the cheesecake with fresh rapberries and serve with raspberry sauce.

Raspberry Sauce
12 oz frozen raspberries thawed
1/4 cup sugar
1 TB orange juice concentrate
In small pan drain berries through a seive. Pressing gently remove as much juice as possible. Simmer juice until reduced. Add sugar and orange juice concentrate. With a wooden spoon press teh raspberries through the stainer into the bowl. Stir to combine. Cool. Drizzel sauce over cheesecake and serve