White Chocolate Cheesecake with Raspberries and Nutella

YIELD: 1 (9-INCH) SPRINGFORM CHEESECAKE PAN / 12 SERVINGS

In addition to his well-known role as the host of Weekend Edition Saturday on NPR, Scott Simon is a television personality, an author, and a big Eli’s cheesecake fan, and he and his wife, Caroline, have plenty of warm memories that feature our delicious desserts. Recently, their oldest daughter, Elise, found out that she needed braces. Since many of her friends had them as well, she was excited about it—until she heard that she wouldn’t be allowed to eat popcorn and caramel once she got them.

“Wait!” she said. “You mean no Salted Caramel Cheesecake??” Elise was willing to put up with tightening wires and snapping bands—but no Salted Caramel Cheesecake? Forget it.

Through dutiful trial and error, Elise discovered that it’s possible to fork a bite of Salted Caramel Cheesecake into the back of her mouth, avoiding the danger zone. (“Just be sure to floss carefully,” adds her dad.)

When we asked Elise and her younger sister, Paulina, to come up with their favorite cheesecake, the girls took the job seriously: They conducted a poll of their classmates in the second and sixth grades at their Washington, DC schools. The clear winner: White Chocolate Cheesecake with Raspberries and Nutella.

Shopping List

       FOR THE CHOCOLATE CRUMB CRUST:

            1½ cups (16 ounces) finely ground chocolate wafer crumbs

            ¼ cup confectioners’ sugar

            ¼ cup unsalted butter, melted

       FOR THE WHITE CHOCOLATE GANACHE:

            5 squares (5 ounces) Baker’s Premium White Chocolate

            ½ cup heavy cream

       FOR THE WHITE CHOCOLATE AND NUTELLA BATTER:

            3½ (8-ounce) packages cream cheese, room temperature

            1 cup granulated sugar

            3 tablespoons cake flour

            ½ teaspoon salt

            2 large whole eggs, room temperature

            2 large egg yolks, room temperature

            1 cup melted Nutella or other hazelnut spread

       FOR THE GARNISH:

            2 cups fresh raspberries, washed and dried

1.    Prepare the Chocolate Crumb Crust (see recipe on p. 116) in a 9-inch springform pan. Follow the recipe as directed.

2.    Prepare the White Chocolate Ganache (see recipe on p. 103). Follow the recipe as directed.

3.    Prepare the White Chocolate and Nutella batter (see recipe variation on p. 102). Follow the recipe as directed.

4.    Preheat the oven to 300°F. Generously grease and flour the springform pan (see Trade Secret on p. 76). Fill the springform pan with the White Chocolate and Nutella batter. Using an offset spatula, smooth down the batter until it is level.

5.    Place the filled springform pan in the center of the oven, directly on the middle shelf. Bake for 40 to 50 minutes, until the cake is firm to the touch around the edges. Give the cake a gentle shake. The baking time is complete if the center of the cake jiggles. Remove from the oven and set aside to cool to room temperature, about 1 hour.

6.    Refrigerate for at least 1 hour before removing the cake from the pan.

7.    Loosen the cheesecake from the springform pan by sliding an offset spatula around the inside ring. Remove the springform pan from the cake and transfer to a serving plate. Refrigerate 8 hours or overnight before serving.

8.    Before serving, decorate the cake by placing the fresh raspberries on the top of the cake. Transfer to the freezer for 2 to 3 hours before slicing.

9.    Slice the cake with a thin, nonserrated knife that is dipped in hot water and wiped dry after each slice. Serve immediately or store in the freezer well wrapped for up to 3 months.