Raspberry Cheesecake Japonaise

Meringue Crust:

6-ounces almonds, toasted

4-ounces hazelnuts, toasted

1½ cups sugar

1½ tablespoons cornstarch

9 egg whites at room temperature

Frosting:

One 8-ounce package of cream cheese at room temperature

1 cup (8-ounces or 2-sticks) sweet butter (or unsalted) at room temperature

3 tablespoons sour cream

1 teaspoon vanilla

5-ounces semi-sweet chocolate, melted & cooled

¾ pound fresh or thawed & drained frozen raspberries

Cheesecake:

18-ounces softened cream cheese

¾ cup sugar

4 eggs, room temperature

6 tablespoons raspberry liqueur

¾ teaspoon vanilla

For Meringue:

Pre-Heat oven to 275°

Line 2 sheet-pans with parchment paper; buttered & floured

Draw two 9-inch circles on one of the sheets

Finely grind almonds & hazelnuts with ½ cup sugar and cornstarch in the bowl of a food processor

Beat egg whites with ½ cup sugar to form peaks

Fold remaining ½ cup sugar & ground nut mixture into the egg whites

Spoon the meringue mixture into a pastry bag fitted with ½-inch plain tip

Pipe some of the meringue over 1 circle on prepared parchment paper - beginning in the center and spiraling outward to the edge

Repeat over the second circle

Pipe remaining meringue in strips onto second prepared parchment paper

Bake until meringues are dry and barely coloured, about 1 hour

Remove from paper & cool completely on cooling rack

(Can be store for up to one week in a covered container)

For the Cheesecake:

Preheat oven to 350°

Butter & flour a 9-inch round cake pan & line with parchment paper - butter & flour the paper as well

Using an electric mixer; beat the cream cheese & sugar until smooth

Beat in eggs one at a time - scrapping down side as needed

Blend in liqueur & vanilla

Pour batter into prepared pan, spreading batter evenly

Set pan on rimmed sheet pan & pour about ½-inch of water onto the pan

Bake until tester comes out clean, about 30 minutes

Turn off oven & cool the cake (in the oven), for 15 minutes with the door ajar

Cover the cheesecake & refrigerate for at least 1 hour or over night

For Frosting:

Using an electric mixer; beat the cream cheese & butter until smooth & fluffy

Mix in the sour cream & vanilla

Bland in the cooled chocolate

Divide the frosting in half & set aside 16 raspberries

Fold in the remaining raspberries into half of the chocolate frosting

To Assemble:

Trim the meringue rounds if necessary to diameter of 9-inches

Set one meringue round on a platter and spread it with a layer of chocolate/raspberry frosting

Carefully invert the cheesecake onto the frosted meringue round

Spread cheesecake layer with frosting & top with remaining meringue round

Spread the entire cake with a thin layer of frosting

With a sharp knife - on the top of the cake, mark off 16 slices

Trim meringue strips even with the height of the cake & press onto the side of the cake

Spoon remaining frosting into a pastry bag fitted with a star tip

Pipe decorative boarder around the top edge of the cake & refrigerate until firm

Serve cake at room temperature (setting it out for about 2-hours)

Just before serving - garnish with remaining raspberries on the top of the cake

Yields 16 slices

Serve with Raspberry/Rum Sauce (see recipe)

Source: Bon Appétit Magazine