inthekitchen
White Chocolate Cheesecake Crepe
This sweet-tart filling gets nutty crunch from a
deconstructed macaroon garnish. For
crepe recipe see page 18.
INGREDIENTS
Macaroon Crunch
1/2 cup chopped blanched
almonds
1/2 cup chopped walnuts
1/3 cup sweetened shredded
coconut
White Chocolate
Cheesecake
16 oz white chocolate
1/4 cup butter
24 oz cream cheese
1 1/3 cup sugar
2 1/2 cups sour cream
1 Tbsp vanilla extract
Raspberry sauce
12 oz frozen raspberries
3 Tbsp confectioner’s sugar
2 tsp lemon juice
1 Tbsp liqueur (optional)
METHOD
Macaroon Crunch
1. Toast at 350°F for 10 to 15
minutes, until crunchy and
golden.
White Chocolate
Cheesecake
1. Melt chocolate and butter
in a bain marie, until smooth.
Cool to room temperature.
2. Whip cream cheese and
sugar until smooth. Whip in
the white chocolate mixture
until fully incorporated.
3. Add sour cream and vanilla
and beat until smooth.
ASSEMBLY
1. Smear crepe with cream cheese filling, top
with raspberry sauce and macaroon crunch.
Yield 8 10” crepes
Raspberry sauce
1. Purée ingredients in
blender. Strain to remove
seeds. Refrigerate.
ciao! / apr/may / two thousand sixteen
17