Making of: White Chocolate Raspberry Cheesecake

And here it is: My first Cheesecake Factory Experiment's 'Making Of' 

Crust/Shell:
200 g flour
50 g sugar
100 g butter (cut into chunks)
1 egg
1 sachet vanilla sugar
2 tblsp. or a bit more cocoa powder

Simply put everything into a bowl and knead it with a mixer until well combined. Then roll out half of the dough into a circle (26 cm in diameter, roughly 10 inches) and put it into a 26cm-springform pan that is laid out with baking parchment. Butter and flour the sides of the pan and roll out the rest of the dough into stripes, so that you can cover the sides of the pan with them.
I like the crust rather thin, but if you prefer more of it, simply add a bit flour and butter (about 50 g I would guess).

When finished, it should look like this:

Cover the crust with baking parchment an fill it with a kilogramm of dried peas for blind-baking:

After blind-baking the shell for 20 minutes at 200°C it should look like this:

Be careful, when removing the peas... They are hot, believe me ^^ By the way, you can reuse and reuse and reuse and... them, but after being baked the cannot be eaten anymore, although I have to admit that I do not know exactly what happens to them.

While your crust is in the oven you can prepare the filling. I used:

4 eggs
100 g sugar
750 g curd cheese
250 g cream cheese
1 sachet custard powder cream flavour
200 g melted white chocolate (less, if you do not like your cake too sweet)
50 g raspberries 

First, mix the eggs and the sugar until the mixture gets light and fluffy. Then, add the cheeses and the custard powder and mix again. When the chocolate is melted add it slowly while stirring.
Fill the cheese mixture into the crust.
Now it is time for pureéing the raspberries. You may want to add some sugar to them, but do it only if you like your cake really sweet.
Of course you can put all the pureé onto the cake and then 'swirls' throught both layers (raspberry and cheese) with a fork, but I wanted the swirls to be very thin and only few. So, I dipped a chopstick into the pureé and swirled it carefully through the cheesefilling. I did not use all the pureé because I thought it might be too much but if you like more colour you can of course put it all in.

When you are done, your cake should look like this:

Put your cake into the oven for about an hour at 170-175°C. If it gets too dark lower the temperature a bit and cover the cake with aluminium foil.

Fresh out of the oven your cake should look like this:

Now the cake is done and can be eaten. Unless you want to top it with some kind of cream. I used:

1 sachet custard powder cream flavour
400 ml milk
200g single cream
1 sachet Sahnesteif (English-speaking Dr. Oe. calls it 'whip it')

Heat 300 ml milk while mixing the rest of it with the custard powder (no machine, only mug and small spoon ^^). When the milk is hot, add mixture and stir, stir, stir, otherwise there will be lumps. The mixture will thicken and become a nice custard after a little while. Then, remove the pot from the heat and go on stirring until it cools down a bit. Cover the mixture with cling film and wait until it cools further. But be careful! Do not wait too long or it will become firm and then there will be lumps later as well. As long as the mixture is still creamy, beat the single cream with the 'whip it' and add it to your custard cream.

I let the custard get too firm, so I got tiny lumps...

Put the whole cake into the fridge until it is supposed to be served. A little while before serving decorate your cake with 50 g grated milk chocolate and whipped cream. I used 400 g single cream and two sachets 'whip it', but unfortunately I did not get the 'cream towers' they make at the cheeesecake factory. But I will experiment a little further on it, I have got some ideas on how to do it.
Next cake, next try ;)

Since I forgot to take a picture before we started eating the cake you only get pictures of parts of it.