White Chocolate Raspberry Truffle Cheesecake

School starts next week. Liam is going into second grade. Nora is going into kindergarten — wait, first grade. I do this every week and I always have to stop and count.

I bought Nora new shoes. Mary Janes, black leather, polished. She wore them around the house every night this week. Liam needed sneakers. We got them at the place on Hancock Street where the man who owns the store remembers the kids' names from last year.

Meghan and Brian are expecting. She told me Wednesday on the 11 PM call. Due in the third week of September. She is going to be enormous in two weeks. I cried briefly. She cried briefly. Then we talked about names. She likes Siobhan. Brian likes Siobhan. Aidan said they should call the baby Hot Dog. Meghan said Aidan does not get a vote.

I kept it from Ma. Meghan asked me to. She wants to tell Ma in person Sunday.

Clinic Monday: a man, 51, came in with what he called a tickle in his chest that turned out to be the start of pneumonia. I caught it early because he came in instead of waiting. People who come in early get the easier story.

Group Tuesday. Diane has stopped wearing her wedding ring on her left hand. She moved it to her right. She did not announce this. We noticed. Bernadette said small movements, big ground.

Sunday dinner at Ma's. Meghan and Brian and Aidan came. Meghan sat down at the table, looked at Ma, and said Ma we have something to tell you. Maureen said you are pregnant. Meghan said how. Maureen said I am your mother.

Saturday pancakes. Burned the first one. Liam ate four. He has gotten taller this summer. I will buy him longer pants in two weeks.

Food of the week: Meghan's news. We had cake.

When Meghan said Ma, we have something to tell you — and Ma just looked at her and said you’re pregnant — the whole table erupted, and somehow we ended up with cake, because of course we did. That’s what you do. This White Chocolate Raspberry Truffle Cheesecake is the kind of cake that deserves to be at a table like that one: something a little over the top, a little beautiful, the kind you slice slowly and eat with people you love while somebody’s still crying happy tears. I made it again the following weekend, partly for the kids, mostly just to hold onto that feeling a little longer.

Prep Time: 40 minutes | Cook Time: 1 hour 10 minutes | Total Time: 5 hours 50 minutes (includes chilling) | Servings: 12

Ingredients

Crust:
2 cups chocolate cookie crumbs (such as Oreos, filling removed)
1/4 cup unsalted butter, melted
2 tablespoons granulated sugar
Raspberry Truffle Layer:
6 oz semi-sweet chocolate, finely chopped
1/3 cup heavy cream
3 tablespoons seedless raspberry jam
Cheesecake Filling:
3 packages (8 oz each) cream cheese, softened
3/4 cup granulated sugar
3 large eggs, room temperature
1 teaspoon pure vanilla extract
6 oz good-quality white chocolate, melted and slightly cooled
1/2 cup sour cream
Topping:
1 cup fresh raspberries
2 oz white chocolate, shaved or curled
2 tablespoons seedless raspberry jam, warmed (for glaze)

Instructions

Prepare the crust. Preheat oven to 325°F. Combine chocolate cookie crumbs, melted butter, and sugar in a bowl and mix until the crumbs are evenly moistened. Press firmly into the bottom and 1 inch up the sides of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
Make the truffle layer. Heat heavy cream in a small saucepan over medium-low heat until just simmering. Pour over the chopped semi-sweet chocolate in a heatproof bowl and let sit 2 minutes, then stir until smooth. Stir in the raspberry jam. Pour over the cooled crust and spread evenly. Refrigerate for 20 minutes until set.
Make the cheesecake filling. Beat cream cheese and sugar with a hand or stand mixer on medium speed until smooth and fluffy, about 3 minutes. Add eggs one at a time, mixing on low just until incorporated after each. Mix in vanilla extract, then the melted white chocolate, then the sour cream. Do not overmix.
Bake the cheesecake. Pour the filling over the set truffle layer. Place the springform pan on a baking sheet and bake at 325°F for 55–65 minutes, until the edges are set but the center still has a slight jiggle. Turn off the oven, crack the door, and let the cheesecake rest inside for 1 hour.
Chill. Remove from oven and run a thin knife around the edge of the pan to loosen. Cool completely at room temperature, then refrigerate for at least 4 hours, or overnight.
Add the topping. Before serving, brush the top of the cheesecake with warmed raspberry jam. Arrange fresh raspberries over the top and scatter white chocolate shavings over everything. Release the springform ring and transfer to a serving plate.

Nutrition (per serving)

White Chocolate Raspberry Truffle Cheesecake — The Cake We Had When Meghan Told Us Her News