Chocolate-Raspberry Cheesecake

DEAR SOS: I’ve enjoyed the white chocolate-raspberry cheesecake at Swiss Park in Whittier. Do you think the chef will share the recipe?

--CHARLENE

DEAR CHARLENE: Yes, chef Hans sent the recipe with good wishes: “Good cooking, good eating and good loving.” What more can you ask for?

SWISS PARK WHITE CHOCOLATE-RASPBERRY CHEESECAKE

1/2 cup plus 1 tablespoon milk

1 1/4 cups sugar

1/4 cup cornstarch

4 eggs, separated

2 pounds unsalted cream cheese, softened

1/2 teaspoon salt

1 cup sour cream

Zest and juice of 1 lemon

Zest and juice of 1/2 orange

2 tablespoons vanilla sugar

1/2 cup fresh raspberry puree, sieved (from 1 basket raspberries, reserving few for garnish)

Dash red food color, optional

1 tablespoon butter

2 1/4 ounces graham cracker crumbs

1 (4-ounce) white chocolate bar, shaved

Whipped cream

Heat milk to boiling point. Mix about 1/4 cup sugar with cornstarch. Add 3 egg yolks. Add hot milk gradually, stirring constantly. Cool.

Place cream cheese, remaining eggs and egg whites and remaining sugar in mixing bowl. Mix at medium speed until light-colored and fluffy. Blend in salt, sour cream, grated lemon and orange zests and juices, vanilla sugar and raspberry puree. Add food color if needed to brighten. Blend in cornstarch mixture.

Butter (9-inch) springform pan and coat with crumbs. Pour cheese mixture into pan and fit into larger pan filled halfway with boiling water. Cover with foil and bake at 325 degrees 2 hours. Cool to room temperature, then refrigerate overnight.

Next day, decorate cake with white chocolate shavings, whipped cream and fresh raspberries. Makes 1 (9-inch) cheesecake or 10 to 12 servings.

DEAR SOS: I have searched for a Veal Oscar recipe and have not been successful. I would appreciate it if you could help.

--MS. L.M.F.

DEAR MS. L.M.F.: It’s not difficult to create Veal Oscar, basically a layered dish of veal cutlet, crab meat, asparagus spears and Sauce Bearnaise. It was a favorite on a lot of menus when Continental restaurants were big from the 1930s through the ‘60s.

VEAL OSCAR

1/4 cup butter or margarine

4 veal cutlets, cut 1/2-inch thick

Salt, pepper

1/3 cup white wine

1/2 pound fresh crab meat

12 asparagus spears, cooked tender-crisp

Sauce Bearnaise

Melt 2 tablespoons butter in large, heavy skillet over moderately high heat. Saute cutlets 5 to 10 minutes, turning to brown both sides. Season to taste with salt and pepper. Add wine, cover and simmer 20 minutes or until tender.

Saute crab meat in remaining 2 tablespoons butter in small skillet, 3 to 4 minutes. Arrange veal cutlets on serving dishes. Place equal portions crab meat over cutlets.

Pour veal cooking liquid into crab skillet and boil rapidly until reduced to 1/4 cup. Spoon over crab meat. Add 3 asparagus spears to each serving. Drizzle with Sauce Bearnaise and serve remaining sauce on side. Makes 4 servings.

Sauce Bearnaise

2 tablespoons white wine

1 tablespoon tarragon vinegar

2 tablespoons chopped fresh tarragon

2 teaspoons minced shallots or onion

1/4 teaspoon freshly ground black pepper

1/4 teaspoon sugar

1/2 cup butter or margarine

3 egg yolks

2 tablespoons lemon juice

1/4 teaspoon salt

Dash white pepper

1/2 teaspoon prepared mustard

Place wine, vinegar, tarragon, shallots, pepper and sugar in small saucepan. Bring to boil. Cook rapidly over high heat until almost all liquid has evaporated.

Heat butter in another small saucepan until bubbly, but not browned. Place egg yolks, lemon juice, salt, white pepper and mustard in blender container. Process on low speed about 5 seconds.

With blender running, add butter in slow, steady stream until blender blades are covered. Then increase speed to high and slowly add remaining butter and cooked wine mixture. Makes about 1 cup.

DEAR SOS: Several years ago a recipe for Peach Ping was printed in The Times. I have depended on the recipe since, but now I’ve misplaced the recipe and am begging for a reprint before peach season passes me by.

--SUZI

DEAR SUZI: Whew. Just in time for the end of peach season.

PEACH PING

10 to 12 large peaches

1/2 cup butter or margarine

1 1/2 cups brown sugar, packed

2 teaspoons grated lemon zest

2 eggs

2 cups granulated sugar

1/2 cup boiling water

2 teaspoons vanilla

2 cups sifted flour

1 teaspoon baking powder

Dash salt

Ice cream or whipped cream, optional

Peel peaches, cut into quarters and arrange in (13x9-inch) baking pan. Dot with butter, then sprinkle with brown sugar and lemon zest.

Beat eggs until light-colored. Gradually add granulated sugar and beat thoroughly. Stir in boiling water and vanilla.

Sift together flour, baking powder and salt. Add to egg mixture and blend well. Pour batter over peaches. Bake at 375 degrees 55 to 60 minutes or until crust is lightly browned and stiff when touched. Serve warm with ice cream or whipped cream. Makes 10 to 12 servings.