Blanc & Berry

White chocolate and raspberry. We reduce fresh raspberries down and work them into the batter with white chocolate, so the whole cake turns soft pink and the fruit runs through every bite.

Same recipe, same technique, one addition. We start from Abuela's Original — our grandmother's cheesecake, the one everything here is built on — and add white chocolate along with a raspberry reduction we cook down in-house, both worked into the batter before it bakes.

The cut is even and softly pink, crust to center. The white chocolate rounds out the cream and adds a gentle sweetness, and the reduced raspberry brings it back with a clean, bright acidity that keeps the cake from ever feeling heavy. Underneath it all, the texture is unchanged: caramelized on top, creamy and barely set at the center.

Serve it 30 minutes out of the fridge, when the center is at its creamiest and the fruit comes forward. Cut with a warm, dry knife.