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White Chocolate Raspberry Cheesecake

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Indulge in the rich and decadent flavors of a White Chocolate Raspberry Cheesecake. This dessert features a creamy white chocolate-infused cheesecake swirled with a vibrant raspberry sauce, all atop a chocolate cookie crust.

Ingredients

Scale

For the Crust:

  • 1 cup chocolate cookie crumbs
  • ¼ cup unsalted butter, melted
  • 3 tablespoons granulated sugar

For the Raspberry Sauce:

  • 10 ounces frozen raspberries
  • ½ cup water
  • 2 tablespoons granulated sugar
  • 2 teaspoons cornstarch

For the Cheesecake Filling:

  • 2 cups white chocolate chips
  • ½ cup half-and-half cream
  • 24 ounces cream cheese, softened
  • ½ cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract

Instructions

1. Prepare the Crust:

  • Preheat your oven to 325°F (165°C).
  • In a medium bowl, combine the chocolate cookie crumbs, melted butter, and sugar. Mix until the crumbs are evenly moistened.
  • Press the mixture firmly into the bottom of a 9-inch springform pan. Set aside.

2. Make the Raspberry Sauce:

  • In a saucepan over medium heat, combine the frozen raspberries, water, sugar, and cornstarch. Stir continuously until the mixture boils and thickens, approximately 5 minutes.
  • Remove from heat and strain through a fine-mesh sieve to remove seeds. Set the sauce aside to cool.

3. Prepare the Cheesecake Filling:

  • In a heatproof bowl, combine the white chocolate chips and half-and-half cream. Melt together over a pot of simmering water (double boiler method), stirring until smooth. Remove from heat and let it cool slightly.
  • In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.
  • Add the eggs one at a time, ensuring each is fully incorporated before adding the next.
  • Mix in the vanilla extract.
  • Gradually blend in the melted white chocolate mixture until the batter is uniform.

4. Assemble the Cheesecake:

  • Pour half of the cheesecake batter over the prepared crust.
  • Drizzle 3 tablespoons of the raspberry sauce over the batter. Use a knife or toothpick to gently swirl the sauce into the batter.
  • Pour the remaining cheesecake batter on top. Repeat the drizzling and swirling process with another 3 tablespoons of raspberry sauce.
  • Reserve any remaining raspberry sauce for serving.

5. Bake:

  • Place the springform pan in the preheated oven and bake for about 55 to 60 minutes, or until the center is set and the top is lightly browned.
  • Remove from the oven and allow the cheesecake to cool to room temperature.
  • Once cooled, refrigerate for at least 8 hours or overnight to fully set.

6. Serve:

  • Before serving, remove the cheesecake from the springform pan.
  • Drizzle slices with the reserved raspberry sauce.
  • Optionally, garnish with fresh raspberries or white chocolate shavings.

Notes

  • Water Bath: To prevent cracking, consider baking the cheesecake in a water bath. Wrap the springform pan securely with aluminum foil to prevent water leakage, and place it in a larger baking dish filled with hot water, ensuring the water reaches halfway up the sides of the springform pan.
  • Storage: Store any leftovers in an airtight container in the refrigerator for up to 5 days.
  • Freezing: This cheesecake freezes well. Wrap individual slices in plastic wrap and place them in a freezer-safe container for up to 2 months. Thaw in the refrigerator before serving.

Find it online: https://ukfinda.com/white-chocolate-raspberry-cheesecake/