Raspberry and White Chocolate Cheesecake

Print2 Likes
white chocolate raspberry cheesecakewhite chocolate raspberry cheesecake
Course
Serves 12 servings

If you want to make a dessert for a special occasion, this is the one! It takes awhile to make, but it’s worth it. I always make it a day or 2 ahead.


Ingredients

  • 9 Ounces
    chocolate wafer cookies, coarsly broken
  • 4 Tablespoons
    unsalted butter, melted
  • 12 Ounces
    frozen unsweetened raspberries, thawed, juices reserved
  • 6 Ounces
    white chocolate, finely chopped
  • 32 Ounces
    cream cheese, room temperature
  • 1 1/3 Cup
    sugar
  • 2 Tablespoons
    all purpose flour
  • 4
    large eggs
  • 2 Tablespoons
    whipping cream
  • 2 Teaspoons
    vanilla

Instructions

  1. For crust: Preheat oven to 325°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Double-wrap outside of pan with heavy-duty aluminum foil. Place cookies in processor and blend until coarse crumbs form. Add butter and process until evenly moistened. Press crumb mixture firmly onto bottom and halfway up sides of prepared pan. Bake crust 8 minutes; cool on rack.

  2. For filling: Puree raspberries in a food processor, then press through fine strainer into small bowl. Measure 1/2 cup puree for filling. Stir white chocolate in small metal bowl set over saucepan of barely simmering water until just melted and smooth; set aside.

  3. Using electric mixer, beat cream cheese and sugar in large bowl until smooth and fluffy. Beat in flour, then eggs, 1 at a time. Beat in whipping cream and vanilla. Transfer 2 1/4 cups batter to medium bowl; stir in melted white chocolate. Stir 1/2 cup raspberry puree into remaining batter in large bowl.

  4. Pour raspberry batter into prepared crust; place springform pan in large roasting pan. Pour enough hot water into roasting pan to come 1 inch up sides of pan. Bake until raspberry filling is softly set in center and beginning to puff at edges, about 50 minutes. Remove roasting pan from oven; let raspberry layer cool 5 minutes to firm slightly.

  5. Starting at edge of pan, spoon white chocolate batter in concentric circles onto raspberry layer. Smooth top. Bake until white chocolate filling is set in center, about 30 minutes. Refrigerate cake uncovered until cold, at least 4 hours. (Can be prepared 2 days ahead; cover and keep refrigerated.)

  6. Cut around pan sides with small knife to loosen cheesecake; release sides. Garnish with raspberries and/or white chocolate curls if desired.

Reviews

There are no reviews yet.

Be the first to review “Raspberry and White Chocolate Cheesecake”