Description
Try this recipe for creamy, decadent White Chocolate Raspberry Cheesecake with a buttery crust and tangy raspberry swirls – perfect for any occasion!
Ingredients
Raspberry Sauce:
2 cups fresh or frozen Raspberries (plus extra fresh Raspberries to decorate)
1/2 cup granulated Sugar
1/2 cup water
1 tablespoon Cornstarch
Crust:
1 1/2 cups Vanilla Wafer Cookie crumbs (or 14 full sheets Graham Crackers)
3 tablespoons granulated Sugar
4 tablespoons unsalted Butter (melted)
Cheesecake Filling:
2 cups White Chocolate Chips
1/2 cup heavy Cream
3 packages (24 ounces) Cream Cheese (room temperature)
1/2 cup granulated Sugar
2 tablespoons all-purpose Flour
1 teaspoon V anilla extract
3 large Eggs (room temperature)
White Chocolate curls to garnish (optional)
Instructions
Raspberry Sauce:
- Combine the Raspberries and Sugar in a saucepan. Bring to simmer on medium heat, and cook for 10 minutes, stirring often and crushing the berries with a large fork. Cook the mixture down until it has thickened.
- Strain the thickened berry sauce through a wire sieve into a bowl, pressing the pulp with the back of a spoon. Discard solids.
- Place Raspberry sauce in pan and make a small slurry of Water and Cornstarch, and blend the slurry into the Raspberry sauce as it cooks an extra few minutes. Remove from heat and set aside.
Crust:
- Preheat the oven to 350°F, and add a roasting pan or other large pan in the lower section of the oven to make a hot water bath. Place enough hot water in the pan that it will rise to about 2 inches around the cheesecake pan.
- In a food processor, pulse the Cookies to crumbs (or smash in a plastic bag). Place in a small bowl. Stir in the Sugar and melted Butter. Pour the crumb mixture into the prepared springform pan and press evenly into the bottom and up the sides of the pan using the back of a rounded spoon or a glass. Be careful to get an even layer of crust.
- Bake crust for 10 minutes. When cooled, place springform pan inside bottom of oven bag (or heavy-duty aluminum foil) to ensure no water leaks as it bakes in the water bath.
Cheesecake Filling:
- Melt White Chocolate Chips with Cream in heat safe bowl in microwave, in 15 second bursts, stirring between bursts, until smooth.
- In an electric mixing bowl blend together Cream Cheese, Sugar, Flour, and Vanilla on low speed until smooth, scraping the sides of the bowl. Beat in eggs one at a time, just enough to blend.
- Fold Cream Cheese mixture into melted White Chocolate mixture. Pour 1/2 of cheesecake batter into crust. Spoon 3 tablespoons raspberry sauce over batter.
- Pour remaining batter over top. Spoon 3 more tablespoons of raspberry sauce over batter. Swirl batter with the tip of a knife to create a marbled effect.
- Place wrapped springform pan filled with cheesecake mixture in the water bath pan in the oven. The hot water should be around 2 inches deep.
- Bake for 60 to 90 minutes. Begin checking the cheesecake at the 1-hour point to check its consistency. A slight jiggle of the pan (while still in the oven) will tell you if it’s ready, or needs more time. The cheesecake should be set on edges, but jiggly in center, when done baking. If it seems a little liquid in the center, check it again in 10 to 15 minutes.
- When the cheesecake is done, turn the oven off, but leave the cheesecake in the oven for another hour, until the oven cools. Do not open the oven during this time. This allows the cheesecake to cool slowly as the oven cools, and prevents cracking.
- Remove from the oven when cooled. Carefully remove the lining from the springform pan. Chill in the fridge for at least 5 hours, or overnight.
- Run a knife around the edge of the pan to ensure an easy release when the springform is removed. Garnish with extra Raspberry sauce, fresh Raspberries, curled white chocolate, or fresh whipped cream.
- Slice, serve and enjoy!
- Prep Time: 30 minutes
- Cook Time: 60-90 minutes, bake time
- Category: Desserts
- Method: Baking
- Cuisine: American