White Chocolate Cheesecake With Raspberries

Creamy, dreamy, white chocolate cheesecake with raspberries! A little slice of heaven. 😋🍰

1. Let’s Start Here:

Indulge in the creamy decadence of White Chocolate Cheesecake, perfectly complemented by the tartness of fresh raspberries. This dessert is a symphony of flavors and textures that will leave you craving more.

2. Required Ingredients:

• 1 1/3 cups graham wafer crumbs
• 3 tablespoons sugar
• 1/3 cup melted butter
• 1/3 cup whipping cream
• 1 cup good quality white chocolate chips
• 3 ounces eight packages ounces cream cheese
• 1/2 cup sugar
• 3 eggs
• 3 teaspoons vanilla extract
• 1 cup whipping cream
• 2 pints fresh raspberries

3. Let’s Get Cooking:

Begin by preparing the crust and then melting the white chocolate to incorporate into the cream cheese mixture. Gently fold in the raspberries and bake until set. Let it cool completely before refrigerating for several hours.

Crust: Prepare the base

We'll start by making the crust for our cheesecake. This provides a delicious foundation for the creamy filling. A simple crumb crust is easy to prepare and adds a nice textural contrast.

Crust: Combine ingredients

In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Ensure the butter is evenly distributed for a consistent crust. Mix well until the crumbs are moistened.

Crust: Press into the pan

Press the crumb mixture firmly into the bottom of a lightly greased springform pan. For easy removal, consider lining the bottom with parchment paper. Ensure the crust is even and compact for a stable base.

Cheesecake: Preparing the filling

Now, we'll move on to making the creamy and decadent cheesecake filling. This is where the magic happens, creating a smooth and rich dessert. Be sure to follow each step carefully for the best results.

Cheesecake: Melt white chocolate

In a double boiler, gently melt the whipping cream and white chocolate chips together. Be cautious not to overheat the mixture; we want it just at the melting point. Stir constantly to prevent scorching.

Cheesecake: Cool the chocolate mixture

After melting, allow the white chocolate mixture to cool to lukewarm. Setting it aside to cool while preparing the rest of the batter is crucial. This prevents the chocolate from affecting the texture of the cheesecake.

Cheesecake: Cream the cheese and sugar

In a mixing bowl, cream together the cream cheese and sugar until smooth. This step is essential for a lump-free cheesecake. Remember to scrape the bowl often to ensure even mixing.

Cheesecake: Add the eggs

Add the eggs to the cream cheese mixture one at a time, beating well after each addition. This ensures each egg is fully incorporated, leading to a smooth and stable cheesecake. Avoid overmixing at this stage.

Cheesecake: Add vanilla and chocolate

Stir in the vanilla extract and the melted white chocolate into the cream cheese mixture. These additions enhance the flavor and richness of the cheesecake. Mix gently until just combined.

Cheesecake: Blend in whipping cream

Finally, blend in the remaining whipping cream until the cheesecake batter is smooth and homogenous. This adds moisture and creates a velvety texture. Be careful not to overmix.

Cheesecake: Bake in bain marie

Pour the cheesecake batter over the prepared crust and bake in a bain marie (water bath) at 160°C for 60 to 70 minutes. The edges may be lightly browned, but the surface should lose its shine when properly baked. The center can still be slightly wobbly.

Cheesecake: Loosen the edges

Remove the cake from the oven and run a sharp knife completely around the edge of the pan. This allows the cheesecake to shrink as it cools, hopefully preventing cracks. Cracks are purely aesthetic and don't affect the taste.

Cheesecake: Cool completely

Allow the cheesecake to cool thoroughly on a wire rack at room temperature. Avoid refrigerating a hot cheesecake to prevent underbaking. Residual heat continues to set the cheesecake after removal from the oven.

Finish: Preparing the topping

Now, let's prepare the delicious topping for our cheesecake. This adds a final touch of flavor and visual appeal. Fresh raspberries and melted white chocolate are classic choices.

Finish: Add toppings

Once the cheesecake is completely cool, cover the top with fresh raspberries. Drizzle with melted white chocolate for an extra touch of elegance, if desired. Arrange the toppings artfully for a beautiful presentation.

4. Serving Suggestions

Serve chilled, garnished with extra raspberries and a dusting of powdered sugar. Pair it with a glass of dessert wine or a cup of freshly brewed coffee for an exquisite experience.

5. Nutrition

Serving size: 16 servings, Calories: 288kcal, Protein: 4g, Fat: 18g, Carbohydrates: 29g, Fiber: 4g, Sugar: 20g, Cholesterol: 71mg, Sodium: 121mg

6. Final Touch:

White Chocolate Cheesecake with Raspberries is an elegant dessert that's perfect for special occasions or any time you want to treat yourself. Share this delightful creation with friends and family and enjoy the sweet moments together!