White Chocolate and Raspberry Cheesecake Recipe
🕒 Prep Time: 1 minute
🍽️ Cook Time: 1 minute
⏳ Total Time: 2 minutes
🔖 Description: Indulge in the heavenly combination of white chocolate and fresh raspberries with this delightful cheesecake recipe from lovewithrecipes.com.
🥧 Recipe Category: Cheesecake
🔍 Keywords: Dessert, Raspberries, Berries, Fruit, < 15 Mins
Nutritional Information (per serving):
- Calories: 780
- Fat Content: 50.8g
- Saturated Fat Content: 25g
- Cholesterol Content: 147.6mg
- Sodium Content: 322.2mg
- Carbohydrate Content: 72.7g
- Fiber Content: 9.6g
- Sugar Content: 45.6g
- Protein Content: 13.5g
Ingredients:
- 18 tablespoons unsalted butter
- 1 bar imported white chocolate
- 4 1/2 packages cream cheese
- 4 cups sugar
- 2 teaspoons vanilla extract
- Peel of 2 lemons
- 2 eggs
- 2/3 cup fresh raspberries
- 2 cups frozen unsweetened raspberries
- 2 cups sour cream
- 3/4 cup sugar
- 2 teaspoons vanilla extract
- 3 cups raspberries
- 1/2 cup strawberry jam
Instructions:
-
For the Crust:
- Preheat the oven to 350°F (175°C).
- Place a large piece of foil on a heavy large baking sheet.
- Set an 8×2-inch bottomless heart-shaped cake pan atop the foil.
- Wrap the foil around the outside and 1 inch up the sides of the pan.
- Butter the foil and pan.
- Finely grind cookies and almonds in a food processor.
- Add butter and blend until the mixture forms very moist crumbs.
- Using plastic wrap as an aid, press the crumbs firmly onto the bottom and 2 inches up the sides of the pan.
- Bake until golden, about 10 minutes.
- Cool and maintain oven temperature.
-
For the Filling:
- Melt white chocolate in the top of a double boiler over simmering water until smooth, stirring often.
- Remove from over the water.
- Using an electric mixer, beat cream cheese, sugar, vanilla, and lemon peel in a large bowl until smooth.
- Add eggs one at a time, beating just until combined.
- Beat in the melted white chocolate.
- Spoon half of the batter into the crust.
- Top with 3/4 cup of fresh berries.
- Spoon the remaining batter over the berries.
- Bake until the edges of the cake are set but the center 3 inches still move when the cake is shaken, about 45 minutes.
- Let cool for 20 minutes.
- Using fingertips, press down gently on the edges of the cheesecake to flatten slightly.
-
For the Topping:
- Whisk sour cream, sugar, and vanilla in a bowl.
- Spoon over the cake, spreading it to the edge of the pan.
- Bake for an additional 5 minutes.
- Transfer the cake in the pan to a rack.
- Run a small knife around the sides of the cake.
- Cool completely and chill the cake overnight.
- Fold down the foil along the sides of the pan.
- Lift the cake pan off the cheesecake.
- Transfer the cheesecake to a platter, discarding the foil.
- Cover the cake with remaining fresh berries.
- Bring the strawberry jam to a simmer in a small saucepan, stirring often.
- Gently brush the jam over the berries.
Indulge in the luxurious taste of this White Chocolate and Raspberry Cheesecake, perfect for any occasion or simply as a delightful treat to enjoy with loved ones!
