What a delight, raspberry white chocolate cheesecake. This makes my mouth water and taste buds tingle just saying the words.
This recipe is from my son; the chef, he developed this recipe from several tries by experimenting. He made this several times until he was satisfied with the results.
He has brought this recipe to perfection, and that makes it his own. This is a very complicated recipe so I've divided the ingredients and instructions by the three aspects of the recipe.
Don't let this scare you off, just take your time because this baked raspberry cheesecake is oh so delicious.
I hope you find it easy to follow. Although time-consuming and complicated you'll be very happy when you taste this delicious desert.
Here is what you'll need:
- Chocolate Crust:
- 12 to 15 Whole chocolate gram crackers
- 1/2 stick (4 tbsp) of cold butter, cut into small pieces
- 1 bag frozen or 2-3 pints of fresh raspberries
- 1/3 cup of sugar
- 2 tsp. of cornstarch, mixed with 1 tsp. of water
- 3-8oz. packages of cream cheese softened
- 1/4 cup of sugar
- 1 tbsp. of cornstarch
- 3 large eggs
- 1/3 cup of sour cream
- 1/2 tsp. of vanilla
- 8 oz. package of white bakers chocolate, melt to pkg. instructions
- For the crust: Break the graham crackers in a plastic bag, cut the butter into small pieces and add to the bag, smash until you have crumb
- Spray your pan with nonstick spray, push the crumb mixture over the bottom and up the sides of the pan
- Raspberry Sauce: In a small pot add raspberries and the 1/3 cup of sugar (Save some raspberries for the garnish later)
- Bring to a boil for 10 to 15 minutes, strain and return mixture to the pot
- Heat over medium heat and mix in the cornstarch and water, keep stirring until this thickens and set aside for later use
- Filling: Beat cream cheese sugar, and cornstarch in large bowl on medium speed, while scraping down the sides, beat until smooth
- Beat in eggs 1 at a time until blended.Now beat in sour cream, vanilla, and melted white chocolate until blended
- Pour the filling into the crust. Drop evenly spaced puddles of the raspberry sauce on top of the filling
- With a sharp knife swirl through the puddles of raspberry sauce in a circular motion.
- Refrigerate the remaining raspberry sauce to serve later with the cheesecake
- Bake for 15 minutes at 350 degrees and reduce heat to 250 degrees. Bake at 250 degrees for 1 hour and 15 minutes, Until the center, jiggles
- Turn the oven off and leave the door closed for another hour. Remove from the oven to a wire rack and let it cool completely
- After cooled remove from the pan by running a knife around the edges, and place on a serving plate
- Now you can add the raspberries you saved on top for garnish. Refrigerate for 4 hours and serve.
As Always Thanks for Stopping By and I hope you enjoy.
Here are some handy tools for your baking needs
KitchenAid KHM512ER 5-Speed Ultra Power Hand Mixer, Empire RedFarberware Classic Wood Rolling PinNorpro Nonstick 3 Piece Springform Cake Cheesecake Tart Quiche Pan