White Chocolate Raspberry (Version imprimable)
Smooth cheesecake with white chocolate and fresh raspberries, finished with a zesty berry drizzle.
# Composition:
→ Crust
01 -
1/4 cup white sugar
02 -
1/2 cup melted unsalted butter
03 -
1 1/2 cups crushed graham crackers
→ Cheesecake Filling
04 -
1 cup melted white chocolate chips
05 -
16 oz softened cream cheese
06 -
3 eggs, large
07 -
1 teaspoon vanilla extract
08 -
1 cup fresh raspberries
09 -
1 cup sugar
→ Raspberry Sauce
10 -
1 tablespoon lemon juice
11 -
1/4 cup white sugar
12 -
1 cup fresh raspberries
# Étapes de réalisation:
01 -
Set your oven to 160°C and grease a 9-inch springform pan to stop sticking.
02 -
Mix graham cracker crumbs, white sugar, and melted butter in a bowl till the mixture sticks together. Push it into the base of the greased pan. Bake for 8-10 mins, then take it out to cool down.
03 -
Blend softened cream cheese with sugar until the consistency is smooth. Add in vanilla and mix it all completely.
04 -
Drop in eggs one at a time, mixing after each addition. Stir in the melted white chocolate until everything’s evenly combined.
05 -
Carefully mix in fresh raspberries without squishing them.
06 -
Pour the creamy mixture over the chilled crust. Use a spatula to even it out on top.
07 -
Bake for about 55-60 mins until the middle looks set but soft. Turn off the oven and leave the cheesecake in there for an extra hour.
08 -
Take the cheesecake out of the oven and let it cool. Once at room temp, chill it in the fridge for at least 4 hours, or let it sit overnight.
09 -
In a small cooking pot, stir together fresh raspberries, sugar, and lemon juice over medium heat. Keep stirring until raspberries break apart and the sauce gets thick, around 5-7 mins. Let it cool fully.
10 -
Slice the cheesecake and add some raspberry sauce on top just before eating.
# Détails supplémentaires:
01 -
You'll get better results if your dairy is at room temperature when mixing.
02 -
You can keep the cheesecake in the fridge for roughly 5 days.