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Wednesday, May 1, 2013

White Chocolate Raspberry Cheesecake

Recipe source

This cheesecake is pictured in my blog heading. It works up really nice and has a good texture. I chose to try this cheesecake in particular because it allowed me to make my own raspberry sauce. You'll find a lot of the raspberry cheesecakes out there will just use preserves. I could imagine Danish dessert would also taste amazing swirled into this cheesecake. I just might have to try that at some point.

If you ever have the chance to try Fat Daddio's Cheesecake Pans I highly recommend them.  They have worked wonders for baking my cheesecakes evenly.  I bought a little 7 inch to fit in my pressure cooker.  Yah, did you know you can cook a cheesecake in a pressure cooker?  Pretty cool, right?!?!  Anyway, I love it so much much I got myself a 9 inch.  Don't worry I don't aimlessly spend money...I wait for my birthday money each year to buy them.  So, come this September I can get two small 4 or 5 inch pans so I can give little cheesecakes as gifts for birthdays.

White Chocolate Raspberry Cheesecake

Prep Time: 1 Hour
Cook Time: 1 Hour
Ready In: 10 Hours
Servings: 16


1 cup chocolate cookie crumbs
3 tablespoons white sugar
1/4 cup butter, melted
1 (10 ounce) package frozen raspberries
2 tablespoons white sugar
2 teaspoons cornstarch
1/2 cup water
2 cups white chocolate chips
1/2 cup half-and-half cream
3 (8 ounce) packages cream cheese,
1/2 cup white sugar
3 eggs
1 teaspoon vanilla extract


1. In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
2. In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
3. Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
4. In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
5. Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.

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