Zutaten für White Chocolate Cheesecake With Triple Raspberry
- 1 ½ cups graham cracker crumbs
- Slivered Almonds
- Butter
- 2 (8-ounce) packages cream cheese
- White Baking Bar
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 cup raspberry preserves
- Fresh Raspberries
- Raspberry Liqueur
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Zubereitung von White Chocolate Cheesecake With Triple Raspberry
- **Crust:**
- Combine 1 ½ cups graham cracker crumbs, ½ cup finely chopped almonds, and 6 tablespoons (3 ounces) melted unsalted butter in a medium bowl.
- Press firmly into the bottom of an 8-inch springform pan.
- Refrigerate while preparing the filling.
- **Cheesecake Filling:**
- Preheat oven to 350°F (175°C).
- In a large bowl, beat 2 (8-ounce) packages of cream cheese with an electric mixer until smooth and creamy.
- Gradually add 1 ½ cups granulated sugar, beating until light and fluffy.
- Add 12 ounces white chocolate, melted and cooled. Beat until combined.
- Beat in 4 large eggs, one at a time, mixing well after each addition.
- Stir in 1 cup sour cream and 1 teaspoon vanilla extract.
- Pour batter into the prepared crust.
- Place the springform pan in a larger baking pan and fill the larger pan with about 1 inch of hot water (this creates a water bath for even baking).
- Bake for 50-60 minutes, or until the cheesecake is set around the edges and the center is just slightly jiggly.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour.
- Remove from the oven and let cool completely on a wire rack.
- Refrigerate for at least 4 hours, or preferably overnight.
- **Triple Raspberry Sauce:**
- In a small saucepan, combine 1 cup raspberry preserves, 1 cup fresh raspberries, and 1 tablespoon of lemon juice.
- Simmer over low heat for 10 minutes, stirring occasionally, until the raspberries have softened and the sauce has thickened slightly.
- Remove from heat and cool completely. (Optional: Stir in 1 tablespoon of raspberry liqueur).
- **Assembly:**
- Carefully remove the cheesecake from the springform pan.
- Slice and serve, drizzling each slice with the raspberry sauce.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
203g
Fat
108g
Carbs
20g
