Zutaten für White Chocolate Raspberry Cheesecake
- Slivered Almonds
- Graham Cracker Crumbs
- Unsalted Butter
- White Chocolate
- 3 (8-ounce) packages cream cheese, softened
- 1 ½ cups granulated sugar
- Eggs
- Egg Yolks
- All Purpose Flour
- 1 teaspoon vanilla extract
- Fresh Raspberries
- Fresh Raspberry
- Mint Sprig
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this White Chocolate Raspberry Cheesecake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von White Chocolate Raspberry Cheesecake
- **Make the Crust:** Finely grind 1 ½ cups of almonds and ½ cup graham cracker crumbs in a food processor until a fine powder forms.
- Add 6 tablespoons (3 ounces) of melted unsalted butter to the food processor and blend until thoroughly combined.
- Press the crumb mixture firmly into the bottom and up the sides of a 10-inch springform pan. Use the bottom of a measuring cup to ensure an even layer.
- **Make the Filling:** Preheat your oven to 350°F (175°C).
- Melt 12 ounces of white chocolate in a double boiler or a heatproof bowl set over a pan of simmering water, stirring constantly until smooth and glossy. Remove from heat.
- In a large bowl, beat 3 (8-ounce) packages of cream cheese with an electric mixer at medium speed until light and fluffy (about 2-3 minutes).
- Gradually beat in 1 ½ cups of granulated sugar until fully incorporated.
- Add 4 large eggs and 2 large egg yolks, one at a time, mixing on low speed after each addition. Scrape down the bowl to ensure everything is well combined.
- Add ¼ cup all-purpose flour and 1 teaspoon vanilla extract and mix until just combined. Do not overmix.
- Gradually pour in the melted white chocolate, mixing on low speed until the batter is smooth and creamy.
- Gently fold in 2 cups of fresh raspberries.
- Pour the batter into the prepared crust and spread evenly.
- Bake in the middle of the oven for 45-55 minutes, or until the edges are set but the center is still slightly wobbly. A slight jiggle in the center is normal.
- Let the cheesecake cool completely in the pan on a wire rack. Run a thin knife around the edges to loosen before removing the sides of the springform pan.
- Refrigerate for at least 4 hours, or preferably overnight, before serving.
- Serve chilled or at room temperature. This cheesecake can be made up to 3 days in advance.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
89g
Fat
82g
Carbs
10g
