Ingredients for White Chocolate And Raspberry Cheesecake
- Vanilla Wafer Cookies
- ½ cup slivered almonds
- Unsalted Butter
- Imported White Chocolate
- 2 (8-ounce) packages cream cheese, softened
- 1 ¼ cups granulated sugar (¾ cup for filling, 2 tablespoons for topping)
- Vanilla Extract
- Lemon, Rind Of
- 3 large eggs
- Fresh Raspberries
- ½ cup sour cream
- Raspberries
- Seedless Raspberry Jam
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How to Make White Chocolate And Raspberry Cheesecake
- Preheat oven to 350°F (175°C).
- Make the crust: Finely grind 1 ½ cups graham cracker crumbs and ½ cup slivered almonds in a food processor. Add 6 tablespoons (3 ounces) melted unsalted butter and pulse until moist crumbs form.
- Press the crumbs firmly into the bottom and 2 inches up the sides of an 8x2-inch bottomless heart-shaped cake pan lined with foil, extending the foil 1 inch up the sides.
- Bake for 10-12 minutes, until golden. Cool completely.
- Make the filling: In a double boiler, melt 12 ounces of white chocolate until smooth. Stir occasionally.
- In a large bowl, beat 2 (8-ounce) packages of cream cheese, ¾ cup granulated sugar, 1 teaspoon vanilla extract, and 1 tablespoon lemon zest until smooth and creamy.
- Add 3 large eggs one at a time, beating until just combined. Stir in the melted white chocolate.
- Pour half of the filling into the cooled crust. Top with ¾ cup fresh raspberries. Pour the remaining filling over the raspberries.
- Bake for 40-45 minutes, until the edges are set but the center is slightly jiggly.
- Let cool completely for at least 20 minutes before refrigerating for at least 4 hours, or preferably overnight.
- Make the topping: While the cheesecake cools, whisk together ½ cup sour cream, 2 tablespoons granulated sugar, and ½ teaspoon vanilla extract.
- Spoon the sour cream mixture over the cooled cheesecake, spreading evenly to the edges.
- Bake for 5 minutes, then transfer to a wire rack.
- Run a small knife around the edges of the cheesecake to loosen it from the pan.
- Remove the cheesecake from the pan, discarding the foil.
- Transfer the cheesecake to a serving platter. Top with fresh raspberries and a drizzle of raspberry jam (optional).
- Optional: Gently brush the raspberries with a raspberry jam that has been gently simmered in a small saucepan until warmed.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
182g
Fat
124g
Carbs
24g
