White Chocolate Cheesecake With Triple Raspberry Recipe

Name: White Chocolate Cheesecake With Triple Raspberry
Prep time: 45 min
Cook time: 75 min
Total time: 120 min
Yield: Serves 1 or more
Ingredients: 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

Indulge in this heavenly White Chocolate Raspberry Cheesecake! This recipe is easily customizable – swap the raspberries for blackberries, use pumpkin pie filling instead of white chocolate, or experiment with different crusts (shortbread, chocolate cookies, gingersnaps – you name it!). The creamy white chocolate filling, bursting with fresh raspberries and a tangy raspberry sauce, creates an unforgettable dessert experience. Perfect for special occasions or a simple weeknight treat.

Prep Time 45 mins

Cook Time 75 mins

Calories 616.3 kcal

Protein 16g

Rating 5.0 (1 Reviews)

White Chocolate Cheesecake With Triple Raspberry

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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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How to Make 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.