Raspberry & White Chocolate Cheesecake Recipe

Name: Raspberry & White Chocolate Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package (10 ounces) frozen sweetened raspberries, thawed; 1 tablespoon cornstarch; 1 cup all-purpose flour; 2 tablespoons sugar; 1/2 cup cold butter; 4 packages (8 ounces each) cream cheese, softened; 1-1/2 cups sugar; 1-1/4 cups heavy whipping cream; 2 teaspoons vanilla extract; 2 large eggs, lightly beaten; 12 ounces white baking chocolate, melted and cooled

Servings: persons

1 package (10 ounces) frozen sweetened raspberries, thawed
1 tablespoon cornstarch
1 cup all-purpose flour
2 tablespoons sugar
1/2 cup cold butter
4 packages (8 ounces each) cream cheese, softened
1-1/2 cups sugar
1-1/4 cups heavy whipping cream
2 teaspoons vanilla extract
2 large eggs, lightly beaten
12 ounces white baking chocolate, melted and cooled

1
In a small saucepan, mix raspberries and cornstarch until blended. Bring to a boil; cook and stir 1-2 minutes or until thickened. Press through a fine-mesh strainer into a bowl; discard seeds. Cool completely.
2
Preheat oven to 350u00b0. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan.
3
For crust, in a small bowl, mix flour and sugar. Cut in butter until crumbly. Press onto bottom of prepared pan. Place pan on a
4
. Bake 20-25 minutes or until golden brown. Cool on a wire rack. Reduce oven setting to 325u00b0.
5
For filling, in a large bowl, beat cream cheese and sugar until smooth. Beat in cream and vanilla. Add eggs; beat on low speed just until blended. Stir in cooled chocolate. Pour half of the mixture over crust. Spread with half of the raspberry puree. Top with remaining batter. Drop remaining puree by tablespoonfuls over top. Cut through batter with a knife to swirl.
6
Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan. Bake 1-3/4 to 2 hours or until edge of cheesecake is set and golden. (Center of cheesecake will jiggle when moved.) Remove springform pan from water bath. Cool cheesecake on a wire rack for 10 minutes. Loosen cheesecake from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight. Remove rim from pan.

1766

kcal

Calories

132

Fat

120

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 package (10 ounces) frozen sweetened raspberries, thawed, 1 tablespoon cornstarch, 1 cup all-purpose flour, 2 tablespoons sugar, and more.

Yes, Raspberry & White Chocolate Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Raspberry & White Chocolate Cheesecake

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