Today is a very special day. It is my mom’s birthday! And not just any birthday but her 60th birthday! Although she doesn’t look a day over 30. 🙂 Last night I threw her a surprise party at my house. We had a bonfire, the Buckeyes game, and lots of good food! I’m so impressed everyone in my family kept it a secret, and she was genuinely surprised! My mom, like me, isn’t a big cake person. She however, also like me, loves cheesecake. Last night for dessert I made cheesecake pops for the first time! I will share that in a later post, however today I’ll share with you all the recipe I made for her last year: Raspberry White Chocolate Cheesecake.
You will need a graham cracker crust for this recipe. You can use store bought or make it from scratch. You can probably tell by now I like everything to be homemade! In order to make your crust mix together graham cracker crumbs, melted butter, sugar, cinnamon, and ground cloves. Press mixture down into an 8-9 inch pie pan. Place in the refrigerator for about an hour to solidify.
Preheat oven to 325 degrees.
Prepare your raspberry sauce drizzle by whisking together sugar and cornstarch in a small saucepan. Over medium heat add cold water and raspberries. Whisk until it reaches a boil. Turn heat to medium-low and boil for 5 minutes, whisking constantly until sauce thickens. Push sauce through a mesh sieve to remove seeds.
Next, prepare your cheesecake! In a large bowl sugar and cream cheese for about 1 minute. Beat in eggs, vanilla, and lemon juice. Combine white chocolate chips and cream in a bowl. Microwave 30 seconds at a time, stirring in between, until melted. Add to the cheesecake batter. Stir until well mixed. Pour 3/4 cup batter into graham cracker crust. Drizzle raspberry sauce over batter. Carefully add rest of cheesecake batter to pan. Drizzle remaining raspberry sauce over the top. Bake for 40-45 minutes. Remove from oven and let cool for an hour on a wire rack. Refrigerate until cake had set (about 6 hours).
Serve with some fresh raspberries! Enjoy this indulgent dessert!
- 8-9 inch graham cracker crust (pie pan, 1½ cups graham cracker crumbs, 6 tbsp. melted butter, ⅓ cup sugar, ½ tsp. cinnamon, ¼ tsp. ground cloves)
- ⅓ cup sugar
- 12 oz cream cheese, room temp
- 2 eggs
- 1 tsp. vanilla extract
- 1 tsp. lemon juice
- 1 cup white chocolate chips
- ⅓ cup heavy whipping cream
- Raspberry sauce drizzle (1 tbsp. sugar, ½ cup cold water, 1½ tsp. cornstarch, 1½ cup fresh raspberries)
- Prepare graham cracker crust (mix together crumbs, butter, sugar, cinnamon, and cloves. Press into pie pan. Refrigerate for 1 hour.)
- Preheat oven to 325 degrees.
- Whisk together cornstarch and 1 tbsp. sugar in a small sauce pan over medium heat.
- Add cold water and raspberries whisking until sauce reaches a boil.
- Turn heat down to medium-low whisking for 5 minutes.
- Press sauce through sieve to remove seeds and set aside.
- In a large mixing bowl beat together cream cheese and sugar for about 1 minute.
- Beat in eggs.
- Beat in lemon juice and vanilla.
- Combine cream and chocolate chips in a small bowl.
- Microwave in 30 second intervals, stirring in between, until completely melted.
- Add to batter and beat to combine.
- Pour ¾ cup batter into pie crust.
- Drizzle 2 tbsp. of the raspberry sauce over batter.
- Add the rest of the batter to the pan.
- Drizzle remaining raspberry sauce over the top.
- Bake for 40-45 minutes.
- Remove to a wire rack to cool for 1 hour.
- Place in fridge for 6 hours or until fully set.
- Serve with fresh raspberries.