White Chocolate Raspberry Cheesecake
Prep time:
Cook time:
Total time:
Serves: 8
- 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.
Recipe by Cuisine & Cocktails at https://www.cuisineandcocktails.com/white-chocolate-raspberry-cheesecake/
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