White Chocolate Raspberry Cheesecake
Elevate your classic cheesecake with swirls of fresh raspberry and the sweet flavor of white chocolate.
Ingredients
Graham Cracker Crust
- 2 sleves original graham crackers
- ½ cup unsalted butter 1 stick, melted
- ¼ cup granulated sugar
- ½ tsp salt
Raspberry Coulis
- 12 oz fresh raspberries
- ¼ cup sugar
- 2 tbsp fresh lemon juice
White Chocolate Raspberry Cheesecake
- 32 oz cream cheese softened (4 bricks)
- 1 cup granulated sugar
- 4 large eggs
- 1 cup sour cream
- ¼ cup all purpose flour
- 1 tsp vanilla extract
- ¼ tsp salt
- 2 cup white chocolate chips melted
- ⅓ cup heavy cream or half and half
- 1 batch raspberry coulis see directions
Instructions
Graham Cracker Crust
- Preheat the oven to 350°
- Using a food processor, or a in a large ziplock bag using a pot or rolling pin, crush the graham crackers until fine.
- Add in sugar, salt and melted butter. Mix until the crackers are moistened like wet sand.
- In a greased springform pan, pour in crack mixture and press around the bottom to form a flat disk.
- Bake for 7-8 minutes. Set aside and cool while making the filling
Raspberry Coulis
- In a sauce pot, add in raspberries, sugar, and lemon juice. Stir to combine.
- Bring to a simmer and reduce for 10 minutes. Set aside to cool.
- Optional: if desired, run the cooled mixture through a sieve to remove the seeds
White Chocolate Raspberry Cheesecake
- Reduce the temperature of the oven to 325°
- In a stand mixer, or large bowl with a handheld mixer, beat together softened cream cheese and granulated sugar until light and fluffy.
- One at a time, add in the eggs and mix on low until each is fully incorporated.
- Next, mix in sour cream, vanilla, flour and salt.
- Over a double boiler or in the microwave in 30 second increments, slowly melt the white chocolate and cream
- Pour the melted chocolate into the cream cheese batter and mix to incorporate.
- Pour half the batter over the crust in the springform pan.
- Use a spoon to gallop 1/3 of the raspberry coulis onto the batter and gently swirl into the batter. Pour the remaining batter on top, followed by 1/3 of the coulis. Use the spoon again to create swirls of the raspberry into the batter
- Place a shallow baking dish into the oven and place the springform in the center of the dish. Pour 3-4 cups of water into the baking dish around the springform pan, careful not to get any water in the cheesecake batter.
- Bake for 1 hour 15 min, and without opening the oven door, turn off the heat of the oven and keep the cheesecake inside for another hour.
- Cover with a tight layer of plastic wrap and then foil and transfer the cheesecake to a refrigerator for at least 8 hours, or overnight.
- To serve, slice and pour a spoonful of the remaining coulis over the top of each slice.