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cheesecake with raspberry coulis

White Chocolate Raspberry Cheesecake

Elevate your classic cheesecake with swirls of fresh raspberry and the sweet flavor of white chocolate.
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Prep Time 10 minutes
Cook Time 1 hour 8 minutes
Resting Time 8 hours
Total Time 9 hours 18 minutes
Servings: 16 slices
Course: Dessert, Snack
Cuisine: American
Ingredients Method

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

Method
 

Graham Cracker Crust
  1. Preheat the oven to 350°
  2. Using a food processor, or a in a large ziplock bag using a pot or rolling pin, crush the graham crackers until fine.
  3. Add in sugar, salt and melted butter. Mix until the crackers are moistened like wet sand.
  4. In a greased springform pan, pour in crack mixture and press around the bottom to form a flat disk.
  5. Bake for 7-8 minutes. Set aside and cool while making the filling
Raspberry Coulis
  1. In a sauce pot, add in raspberries, sugar, and lemon juice. Stir to combine.
  2. Bring to a simmer and reduce for 10 minutes. Set aside to cool.
  3. Optional: if desired, run the cooled mixture through a sieve to remove the seeds
White Chocolate Raspberry Cheesecake
  1. Reduce the temperature of the oven to 325°
  2. In a stand mixer, or large bowl with a handheld mixer, beat together softened cream cheese and granulated sugar until light and fluffy.
  3. One at a time, add in the eggs and mix on low until each is fully incorporated.
  4. Next, mix in sour cream, vanilla, flour and salt.
  5. Over a double boiler or in the microwave in 30 second increments, slowly melt the white chocolate and cream
  6. Pour the melted chocolate into the cream cheese batter and mix to incorporate.
  7. Pour half the batter over the crust in the springform pan.
  8. 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
  9. 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.
  10. 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.
  11. 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.
  12. To serve, slice and pour a spoonful of the remaining coulis over the top of each slice.