White Chocolate Cheesecake With Raspberries

White Chocolate Cheesecake With Raspberries

  Ready in : 45 mins

White Chocolate Cheesecake With Raspberries is a dessert that serves 16. For $1.4 per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. One serving contains 288 calories, 4g of protein, and 18g of fat. Head to the store and pick up vanillan extract, whipping cream, chocolate chips, and a few other things to make it today. It is brought to you by Foodista. From preparation to the plate, this recipe takes approximately 45 minutes. 24 people were glad they tried this recipe. All things considered, we decided this recipe deserves a spoonacular score of 24%. This score is rather bad.

Ingredients

graham wafer crumbs

graham wafer crumbs

1.3333334 cups

sugar

sugar

3 tablespoons

butter

butter

0.33333334 cup

whipping cream

whipping cream

0.33333334 cup

chocolate chips

chocolate chips

1 cup

eight packages ounces cream cheese

eight packages ounces cream cheese

3 ounces

sugar

sugar

0.5 cup

eggs

eggs

3

vanilla extract

vanilla extract

3 teaspoons

whipping cream

whipping cream

1 cup

raspberries

raspberries

2 pints

Cooking in Steps

  1. 1
    To make the crumb crust

  2. 2
    In a small bowl combine the graham crumbs, sugar and melted butter.

    butter

    butter

    sugar

    sugar

    bowl
    bowl
  3. 3
    Press into the bottom of a lightly greased springform pan. (Grease bottom only! I also like to line the bottom with parchment paper for easy release of the cheesecake from the pan when it has cooled.)

    baking paper
    baking paper
    springform pan
    springform pan
  4. 4
    To prepare the cheesecake

  5. 5
    In a double boiler, melt together the cup whipping cream and 1 cup pf white chocolate chips. You want this just at the melting point, so be careful not to overheat it.

    white chocolate chips

    white chocolate chips

    whipping cream

    whipping cream

    double boiler
    double boiler
  6. 6
    Let it cool to lukewarm if necessary after melting. Set aside to cool while you prepare the rest of the cheesecake batter.

  7. 7
    Cream together the cream cheese and cup sugar for a few minutes, scraping the bowl often.

    cream cheese

    cream cheese

    cream

    cream

    sugar

    sugar

    bowl
    bowl
  8. 8
    Add the eggs, one at a time, beating well after each addition.

    egg

    egg

  9. 9
    Stir in the vanilla extract and melted white chocolate.

    vanilla extract

    vanilla extract

    white chocolate

    white chocolate

  10. 10
    Finally blend in the 1 cup of whipping cream until smooth.

    whipping cream

    whipping cream

  11. 11
    Pour over the prepared base and bake in a bain marie (See Note) at 325 degrees F for 60 to 70 minutes. The cheesecake may be beginning to lightly brown at the edges but a cheesecake does not need to brown at all to be fully baked. The surface of the cheesecake should lose any shine when the cake is properly baked. It can still be slightly wobbly just at the center at this point.

    double boiler
    double boiler
    oven
    oven
  12. 12
    Remove the cake from the oven and run a sharp knife completely around the edge of the pan. This will allow for the cheesecake to shrink as it cools and hopefully not crack (but who cares if it does? I am never bothered by a crack or two in the surface)

    knife
    knife
    oven
    oven
    frying pan
    frying pan
  13. 13
    Allow the cheesecake to cool thoroughly on a wire rack at room temperature. (Do not put a hot cheesecake into the fridge to cool quickly, this may result in an under baked cheesecake because the residual heat actually continues to set the cheesecake after it comes out of the oven).

    wire rack
    wire rack
    oven
    oven
  14. 14
    To finish the cheesecake

  15. 15
    When completely cool cover the top with fresh raspberries and garnish with melted white chocolate if desired.

    white chocolate

    white chocolate

    raspberries

    raspberries

  16. 16
    Chill completely in the refrigerator until ready to serve.