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
1.3333334 cups
sugar
3 tablespoons
butter
0.33333334 cup
whipping cream
0.33333334 cup
chocolate chips
1 cup
eight packages ounces cream cheese
3 ounces
sugar
0.5 cup
eggs
3
vanilla extract
3 teaspoons
whipping cream
1 cup
raspberries
2 pints
Cooking in Steps
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1To make the crumb crust
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2In a small bowl combine the graham crumbs, sugar and melted butter.
butter
sugar
bowl -
3Press 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
springform pan -
4To prepare the cheesecake
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5In 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
whipping cream
double boiler -
6Let it cool to lukewarm if necessary after melting. Set aside to cool while you prepare the rest of the cheesecake batter.
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7Cream together the cream cheese and cup sugar for a few minutes, scraping the bowl often.
cream cheese
cream
sugar
bowl -
8Add the eggs, one at a time, beating well after each addition.
egg
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9Stir in the vanilla extract and melted white chocolate.
vanilla extract
white chocolate
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10Finally blend in the 1 cup of whipping cream until smooth.
whipping cream
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11Pour 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
oven -
12Remove 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
oven
frying pan -
13Allow 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
oven -
14To finish the cheesecake
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15When completely cool cover the top with fresh raspberries and garnish with melted white chocolate if desired.
white chocolate
raspberries
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16Chill completely in the refrigerator until ready to serve.