Introduction
Indulge in the decadent blend of rich white chocolate and tart raspberries with this exquisite cheesecake recipe. Perfect for celebrations or a quiet night in, our White Chocolate Raspberry Cheesecake offers a luxurious taste that’s surprisingly simple to prepare. Whether you’re a seasoned baker or new to the dessert scene, this guide will walk you through creating a stunning dessert that’s sure to impress.
Ingredients Needed For Making White Chocolate Raspberry Cheesecake
Prepare your kitchen with the following ingredients to create a masterpiece that balances the creamy texture of cheesecake with the zesty punch of fresh raspberries:
- Chocolate Cookie Crumbs: 200 grams, finely crushed (e.g., Oreo cookies without filling)
- Butter: 100 grams, melted
- White Chocolate: 200 grams, finely chopped
- Fresh Raspberries: 150 grams for the filling, extra for the swirl
- Cream Cheese: 500 grams, softened
- Granulated Sugar: 150 grams
- Vanilla Extract: 2 teaspoons
- Eggs: 3 large, at room temperature
Step-by-Step Recipe Instructions
- Prepare the Crust: Mix the chocolate cookie crumbs with melted butter and press firmly into the bottom of a springform pan. Chill in the refrigerator for at least 30 minutes to set.
- Make the Raspberry Swirl: Puree additional raspberries with a bit of sugar to taste. Strain to remove seeds for a smooth sauce.
- Make the Filling: Melt white chocolate in a double boiler and let it cool slightly. In a separate bowl, beat the cream cheese with sugar and vanilla until smooth. Gradually add eggs, one at a time, beating until just blended. Fold in the melted white chocolate.
- Assemble: Pour the white chocolate filling over the crust. Spoon dollops of raspberry sauce over the filling. Use a toothpick or a knife to swirl the sauce into the filling.
- Bake: Bake in a preheated oven at 175°C for about 45 minutes or until the center is almost set. Allow to cool in the oven with the door slightly open to avoid cracks.
- Chill: Refrigerate the cheesecake overnight, or for at least 8 hours, before serving.
Nutritional Information
Table of Nutritional Values (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Protein | 7 g |
| Carbohydrates | 30 g |
| Fat | 34 g |
| Saturated Fat | 20 g |
| Cholesterol | 125 mg |
| Sodium | 320 mg |
| Fiber | 2 g |
| Sugar | 22 g |
FAQs
Q: Can I use frozen raspberries instead of fresh?
A: Yes, frozen raspberries work just as well, though you should thaw and drain them to remove excess moisture.
Q: How long does this cheesecake last in the fridge?
A: Properly stored in an airtight container, the cheesecake can last up to 5 days in the refrigerator.
Q: Can this cheesecake be frozen?
A: Yes, wrap it tightly in plastic wrap and then aluminum foil. It can be frozen for up to 2 months. Thaw in the refrigerator overnight before serving.
Related Posts
- No-Bake Eclair Cake Recipe: Explore another delightful no-bake dessert that’s perfect for quick preparation.
- Easy Strawberry Cheesecake Recipe: Try this simple yet delicious variant for those who love fruity cheesecakes.
- Ultimate Guide to No-Bake Cheesecake Recipe: Dive deeper into the world of no-bake cheesecakes with comprehensive tips and variations.
Conclusion
Delight in every creamy, tangy bite of this White Chocolate Raspberry Cheesecake, a perfect blend of rich flavors and elegant presentation. For more inspiration on desserts and healthy recipes, don’t forget to explore our related posts and join our community for regular updates.
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