How To Make White Chocolate Raspberry Cheesecake
This rich white chocolate raspberry cheesecake can be made with Oreo or graham crust. Either way, it’s sure to impress by its looks and taste!
- 1store-bought pre-made oreo crust,save the lid, or graham cracker crust
- ⅓cupcold water
- 1½cupsraspberries,fresh or frozen
- 12ozcream cheese,softened
- ⅓cupgranulated sugar,plus 1 tablespoon
- 1egg white
- 1tspvanilla extract
- 1½tsplemon juice
- 6ozwhite chocolate,chopped, or 1 cup white chocolate chips
- ¼cupheavy whipping cream
Preheat oven to 325 degrees F.
In a small saucepan, whisk together 1 tablespoon of granulated sugar and cornstarch until well blended. Stir in cold water and add raspberries.
Cook over medium heat whisking frequently, until the mixture reaches a boil.
Allow mixture to gently boil for about 5 minutes whisking constantly and reducing temperature slightly if necessary to reduce splattering until the sauce has thickened.
Remove from heat and force sauce through a fine mesh strainer into a bowl to remove seeds. Set aside.
In a large mixing bowl, with an electric mixer, beat together cream cheese and ⅓ cup of granulated sugar for about 1 minute until fluffy.
Mix in egg and egg white. Add vanilla and lemon juice. Set mixture aside.
Melt white chocolate with cream in a double boiler until melted and smooth, or melt in a microwave-safe bowl in the microwave on 50% power in 30-second intervals, stirring after each interval until melted and smooth.
Add melted chocolate mixture to cream cheese mixture and blend until smooth.
Pour ⅔ cup of the cheesecake mixture into the oreo crust and spread evenly over the bottom. Drizzle or spoon with 2 tablespoons of raspberry sauce.
Slowly ladle the remaining cheesecake mixture over the drizzled raspberry sauce, covering all the raspberry sauce.
Swirl cheesecake with a toothpick or knife, be careful not to let the sauce show through. Carefully jiggle the pan to even out the top.
Now, fill a clean medicine syringe with raspberry sauce and begin to pipe small circles in a swirl pattern over cheesecake.
Take a toothpick or sharp pointy knife and beginning with the center circle, run the toothpick through the center of each heart Don’t lift the toothpick out until you finish the last circle.
Bake cheesecake for 40 minutes, then turn the oven off and leave cheesecake in the oven for 5 more minutes. Remove from oven and allow to cool. Cover with saved lid and refrigerate until fully set for about 5 hours.
Top slices with remaining raspberry sauce and optional sweetened whipped cream.
- Calories: 349.93kcal
- Fat: 25.09g
- Saturated Fat: 14.30g
- Trans Fat: 0.00g
- Monounsaturated Fat: 6.75g
- Polyunsaturated Fat: 1.17g
- Carbohydrates: 27.34g
- Fiber: 1.59g
- Sugar: 24.20g
- Protein: 5.32g
- Cholesterol: 81.43mg
- Sodium: 196.92mg
- Calcium: 98.65mg
- Potassium: 178.14mg
- Iron: 0.66mg
- Vitamin A: 197.20µg
- Vitamin C: 6.56mg
Have your own special recipe to share? Submit Your Recipe Today!