The Best White Chocolate Raspberry Cheesecake |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 6 |
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This cheesecake is not only visually stunning, but is even more delicious! I am the most popular girl at the In-Laws on Christmas Day. I not only place a layer of raspberries on the bottom but you additional berries with mint leaves to make little holly decorations on top, perfect for the holiday. I do recommend that you use a very high quality white chocolate. I get mine from a tiny homemade chocolate shop near me, and I usually lean toward a little more than 8oz, probably more toward 10oz. Also, melt the chocolate as directed to certain not to scorch it. Another tip... do not over beat the batter, and be sure to keep it at LOW speed, and add each egg separately. I also make a fresh raspberry coulis and drizzle that as I serve each piece. I use a 10 inch spring-form pan for this. Ingredients:
1 cup slivered almonds |
2 cups graham cracker crumbs |
1/4 cup unsalted butter, melted |
8 -10 ounces high quality white chocolate |
4 (8 ounce) packages cream cheese (softened) |
1/2 cup sugar, plus |
2 tablespoons tbsps sugar |
4 whole large eggs |
2 large egg yolks |
2 tablespoons all-purpose flour |
1 teaspoon vanilla |
2 cups fresh raspberries |
fresh raspberry |
mint leaf |
raspberry coulis |
Directions:
1. Make crust: Finely grind almonds and crumbs in food processor and add butter, blending until combined. Press over bottom and 2/3 up the side of your 10 inch spring form pan.
2. Filling: Preheat oven to 350°F.
3. Melt chocolate in double boiler or a large metal bowl set over a saucepan of barely simmering water, stirring until smooth and remove from heat.
4. Beat cream cheese with an electric mixer at medium speed until fluffy, then beat in sugar. Add whole eggs and yolks 1 at a time, beating well at LOW speed and scraping bowl after each addition.
5. Beat in flour and vanilla until just combined, then add melted chocolate in a slow stream, beating until filling is well combined.
6. Arrange berries in a single layer over crust and pour filling into crust. Bake in the middle of oven until cake is set 3 inches from the edge but center is still wobbly when pan is gently shaken, 45-55 minutes (although my oven runs more like 65-70 minutes).
7. Run a thin knife around the edge of cake to loosen (do this to avoid cracking), then cool completely in pan on rack. Cake will continue to set as it cools.
8. I generally like to refridgerate this over night and garnish the following day.
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