Raspberry & White Chocolate Cheesecake

Raspberry & White Chocolate Cheesecake

Raspberry & White Chocolate Cheesecake

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com


My mom makes this dessert a lot because it’s so good and really pretty.  She calls it a “go-to” recipe.  Someday I’ll try to make it myself.

Raspberry & White Chocolate Cheesecake Recipe

Raspberry & White Chocolate Cheesecake

1 pkg. (10 oz.) frozen sweetened raspberries, thawed

1 Tbsp. cornstarch

Crust:   1 cup flour

2 Tbsp. sugar

½ cup cold butter

Filling:   4 pkg. (8 oz. each) cream cheese, softened

1 ½ cups sugar

1 ¼ cups heavy whipping cream

2 tsp. vanilla

2 eggs, lightly beaten

12 oz. white baking chocolate, melted and cooled

In a small saucepan, mix raspberries and cornstarch until blended.  Bring to a boil; cook and stir 1-2 minutes or until thickened.  Then press through a fine-mesh strainer into a bowl; discard seeds.  Cool completely.

Preheat oven to 350 F.   Place a greased 9 inch springform pan (with 3 inch sides) on top of a double thickness of heavy-duty foil (about 18 inch square).  Wrap foil securely around pan.

For crust, in a small bowl, mix flour and sugar.  Cut in butter until crumbly.  Press onto bottom of prepared pan.  Place pan on a baking sheet.  Bake 20-25 minutes or until golden brown.  Cool on a wire rack.  Reduced oven setting 325 F.

For filling, in a large bowl, beat cream cheese and sugar until smooth.  Beat in cream and vanilla.  Add eggs; beat on low speed just until blended.  Stir in cooled chocolate.

Pour half of the mixture over crust.  Spread with half of the raspberry puree.  Top with the remaining batter.  Drop remaining puree by tablespoonfuls over top.  Cut through batter with a knife to create swirls.

Place springform pan in a larger baking pan; add 1 inch of hot water to larger pan.  Bake 1 ¾ to 2 hours or until edge of cheesecake is set and golden.  (Center of cheesecake will jiggle when moved.)   Remove springform pan from water bath.

Cool cheesecake on a wire rack for 10 minutes.  Loosen cheesecake from pan with a knife; remove foil.  Cool 1 hour longer.  Refrigerate overnight.  Remove rim from pan.

(Recipe for Raspberry & White Chocolate Cheesecake was on tasteofhome magazine, Recipe From Families Just Like Yours, April/May 2013)


Speak Your Mind