Yields:
12 Servings
Difficulty: Medium
Prep Time: 30 Mins
Cook Time:
1 Hr 13 Mins
Total Time:
1 Hr 43 Mins
White Chocolate Raspberry Cheesecake blends the rich sweetness of white chocolate with the vibrant tang of fresh raspberries. This dessert is not only a culinary masterpiece but also a work of art for the eyes. The deep red of the raspberries is visually stunning against the pale white filling. White Chocolate Raspberry Cheesecake pairs exceptionally well with various beverages, such as a hot cup of coffee or a cold glass of milk. The bitterness of coffee complements the sweetness of the cheesecake, while milk provides a creamy contrast.
Ingredients
Adjust Servings
- For the Cheesecake Filling:
- For the Raspberry Sauce:
Instructions
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Preheat your oven to 325°F (162°C). Grease a 9-inch (23cm) springform pan with butter or cooking spray.
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In a saucepan, combine the raspberry sauce ingredients. Bring to a boil and simmer for about 3 minutes, or until the sauce is thick. Use a fine-mesh strainer to strain out the seeds. Let the sauce cool.
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In a mixing bowl, combine the Oreo cookie crumbs and melted butter. Mix until the crumbs are evenly coated. Press this mixture into the bottom of the prepared springform pan to create the crust. Make sure it's firmly packed.
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Put the white chocolate chips in a heatproof bowl. Fill a small pot with water and bring it to a boil. Remove it from the heat and place the bowl in the pot. Stir until the chocolate has melted.
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In a separate bowl, whip the cream cheese and sugar together until it's smooth and creamy. Add the eggs and stir in the vanilla extract. Pour in the melted white chocolate and the heavy cream, ensuring a smooth and creamy texture.
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Pour half of the cheesecake filling over the crust in the springform pan. Spread half of the raspberry sauce over the cheesecake filling. Pour the remaining cheesecake filling on top. Drizzle the remaining raspberry sauce over the top. Use a toothpick to swirl the batter and create a marbled effect.
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Bake in the preheated oven for about 1 hour and 10 minutes or until the edges are set, and the center is slightly jiggly. Once done, remove the cheesecake from the oven and let it cool completely at room temperature. Refrigerate for at least 4-6 hours or overnight. Once the cheesecake is chilled and set, carefully remove it from the springform pan. Slice, serve, and enjoy your delicious White Chocolate Raspberry Cheesecake!
