White Chocolate Raspberry Cheesecake
Take dessert up a notch with a showstopping white chocolate raspberry cheesecake. Learn to make the beautiful swirled top—it's easier than you think!
- Serves: 12 persons
- For the Base:
- 1teaspoon butter (for greasing)
- 1cup graham cracker crumbs
- 4tablespoons butter (melted)
- For the Filling:
- 8ounces white chocolate (chopped roughly)
- 9ounces light cream cheese
- 1 ¼cup heavy cream
- 1teaspoon vanilla bean extract
- For the Sauce:
- 10ounces fresh raspberries, plus more for decoration
Step 1Gather the ingredients.
Step 2Lightly grease the inside of a 9-inch springform cake pan. Line the bottom and sides of the pan with parchment paper. Mix the cracker crumbs with the melted butter. Press the crumb mixture into the base of the tin and press firmly to create an even crust for your cheesecake. Pop the tin into the refrigerator.
Step 3Melt the white chocolate in a heatproof bowl, set over a pan of simmering water. Make sure the base of the dish does not touch the water or the chocolate may scorch. Stir when melted using a wooden spoon. Set aside to cool slightly.
Step 4Make the filling: whisk the cream cheese and heavy cream together using either a stand or hand mixer to create a smooth thickened mixture. You should see soft peaks in the cream when you lift the beaters. Gently stir in the vanilla extract.
Step 5With the beaters running on medium speed, slowly pour in the cooled white chocolate. You may get little pieces of chocolate going hard, but don't worry, they'll add a nice texture to the cheesecake.
Step 6Place the raspberries into a blender and mix well. Pass the sauce through a fine sieve to remove the seeds.
Step 7Spoon approximately half of the filling into the base and spread evenly. Drizzle two-thirds of the raspberry sauce over the surface and use a skewer or a toothpick to swirl the sauce through the batter to create a marbled effect.
Step 8Spoon over the remaining chocolate, smooth with a palette knife and clean up any bits of the mixture on the lining paper—this will make it easier to remove later.
Step 9Cover the cheesecake with plastic wrap and pop into the refrigerator for 4 hours, overnight is even better if you have the time.
Step 10To serve: remove the plastic wrap, then snap open the tin and remove the baking paper. Leave the cheesecake on the base; if you want to remove it, gently run a long knife under the graham cracker crust and slide the cake onto a plate.
Step 11Decorate with fresh raspberries and the remaining sauce as you wish.