White Chocolate Raspberry Cheesecake

Tonya McMullen

By
@Tonya12

Wonderfully Creamy and Fruity without the harsh Cheesecake bite.


Featured Pinch Tips Video

Comments:

Serves:

10

Prep:

20 Min

Cook:

55 Min

Ingredients

FOR THE CRUST

1 pkg
shortbread cookies (i prefer the keebler brand
1/4 c
granulated sugar
1/4 c
butter, melted (you can always brown your butter first)

FOR RASPBERRY PUREE

1 pkg
frozen raspberry (or fresh)
1 c
granulated sugar
1/2 c
water
1 Tbsp
cornstarch (make a slurry)
1 tsp
vanilla extract

FOR THE FILLING

4 pkg
8 oz. cream cheese (low fat version works better)
3/4 can(s)
condensed milk
1 can(s)
granulated sugar
4
eggs, slightly beaten
1 pkg
white chocolate chips
1 1/2 tsp
almond extract
1 tsp
vanilla extract

TOPPING (OPTIONAL) I THINK ITS PRETTY

pipe on some whipped cream if desired.

Directions Step-By-Step

1
FOR PUREE - This component must be made first so that it has time to cool before swirling it into your batter.
Add berries, water, and sugar into a sauce pan over med heat let them simmer approx 10-15 mins, stirring occasionally to avoid sticking or burning. Make the cornstarch slurry (cornstarch mixed with water) add cornstarch to berries stirring the whole time, bring to a boil cook approx 1 min, remove from heat and stir in vanilla, strain if desired set aside to cool.
2
FOR CRUST - Pulse cookies in a food processor or crush them by hand if you don't have one. Place is a bowl, add sugar and melted butter (I usually whisk the cookies and sugar together before adding the melted butter, I believe it distributes the sugar more evenly this is what helps bind the crust). Pour cookie mixture into spring form pan and pack cookies down tightly using a flat bottom glass or measuring cup. Set aside.
3
FOR THE BATTER -
In a mixer with paddle attachment or you may use a hand mixer beat cream cheese, condensed milk, and sugar together until fully incorporated and smooth, make sure to stop and scrape the sides of the bowl.
4
In a double boiler melt the whole package of white chocolate. with mixer running on low speed add melted chocolate to batter continue mixing until incorporated.
5
Add eggs on low speed until just combined.
6
Stir is extracts. Pour into prepared spring form pan.
7
Drop spoonfuls of Puree randomly into batter, take a butter knife and cut through batter to swirl in the filling. Be sure not to cut through to much or you may blend the puree into the batter and loose your swirl pattern.
8
Bake at 350F in a water bath for 50 - 55 minutes or until center is almost set. Cool on wire rack 10 minutes. Carefully run knife around the edge of the pan to loosen; cool another hour then refrigerate over nite.
9
Garnish with whipped cream, or save some of the strained puree and drizzle over cake with a spoon or if your really feeling fancy do both!

I HOPE ALL OF YOU ENJOY!

About this Recipe

Course/Dish: Cakes, Chocolate
Hashtags: #cheese, #white, #rasperry