There's most likely no pastry I adore more than a no prepare cheesecake, and this white chocolate raspberry rendition is straight up there at the top!
I know there are a few people who don't care for white chocolate, however genuinely? You won't discover there are numerous sweets I turn down. I will take them all — with the exception of pumpkin. Call me insane!
And after that this cheesecake was conceived, and I am along these lines, so happy that I went this course rather, in light of the fact that it's a shocker and it is insane, madly delectable for sure. It's the ideal pastry for any extraordinary event, whenever of year.
Also try our recipe No Bake White Chocolate Raspberry Cheesecake #desserts #cakerecipe #chocolate #fingerfood #easy
Ingredients
- Raspberry Sauce
- 2 1/2 cups frozen raspberries thawed
- 1/2 cup sugar 100g
- 2 tablespoons water
- 1 tablespoon corn starch
- Graham Cracker Crust
- 2 1/2 cups graham cracker crumbs or chocolate baking crumbs
- 1/2 cup butter melted
- FIlling
- 1 cup white chocolate chips 170g
- 1 cup heavy cream 35%, divided
- 24 oz light cream cheese 3 packages
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla
- 1 1/2 cups fresh raspberries
Instructions
- Raspberry Sauce
- In a small pot, add the raspberries and sugar. Bring to a simmer over medium heat and cook for 2-3 minutes. Mash with a spatula.
- Combine water and corn starch and stir into sauce to thicken. Set aside to cool completely (you can speed this up by pouring into a new bowl and placing in the fridge).
- Crust
- OPTIONAL: Clamp a piece of parchment paper in between the bottom and the outer ring of a 9" Springform pan. This helps with easy removal.
- In a medium bowl, combine graham cracker crumbs and melted butter. Press into the bottom and 1" up the sides of a 9-10" springform pan. Set aside.
- Filling
- In a medium bowl, stir together white chocolate and 1/2 cup cream. Microwave on high for 40 seconds, then stir until completely smooth (heat another 15 seconds if necessary). Place in the fridge to cool.
- In a large bowl, beat cream cheese with an electric mixer until smooth. Add sugar, vanilla, and remaining 1/2 cup cream and beat on high until light and fluffy.
- Add melted white chocolate and beat on medium speed until incorporated.
- Place fresh raspberries into the bottom of the crust and pour the cheesecake filling over top, smoothing with a spatula.
- Drop teaspoonfuls of raspberry sauce on the top, and gently swirl. Save remaining sauce for serving.
- Chill at least 5 hours or overnight before serving. Serve with remaining raspberry sauce and fresh raspberries as desired.
Read more our recipe Cadbury Mini Egg Blondies #desserts #cakerecipe #chocolate #fingerfood #easy
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