White Chocolate Raspberry Cheesecake
Feb 3, 2024 22:26:38 GMT -5
Post by bloodbought on Feb 3, 2024 22:26:38 GMT -5
White Chocolate Raspberry Cheesecake
Raspberry sauce:
1 tbsp white sugar
1 1/2 tsp cornstrach
1/3 cup cold water
1 1/2 cups fresh or frozen raspberries
Cheesecake:
12 cream cheese at room temperature
1/3 cups white sugar
1 whole egg + one egg white (it looks like just one egg in the video, but there was an extra egg white in the bowl, I forgot to mention this in the video)
1 tsp vanilla extract
1 1/2 tsp lemon juice
6 oz white chocolate (or one cup white chocolate chips)
1/4 cup heavy whipping cream or 1/2 and 1/2 cream.
Whisk together the sugar and the cornstarch in a small saucepan. Add 1/3 cups of old water and the raspberries.
Cook over medium heat until it begins to boil, reduce to a simmer and cook for 5 minutes (lower the heat more if it starts to splatter).
Strain out the seeds. Set aside.
Put the white chocolate and cream in a small bowl and microwave and cook for 30 seconds. Stir until white chocolate is melted and mixture is smooth. Return to microwave for ten second increments if necessary until all is melted.
Cream together the cream cheese and the white sugar until smooth and creamy.
Blend in egg, vanilla and lemon juice.
Blend in melted white chocolate (melted with the cream)
Pour 2/3 of a cup of the cheesecake batter mixture into a 9" regular or chocolate graham crust.
Pour 2 tbsp of the raspberry sauce over the filling and gently spread it around. Spoon remainder of filling over the raspberry sauce, covering it completely.
Gently swirl the cheesecake with a knife, being careful not to bring raspberry sauce to the surface.
Using a plastic syringe pipe little dots in a swirl pattern on the surface of the cheesecake. Pull a toothpick through the dots starting in the center.
Bake at 325 F for 45 minutes. Turn oven off and let pie stay in there for an additional 5 minutes.
Cool to room temperature.
Chill in refrigerator and slice when chilled.
Serve with additional raspberry sauce if desired.
Raspberry sauce:
1 tbsp white sugar
1 1/2 tsp cornstrach
1/3 cup cold water
1 1/2 cups fresh or frozen raspberries
Cheesecake:
12 cream cheese at room temperature
1/3 cups white sugar
1 whole egg + one egg white (it looks like just one egg in the video, but there was an extra egg white in the bowl, I forgot to mention this in the video)
1 tsp vanilla extract
1 1/2 tsp lemon juice
6 oz white chocolate (or one cup white chocolate chips)
1/4 cup heavy whipping cream or 1/2 and 1/2 cream.
Whisk together the sugar and the cornstarch in a small saucepan. Add 1/3 cups of old water and the raspberries.
Cook over medium heat until it begins to boil, reduce to a simmer and cook for 5 minutes (lower the heat more if it starts to splatter).
Strain out the seeds. Set aside.
Put the white chocolate and cream in a small bowl and microwave and cook for 30 seconds. Stir until white chocolate is melted and mixture is smooth. Return to microwave for ten second increments if necessary until all is melted.
Cream together the cream cheese and the white sugar until smooth and creamy.
Blend in egg, vanilla and lemon juice.
Blend in melted white chocolate (melted with the cream)
Pour 2/3 of a cup of the cheesecake batter mixture into a 9" regular or chocolate graham crust.
Pour 2 tbsp of the raspberry sauce over the filling and gently spread it around. Spoon remainder of filling over the raspberry sauce, covering it completely.
Gently swirl the cheesecake with a knife, being careful not to bring raspberry sauce to the surface.
Using a plastic syringe pipe little dots in a swirl pattern on the surface of the cheesecake. Pull a toothpick through the dots starting in the center.
Bake at 325 F for 45 minutes. Turn oven off and let pie stay in there for an additional 5 minutes.
Cool to room temperature.
Chill in refrigerator and slice when chilled.
Serve with additional raspberry sauce if desired.