White Chocolate Berry Cheesecake
Submitted by 2125navas
Silky white chocolate cheesecake on a chocolate wafer crust with a raspberry puree swirled through the filling and spooned on top. A gorgeous, berry-marbled stunner.
YIELD
1 cakePREP
20 minCOOK
40 minREADY
1 hrsWhite chocolate, raspberries, and a dark chocolate cookie crust. This cheesecake looks as good as it tastes.
The filling is velvety smooth, enriched with melted white chocolate that adds a buttery sweetness to the tangy cream cheese base. A bright raspberry puree gets swirled right through the top of the filling before baking, creating those gorgeous pink marble streaks.
The chocolate wafer crust brings a dark, slightly bitter crunch that grounds all that richness. Spoon the remaining raspberry sauce over each slice when serving for a hit of tart, fruity contrast.
Pro Tips
- Strain the pureed raspberries through a fine mesh sieve to remove the seeds. Nobody wants seeds in their cheesecake.
- Melt the white chocolate slowly over low heat and let it cool before adding to the batter. Hot chocolate will cook the cream cheese and create lumps.
- Use a knife or toothpick to swirl the raspberry puree gently. One or two passes is enough. Overswirling turns the marble effect into a muddy pink.
- Chill for at least 4 hours, but overnight is better. The texture firms up and the flavors deepen.
Ingredients
Directions
Purée and strain raspberries.
Mix crushed wafers and margarine or butter.
Press into the bottom of a 9 inch springform pan.
Set aside.
Meanwhile, in a small saucepan combine puréed raspberries, sugar, and cornstarch, stirring well.
Cook and stir over medium heat until thickened and bubbly.
Cook and stir 2 minutes more. Set aside to cool.
Meanwhile melt chocolate over low heat, stirring.
Set aside to cool.
In a large bowl beat cream cheese and ½ cup sugar with electric mixer on medium speed until well blended.
Add eggs, 1 at a time, beating just until combined after each addition.
Gradually beat in melted white chocolate until blended.
Spread over crumb crust. Spoon ½ cup of raspberry mixture over filling; swirl with a knife to marbleize.
Cover and chill remaining raspberry sauce; return to room temperature before serving.
Bake in a 350℉ (180℃) F oven for 35 to 40 minutes or until center appears set when shaken.
Cool 15 minutes on a wire rack.
Loosen crust from sides of pan.
Cool 30 minutes more; remove sides of pan.
Cool completely.
Chill at least 4 hours before slicing. Serve with remaining raspberry mixture.
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