Ingredients
| Name | Amount (Metric / US) |
|---|---|
| GRAHAM WAFER CRUMBS | 112 ml / 1.33 cups |
| SUGAR | 3 Tbsps |
| BUTTER | 75.67 g / 0.33 cups |
| WHIPPING CREAM | 79.33 ml / 0.33 cups |
| CHOCOLATE CHIPS | 180 ml / 1 cup |
| EIGHT PACKAGES OUNCES CREAM CHEESE | 85.05 g / 3 oz |
| SUGAR | 100 g / 0.50 cups |
| EGGS | 3 |
| VANILLA EXTRACT | 3 tsps |
| WHIPPING CREAM | 238 ml / 1 cup |
| RASPBERRIES | 2 pts |
White Chocolate Cheesecake With Raspberries
White Chocolate Cheesecake With Raspberries is a dessert that serves 16. For $1.4 per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. One serving contains 288 calories, 4g of protein, and 18g of fat. Head to the store and pick up vanillan extract, whipping cream, chocolate chips, and a few other things to make it today. It is brought to you by Foodista. From preparation to the plate, this recipe takes approximately 45 minutes. 24 people were glad they tried this recipe. All things considered, we decided this recipe deserves a spoonacular score of 24%. This score is rather bad. If you like this recipe, take a look at these similar recipes: White Chocolate Cheesecake With Raspberries, Chocolate Cheesecake Mousse with Raspberries, and Chocolate Cheesecake Mousse with Raspberries.
Instructions
To make the crumb crust In a small bowl combine the graham crumbs, sugar and melted butter. Press into the bottom of a lightly greased springform pan. (Grease bottom only! I also like to line the bottom with parchment paper for easy release of the cheesecake from the pan when it has cooled.) To prepare the cheesecake In a double boiler, melt together the cup whipping cream and 1 cup pf white chocolate chips. You want this just at the melting point, so be careful not to overheat it. Let it cool to lukewarm if necessary after melting. Set aside to cool while you prepare the rest of the cheesecake batter. Cream together the cream cheese and cup sugar for a few minutes, scraping the bowl often. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and melted white chocolate. Finally blend in the 1 cup of whipping cream until smooth. Pour over the prepared base and bake in a bain marie (See Note) at 325 degrees F for 60 to 70 minutes. The cheesecake may be beginning to lightly brown at the edges but a cheesecake does not need to brown at all to be fully baked. The surface of the cheesecake should lose any shine when the cake is properly baked. It can still be slightly wobbly just at the center at this point. Remove the cake from the oven and run a sharp knife completely around the edge of the pan. This will allow for the cheesecake to shrink as it cools and hopefully not crack (but who cares if it does? I am never bothered by a crack or two in the surface) Allow the cheesecake to cool thoroughly on a wire rack at room temperature. (Do not put a hot cheesecake into the fridge to cool quickly, this may result in an under baked cheesecake because the residual heat actually continues to set the cheesecake after it comes out of the oven). To finish the cheesecake When completely cool cover the top with fresh raspberries and garnish with melted white chocolate if desired. Chill completely in the refrigerator until ready to serve.
Chocolate Cheesecake can be paired with Ruby Port. Ruby port has enough sweetness and boldness to hold up to the chocolate cheesecake. One wine you could try is NV Hunt Country Vineyards Ruby Port Estate Bottled. It has 4 out of 5 stars and a bottle costs about 17 dollars.
