Mastered a regular cheesecake and ready to take things up a notch? Go to a whole new level of dessert deliciousness with this white chocolate and raspberry version. Because there is a reasonable amount of chocolate used in the recipe, opt for a light cream cheese. That way, you'll still get the same great tangy flavor with fewer calories.
- For the Cheesecake Base:
- 1 cup graham cracker crumbs
- 4 tablespoons butter (melted)
- 1 teaspoon butter (for greasing)
- For the Filling:
- 8 ounces white chocolate (chopped roughly)
- 9 ounces light cream cheese
- 1 1/4 cup heavy cream
- 1 teaspoon vanilla bean extract
- For the Sauce:
- 10 ounces fresh raspberries
- Lightly grease the inside of a 9-inch springform cake pan. Line the bottom and sides of the pan with parchment paper. Mix the cracker crumbs with the melted butter. Press the crumb mixture into the base of the tin and press firmly to create an even crust for your cheesecake. Pop the tin into the refrigerator.
- Melt the white chocolate in a heatproof bowl, set over a pan of simmering water. Make sure the base of the dish does not touch the water or the chocolate may scorch. Stir when melted using a wooden spoon. Set aside to cool slightly.
- Make the filling: whisk the cream cheese and heavy cream together using either a stand or hand mixer to create a smooth thickened mixture. You should see soft peaks in the cream when you lift the beaters. Gently stir in the vanilla extract.
- With the beaters running on medium speed, slowly pour in the cooled white chocolate. You may get little pieces of chocolate going hard, but don't worry, they'll add a nice texture to the cheesecake.
- Place the raspberries into a blender and mix well. Pass the sauce through a fine sieve to remove the seeds.
- Spoon approximately half of the of the filling into the base and spread evenly. Drizzle two-thirds of the raspberry sauce over the surface and use a skewer or a toothpick to swirl the sauce through the batter to create a marbled effect.
- Spoon over the remaining chocolate, smooth with a palette knife and clean up any bits of the mixture on the lining paper—this will make it easier to remove later.
- Cover the cheesecake with plastic wrap and pop into the refrigerator for 4 hours, overnight is even better if you have the time.
- To serve: remove the plastic wrap, then snap open the tin and remove the baking paper. Leave the cheesecake on the base; if you want to remove it, gently run a long knife under the graham cracker crust and slide the cake onto a plate.
- Decorate with fresh raspberries and the remaining sauce as you wish.
The cheesecake is perfect when made ahead of time up to 2 days. Decorate only when you are about to serve.
Leave undecorated, open freeze for three hours then wrap in parchment paper and plastic wrap. The cake will keep for up to four months. To defrost, unwrap and place in a refrigerator and decorate when you are ready to eat.