White Chocolate Cheesecake with Raspberries
White Chocolate Cheesecake with Raspberries
Well how can you go wrong with white chocolate, raspberries and cheesecake? Garnish with strawberries for an elegant presentation.
Ingredients
Serves: 16
- 250g digestive biscuits, finely crushed
- 100g unsalted butter, melted
- 250g frozen raspberries
- 2 tablespoons caster sugar
- 2 teaspoons cornflour
- 1/2 cup water
- 300g white chocolate chips
- 1/2 cup whipping cream
- 600g cream cheese
- extra 1/2 cup caster sugar
- 3 eggs
- 1 teaspoon vanilla extract
Directions
Preparation:1hour ›
Cook:1hour ›
Ready in:2hours
- In a medium bowl, mix together biscuit crumbs and melted butter. Press mixture into the bottom of a 23cm springform pan.
- In a saucepan, combine raspberries, 2 tablespoons caster sugar, cornflour and water. Bring to boil and simmer for 5 minutes or until sauce is thick. Strain sauce through a sieve to remove seeds.
- Preheat oven to 170 degrees C. In a metal bowl over a pan of simmering water, melt white chocolate chips with cream, stirring occasionally until smooth.
- In a large bowl, mix together cream cheese and extra 1/2 cup of sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of mixture over the biscuit base. Spoon 3 tablespoons raspberry sauce over mixture. Pour remaining cheesecake mix on top and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect. Bake for 55 to 60 minutes, or until filling is set.
- Cool, cover and chill for 8 hours before removing from pan. Serve with remaining raspberry sauce.
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Reviews and Ratings
Global Ratings:
(3077)
Reviews in English (2234)
Altered ingredient amounts. I made double the amount of the sauce because I love raspberries. I also melted the white chocolate without the cream, and then just added them into the mix together. Tastes fantastic definitely making again! - 09 Mar 2011
I made 2 cakes. The 1st one wasn't very appealing but it tasted great. The 2nd one looked beautiful and tasted even better. What did I do different the 2nd time? I read the cheesecake techniques article found on this website. I wrapped foil around the bottom of my pan & placed the pan on a cookie sheet. Then I filled the cookie sheet w/water. I baked the cheesecake for an hour then turned the oven off & let the cheesecake sit in the oven for another hour. This prevents the cake from sinking in the middle. Everyone loved it! It was delicious and I can't wait to make it again. - 06 Dec 2006 (Review from Allrecipes USA and Canada)
This recipe got rave reviews from my family on Christmas! One tip, which made this even easier to make: I used seedless raspberry jam instead of cooking the raspberries on the stove. I just microwaved 6 tablespoons of jam for 30 seconds before adding to the cheesecake. It was so much easier and tasted fantastic! I also microwaved the white chocolate with half-and-half with excellent results. I will definitely make this again! Everyone was so impressed! - 31 Dec 2005 (Review from Allrecipes USA and Canada)
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