WHITE CHOCOLATE AND RASPBERRY CHEESECAKE
Categories Cake Food Processor Mixer Chocolate Dessert Bake Valentine's Day Cream Cheese Raspberry Almond Chill Party Sour Cream Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 18
Steps:
- For crust:
- Preheat oven to 350°F. Place large piece of foil on heavy large baking sheet. Set 8x2-inch bottomless heart-shaped cake pan atop foil. (If unavailable, use 8-inch springform pan; omit foil.) Wrap foil around outside and 1 inch up sides of pan. Butter foil and pan. Finely grind cookies and almonds in processor. Add butter and blend until mixture forms very moist crumbs. Using plastic wrap as aid, press crumbs firmly onto bottom and 2 inches up sides of pan. Bake until golden, about 10 minutes. Cool. Maintain oven temperature.
- For Filling:
- Melt white chocolate in top of double boiler over simmering water until smooth, stirring often. Remove from over water. Using electric mixer, beat cream cheese, sugar, vanilla and peel in large bowl until smooth. Add eggs 1 at a time, beating just until combined. Beat in white chocolate.
- Spoon half of batter into crust. Top with 3/4 cup berries. Spoon remaining batter over. Bake until edges of cake are set but center 3 inches still moves when cake is shaken, about 45 minutes. Cool 20 minutes. Maintain oven temperature. Using fingertips, press down gently on edges of cheesecake to flatten slightly.
- For topping:
- Whisk sour cream, sugar and vanilla in bowl. Spoon over cake, spreading to edge of pan. Bake 5 minutes. Transfer cake in pan to rack. Run small knife around sides of cake. Cool completely. Chill cake overnight.
- Fold down foil along sides of pan. Lift cake pan off cheesecake. Transfer cheesecake to platter, discarding foil. Cover cake with berries. Bring jam to simmer in small saucepan, stirring often. Gently brush jam over berries. (Can be prepared 3 hours ahead; chill.)
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Ava Max
ava-max@gmail.comOverall, I thought this cheesecake was very good. I would definitely make it again.
Tamang comedy club
c34@yahoo.comThis cheesecake is a bit time-consuming to make, but it's definitely worth the effort.
pablo garcia
p-garcia@aol.comI made this cheesecake for my husband's birthday and he loved it! He said it was the best cheesecake he'd ever had.
Sumaiya Mim
mim-s@yahoo.comThis cheesecake is perfect for a special occasion.
Funny Zaby
funny-zaby73@gmail.comThe cheesecake was a bit too dense for my taste, but the flavor was spot-on.
Rayan Bashar
b_rayan@yahoo.comI'm not a huge fan of cheesecake, but I really enjoyed this one.
Sierra Bailey
b@hotmail.comThis cheesecake was a labor of love, but it was totally worth it! It's the best cheesecake I've ever had.
Vicky Nice
vickynice47@hotmail.comI didn't have any white chocolate chips, so I used semisweet chocolate chips instead. It still turned out great!
Nakeata Ollivierre
o-nakeata44@gmail.comThe cheesecake was a little too sweet for my liking, but it was still very good.
Maureen Kgwedi
mk79@yahoo.comI used fresh raspberries instead of frozen and they added a wonderful tartness to the cheesecake.
Bukirwa Lillian
lbukirwa@yahoo.comThe instructions were easy to follow and the cheesecake turned out beautifully.
Md. Lal Miah
m-m26@yahoo.comThis cheesecake is definitely a keeper! I will be making it again and again.
Hamad MohammedAhmed
h_m@hotmail.co.ukThe crust was a bit too crumbly for my taste, but the cheesecake itself was perfect.
Zhyar Halkawt
z_halkawt@gmail.comThe white chocolate and raspberry flavors paired perfectly together.
Ahmad Bello
bello31@aol.comThis cheesecake was a hit at my dinner party! Everyone raved about how creamy and delicious it was.