White Chocolate Raspberry Cheesecake

By Tatyana's Everyday Food · 300 min

Ingredients

Instructions

1. Preheat the oven to 149°C (300°F). Wrap the outside bottom of a 23 cm (9-inch) springform pan with two layers of wide foil.
2. Pulse the graham crackers into fine crumbs, add the melted butter and pulse again. Press the crumbs firmly and evenly into the bottom of the pan.
3. Beat the softened cream cheese on medium speed for 8 to 10 minutes until smooth, scraping the bowl often.
4. Add the eggs, sour cream and vanilla and mix for 3 to 4 minutes, scraping the bowl often.
5. Melt the white chocolate in the microwave at 50% power, stirring every 30 seconds. Add the warm melted chocolate and the sugar to the batter and mix for 1 minute, scraping the bowl halfway through.
6. Fold the raspberries into the batter by hand with a spatula, pour it over the crust and level the top.
7. Set the springform in a larger baking pan and pour in about 2.5 cm (1 inch) of water.
8. Bake at 149°C (300°F) for 2 hours, until the middle is slightly wobbly and the edges are firmly set.
9. Turn off the oven, prop the door open with a wooden spoon and let the cheesecake cool slowly to room temperature.
10. Refrigerate overnight or for at least 6 hours.
11. For the sauce, simmer the raspberries and sugar over medium heat for 5 to 8 minutes until a smooth jam forms, stirring occasionally. Strain through a fine mesh sieve, leaving only the seeds behind.
12. For the topping, whip the chilled heavy cream, confectioners' sugar and vanilla on low, then high speed for 3 to 5 minutes until stiff peaks form.
13. Remove the springform, place the cheesecake on a stand, spoon some raspberry sauce on top, and garnish with raspberries and mint. Serve with extra sauce and whipped cream.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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EggCreamHeavy creamCream cheeseSour creamChocolate chipRaspberryGraham cracker