Chocolate Raspberry Cheesecake
Delight your taste buds with this decadent White Chocolate Raspberry Cheesecake. A buttery cookie crust holds together the creamy white chocolate filling, beautifully swirled with a vibrant raspberry sauce. This elegant dessert is sure to impress your guests and leave them wanting more.
— Constant Cookbook
Ingredients
- 110 g chocolate cookie crumbs (digestives are also fine but white choc chip cookies for a special occasion are fab!)
- 3 tbsp white sugar
- 55 g butter, melted
- 300 g fresh raspberries
- 2 tbsp white sugar
- 2 tsp cornflour
- 120 ml water
- 360 g white chocolate chips
- 120 ml half-and-half cream (60ml double cream/60ml whole milk)
- 672 g cream cheese, softened (3 8oz packets - philadelphia/own brand is perfect)
- 100 g white sugar
- 3 eggs
- 1 tsp vanilla extract
Instructions
- In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan, pressing mixture about an inch up the sides and place in the fridge.
- Whiz the raspberries and water together with a blender and then strain the seeds out using a sieve, In a saucepan, combine raspberries and water, 2 tablespoons sugar and cornstarch. Bring to boil, and continue boiling 5 minutes, or until sauce is thick.
- Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
- In a large bowl, mix together cream cheese and 100g sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust.
- Spoon 3 tablespoons raspberry sauce over batter and swirl with the tip of a knife. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
- Wrap foil around the bottom of the pan & place the pan in a roasting tin/shallow pan/pyrex etc. Then fill the roasting tin with hot water. Bake for 55 to 60 minutes, or until filling is set (when you tap the side of the pan, the centre should wobble like a jelly, it'll firm up as it cools.) remove from the water bath then turn the oven off & let the cheesecake sit in the oven for another hour.) Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.
- When serving the cheesecake don't worry if you can't (or are too nervous to!) safely remove it from the bottom of the pan just leave it in place and serve it from there, use a clean, sharp knife and make sure you cut all the way down and all the way through the bottom crust, wash your knife in hot water before each new slice/cut and it should give you a professional-looking clean edge to each piece.
Yield
Serves 12
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