White Chocolate Raspberry Cheesecake
This recipe guides you through creating a luxurious White Chocolate Raspberry Cheesecake. It features a crunchy almond and graham cracker crust, topped with fresh raspberries, and filled with a rich, creamy white chocolate and cream cheese batter. Baked to perfection, then cooled, it offers a delightful balance of sweet, tart, and decadent flavors, perfect for any special occasion.
Equipment
- 1 Food Processor For grinding almonds and graham cracker crumbs for the crust.
- 1 10-inch Springform Pan Essential for baking and easily releasing the cheesecake.
- 1 Double Boiler or Heatproof Bowl For melting white chocolate gently without scorching.
- 1 Electric Mixer Stand or hand mixer for thoroughly creaming the cheese and eggs.
- 1 Wire Rack For cooling the cheesecake evenly after baking.
Ingredients
Main
- 1 cup slivered almonds
- 2 cups graham cracker crumbs 7 ounces
- 1/2 stick 1/4 cup unsalted butter, melted
- 8 ounces fine-quality white chocolate
- 4 8-ounce packages cream cheese, softened
- 1/2 cup plus 2 tablespoons sugar
- 4 whole large eggs
- 2 large egg yolks
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla
- 2 cups fresh raspberries 11 ounces
- Garnish: Fresh raspberries mint sprigs and raspberry coulis
Instructions
- Make crust: Finely grind almonds and crumbs in a food processor and add butter, blending until combined. Press over bottom and 2/3 up side of a 10-inch springform pan.
- Make filling: Preheat oven to 350 degrees F.
- Melt chocolate in a double boiler or a large metal bowl set over a saucepan of barely simmering water, stirring until smooth, and remove from heat.
- Beat cream cheese with an electric mixer at medium speed until fluffy, then beat in sugar. Add whole eggs and yolks, 1 at a time, beating well at low speed and scraping down bowl after each addition.
- Beat in flour and vanilla until just combined, then add melted chocolate in a slow stream, beating until filling is well combined.
- Arrange berries in 1 layer over crust and pour filling into crust. Bake in middle of oven until cake is set 3 inches from edge but center is still wobbly when pan is gently shaken, 45 to 55 minutes.
- Run a thin knife around edge of cake to loosen, then cool completely in pan on a rack. (Cake will continue to set as it cools.) Serve at room temperature or chilled.
Notes
Achieving a crack-free cheesecake requires careful attention. Ensure all dairy and eggs are at room temperature for a smooth, lump-free batter. Beat cream cheese until fluffy before adding sugar, then incorporate eggs one at a time on low speed; overmixing after adding eggs introduces too much air, which expands during baking and contracts during cooling, causing cracks. A water bath, while not explicitly mentioned, is highly recommended to provide a humid baking environment, preventing cracking and ensuring an incredibly creamy texture. Do not overbake; the center should be slightly wobbly. Loosen the edges with a thin knife immediately after removing from the oven, as the cake will shrink as it cools, preventing sticking. Chill thoroughly for best texture and ease of slicing.