White Chocolate Raspberry Cheesecake Recipe
White Chocolate Raspberry Cheesecake Recipe
Author: Cynthia Lee
Nutrition Information
- Serves: 8
- Calories: 200
- Fat: 9 g
- Saturated fat: 5 g
- Carbohydrates: 29 g
- Sugar: 16 g
- Sodium: 120 mg
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 15 mg
Recipe type: Dessert
Cuisine: American
Prep time:
Cook time:
Total time:
Cheese cake is an ultimate heaven for the sweet lovers. If your sweet tooth is on fire, then feed it some cheese cake and you will be mightily satisfied. One of the very interesting variations in the original cheese cake is the addition of white chocolate and raspberry to it.
Ingredients
- Pre-made oreo crust - 1
- Granulated sugar - 1 tbsp
- Cornstarch - 1.5 teaspoon
- Cold water - ⅓ cup
- Fresh or frozen raspberries - 1.5 cup
- Cream cheese - 1½ pkg, softened
- Granulated sugar - ⅓ cup
- Egg - 1
- Egg white - 1
- Vanilla extract - 1 tsp
- Lemon juice - 1.5 tsp
- White chocolate - chopped 1 cup
- Heavy whipping cream - ¼ cup
Instructions
- Put the oven on preheat at 325 degrees Fahrenheit.
- Take a small sauce pan and add cornstarch, 1tbsp granulated sugar, some cold water and raspberries, and let the mixture cook on moderate heat until it starts boiling.
- Remember to keep stirring in between. Let it boil for 5 more minutes and keep mixing constantly.
- Remove from heat when the sauce starts to get thick and then remove the seeds with a strainer.
- Take a mixing bowl and beat cream cheese and ⅓ cup sugar in it for a minute until the mixture gets fluffy.
- Pour in the egg, egg white, lemon juice and vanilla.
- Beat till all the ingredients are thoroughly mixed and then put the mixture aside.
- Melt the chocolate in a microwave safe bowl till its fully smooth and keep checking at 30 second intervals.
- Add heavy cream to it and then pour this in the cream cheese mixture.
- Put ⅔ cup of the mixture on the oreo crust and then top with two table spoon raspberry sauce.
- Pour the remaining cheesecake mixture and top it with raspberry sauce.
- Make swirls with the help of a knife or fork.
- Bake the cheese cake in the preheated oven for 40 minutes and let it stay for five minutes in the oven after turning off the heat.
- Take it out and let it cool for a while.
- Cover it with plastic wrap and put it in the fridge for 6 hours to set.
