Description
Indulge in this decadent White Chocolate Raspberry Truffle Cheesecake, a perfect blend of creamy white chocolate and tangy raspberries atop a rich chocolate cookie crust. Ideal for any special occasion or simply to satisfy your sweet cravings.
Ingredients
Scale
- 2 cups crushed chocolate sandwich cookies
- ¼ cup melted butter
- 2 cups white chocolate chips
- 4 packages (8 oz each) cream cheese, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- ½ cup heavy cream
- 1 cup fresh or frozen raspberries
- ¼ cup water
- 2 tablespoons cornstarch
- 2 tablespoons lemon juice
Instructions
- Preparation: Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
- Crust: Combine crushed cookies with melted butter and press into the pan’s bottom.
- Raspberry Sauce: Cook raspberries, water, cornstarch, and lemon juice over medium heat until thickened. Strain to remove seeds and cool.
- Cheesecake Filling: Melt white chocolate. Beat cream cheese until fluffy, gradually adding sugar. Add eggs one at a time, then mix in vanilla, sour cream, heavy cream, and melted chocolate.
- Assembly: Pour half the batter over the crust, drizzle with half the raspberry sauce. Add the remaining batter, then swirl the rest of the raspberry sauce on top.
- Baking: Bake for 60-70 minutes until the center is slightly jiggly. Cool in the oven with the door slightly open for an hour, then refrigerate for at least 4 hours.
Notes
- Ensure all ingredients are at room temperature for a smooth batter.
- A water bath helps prevent cracks in the cheesecake.
- For clean slices, dip the knife in hot water before cutting.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
Nutrition
- Calories: 450 per serving
- Sugar: 30g
- Fat: 30g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 7g