Description
Indulgent white chocolate raspberry cheesecake blends creamy richness with tangy fruit notes. Smooth cream cheese and delicate raspberries create a luxurious dessert you’ll adore.
Ingredients
Scale
- 24 oz (680 g) cream cheese, softened
- 2 cups (340 g) white chocolate chips
- 3 large eggs
- 10 oz (280 g) frozen raspberries
- ½ cup (120 ml) half-and-half cream
- 1 cup (120 g) chocolate cookie crumbs
- ½ cup (100 g) granulated sugar
- ¼ cup (57 g) unsalted butter, melted
- ½ cup (120 ml) water
- 3 tbsps (37 g) granulated sugar
- 2 tbsps (25 g) granulated sugar
- 2 tsps (5 g) cornstarch
- 1 tsp vanilla extract
Instructions
- Crust Preparation: Pulverize chocolate cookies in a food processor until they transform into a fine, consistent sandy texture, setting the stage for a robust cheesecake base.
- Binding the Crust: Cascade melted butter over the cookie crumbs, meticulously blending until the mixture achieves a cohesive, moist consistency that will hold together firmly.
- Pan Assembly: Pour the crumb mixture into a springform pan, then methodically press and compact the layer using a measuring cup or spatula, ensuring a uniform, seamless foundation that covers the entire bottom surface with precision and care.
Notes
- Crush Cookies Precisely: Ensure cookies are ground to a fine, consistent sandy texture for a smooth, compact crust that holds together perfectly.
- Butter Binding Technique: Mix melted butter thoroughly with cookie crumbs to create a cohesive base that prevents crumbling and provides rich flavor.
- Compact Crust Strategy: Use firm, even pressure when pressing the crust mixture into the pan, creating a solid, uniform layer that won’t fall apart when slicing.
- Eliminate Air Pockets: Gently tap the pan to remove trapped air, guaranteeing a dense, professional-looking crust without potential weak spots or cracking.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 500
- Sugar: 36 g
- Sodium: 230 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 100 mg