Creamy, decadent and dreamy! White chocolate + raspberry combo- is a match made in Heaven! This cheesecake is the intimate treat and worth every single bite and raspberry sauce drip! You’d be licking the plate and you won’t be judged! You deserve to treat yourself!
White Chocolate Raspberry Cheesecake
Creamy, decadent and dreamy! White chocolate + raspberry combo- is a match made in Heaven! This cheesecake is the intimate treat and worth every single bite and raspberry sauce drip! You’d be licking the plate and you won’t be judged! You deserve to treat yourself!
Ingredients
Crust
- 5 oz Wafers Of choice
- 4 tbs Butter Melted
Cheesecake Batter
- 24 oz Creamcheese
- 3 Eggs At room Temperature
- 1 tbs Vanilla bean Paste/Extract
- 1 tbs Flour
- ½ cup Sugar
- ½ cup Heavy whipping cream
- 6 White Lindt Lindor truffles Melted
Raspberry Topping
- 12 oz Raspberries
- ¼ cup Sugar
- ¼ cup Water
Instructions
- Crush wafers with butter in a food processor and transfer to a 7- inch cheesecake springform and press to form the crust
- Bake for 10 minutes at 300 F while preparing the cheesecake batter
- Beat cream cheese with sugar, then add melted chocolate, flour, vanilla, heavy whipping cream and eggs (one at a time), until smooth, as you scrape the bowl down
- Pour cream cheese mixture onto the crust; wrap in aluminum foil to make sure no water gets into the crust to make it soggy and bake in a water bath at 300 F for about 1.5 hour
- Cool for a few hours or overnight in the fridge
- Add 1/2 of your raspberries to a saucepan along with sugar and water and bring to boil then simmer until it thickens; (it should have s syrup consistency)
- Run the sauce through a sieve to remove the seeds and pour over the rest of the raspberries; mix and then pour over the cooled cheesecake and enjoy!
Tried this recipe?Let us know how it was!
